Nole's Famous Chicken Pita Pockets Recipe

Ingredients

6 large potatoes

1/4 cup honey mustard

1/4 cup ketchup

1/2 cup Worcestershire sauce

2 (10 ounce) cans peeled and diced tomatoes

1 (10.5 ounce) can condensed cream of chicken soup

2 tablespoons lemon juice

1 tablespoon hot pepper sauce

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place potatoes in a large resealable plastic bag. Seal bag tightly with a pastry bag, leaving a 3 or 4 inch hole. (Note: Turn bag occasionally while opening for insulation.)

Mix honey mustard, ketchup, Worcestershire sauce, tomatoes, chicken soup, lemon juice, hot pepper sauce and apple cider vinegar in a small bowl.

Sprinkle mixture over potatoes, and press on top and bottom with a fork.

Bake in preheated oven for 30 minutes, or until potatoes are tender. Serve warm or cold.

Comments

Kiri writes:

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I cooked this as a meat loaf for Easter. It was really easy to make and I looked forward to digging into the bread after it had cooled in the fridge. I also looked for a sweet bread but could not find any. So I chose this over several choices, but chose the dark one simply because it was the only one available. I love bread with a touch of garlic and this was the only recipe that adequately prepared me for the large gathering I was about to have. I will definitely make this again.

Nole's Famous Chicken Pita Pockets Recipe

Ingredients

Directions

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