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Ingredients
| chicken legs: 1 leg |
| white mushrooms: 2 whole mushrooms |
| russet potatoes: 1 whole potato |
| mozzarella cheese, whole milk (shredded): 1/3 cup (shredded) |
| garlic: 1 clove |
| onions: 1/4 |
| sweet yellow corn: 1/4 cup |
| cayenne pepper: 1/2 tsp |
| paprika: 1/4 tsp |
| salt: 1/2 tsp |
| red pepper flakes: 1/4 tsp |
| vegetable oil: 1/2 Tbl |
Smashed Potato
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
5 min -
Servings
1 serving(s)
Tags
- Wash potato lightly under water and place in microwave for 2 minutes under HIGH. Flip potato onto the other side and microwave for another 2 minutes until fork tender.
- Meanwhile, wash and remove meat from chicken leg ( you can use chicken breast if desired). Cut into cubes.
- In a small bowl, mix chicken and seasoning with a fork.
- Rinse and slice mushrooms. Dice onion, and mince the garlic. Heat skillet with oil and add the minced garlic.
- Cook over medium heat for a minute until golden, not browned, then add the chicken. Cook until chicken is no longer pink; add corn, onion and mushrooms. Cook for 6-8 minutes until slightly browned.
- Peel and cut already cooked potato into big chunks; place on a plate. Spread chicken and veggie mixture over potatoes and sprinkle with cheese.
- Bake at 400°F for 4 minutes until cheese is melted. Serve hot and enjoy!
- * you can play around with the ingredients, using a variety of vegetables and cheeses.