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Cut a 1/4-inch-thick slice off one side of each potato. Discard slice or save for another use. Prick potatoes with a fork. Place potatoes in a microwave-safe 2-quart square baking dish. Add the water to the dish. Microwave, uncovered, on High for 10 to 12 minutes or until tender, rearranging and turning potatoes once. Cool slightly.
Meanwhile, in a small microwave-safe bowl, combine chicken (or sausage), chili powder and salt. Cover with vented plastic wrap. Microwave on Medium (50%) for 1 to 2 minutes or until heated through, stirring once halfway through cooking. Scoop pulp out of each potato, leaving a 1/2-inch-thick shell. Reserve pulp for another use or discard. Spoon chicken mixture into potato shells. Top with salsa and cheese.
Microwave, uncovered, on High for 30 to 60 seconds or until cheese is softened. Sprinkle with cilantro.