I grew up on a farm where every meal consisted of meat, a vegetable and potatoes.
My mom was and still is an excellent cook who put dinner on the table every single
day without the assistance of Pinterest, the Food Network or Instagram :)
My parents planted a huge garden full of vegetables of every shape and color,
but potatoes were always my favorite.
Digging them out of the ground was not as fun as eating them, but thank goodness
I don't have to do that anymore.
Chicken Bruschetta Potato Skins combine my love of potatoes with one of my favorite
appetizers, Bruschetta. Served with a side salad, my potato skins could easily be a meal.
One of my favorite things about blogging has been attending a few food blog conferences.
Food blog conferences are such a wonderful opportunity for learning, networking and
making new friends. They are so much fun too!
Recently I heard about a conference that is new to me.
It is called the Food and Wine Conference and it is being held this summer at the
Orlando, Florida Rosen Shingle Creek Resort.
I would LOVE, LOVE, LOVE to attend this conference and if money wasn't an issue
I would be all over it!
However, since we are putting our daughter through college right now, certain
luxuries have to wait.
Or do they???
The Idaho Potato Commission is sponsoring a recipe contest and three winners get a
paid ticket to the conference, plus gift cards too!!!
So it's time to get my potato baking on and share this recipe with you!
I hope it's a winner, winner potato dinner :)
Wish me luck!
Chicken Bruschetta Potato Skins
4 large Idaho® Russet Potatoes, washed and dried
1 T olive oil
salt and pepper, to taste
4 boneless chicken breasts, cut into thin strips
1/2 C balsamic vinaigrette dressing
1/3 C shredded parmesan cheese
14.5 oz. can of Italian diced tomatoes, drained
2 garlic cloves, minced
2 T olive oil
1/3 C basil, chopped
1/8 tsp. ground pepper
Preheat oven to 400 degrees. Rub potatoes with olive oil and sprinkle with salt.
Place potatoes on a foil-lined baking sheet and bake for one hour or until done.
While potatoes are baking make bruschetta by combining Italian diced
tomatoes, garlic, olive oil and basil in a small bowl. Set aside.
Drizzle olive oil into a frying pan over medium heat. Add chicken and
season with salt and pepper. Drizzle with balsamic vinaigrette dressing and
saute chicken for 10-12 minutes or until lightly browned and cooked through.
Slice baked potatoes in half length-wise and scoop out a little of the potato.
Fill each potato half with cooked balsamic chicken and bruschetta.
Sprinkle with parmesan cheese and basil.