Ingredients Weight Measure
Idaho potatoes, baked 4 ea.
Fresh chives, chopped 1/4 bunch
TABASCO® brand Original Red Sauce 2 oz.
Unsalted butter, divided 1/2 lb.
All-purpose flour, divided 1/2 cup
Chicken, raw, diced 1 lb.
Carrots, small dice 1 cup
Onions, small dice 1 cup
Chicken stock 1 qt.
Peas 1 cup
Parmesan cheese, shredded 1 cup
Wonton skins, sliced thinly, fried 2 cups


  1. Remove the cooked interior of the baked potatoes without breaching the skin. Reserve skins.
  2. Mix half of the baked potato interior with chives, TABASCO® Sauce and half of the butter (mixture should be fairly thick); set aside. Discard unused potato interiors.
  3. Dust diced chicken with half of the flour. In a small pot, sear chicken in remaining butter; when seared, add carrots and onions and cook until soft, 4-5 minutes.
  4. Add remaining half of the flour; once it absorbs the butter, add chicken stock, bring to a boil and reduce to a simmer.
  5. Reduce liquid by half, then add peas and mashed potato mixture.
  6. Ladle the pot pie filling into the cavity of each baked potato, cover the tops with shredded Parmesan, and place in an oven to brown.
  7. Remove and build a stack of crispy wontons on top of each potato.

Yield: 4 servings