1 medium potato, baked
1/4 cup low fat milk
1 small onion, minced
1 small green bell pepper, diced
1 cup leftover shredded cooked chicken or turkey
1 tablespoon ketchup
salt and freshly ground pepper to taste
vegetable oil cooking spray
Preheat oven to 400'F. Scoop baked potato pulp from shell into a small bowl. Add milk, onion, green bell pepper and mix well. Stir in chicken or turkey and ketchup. Mix again and season to taste.
Spoon hash mixture into a small, shallow oven-proof pan lightly coated with cooking spray. Bake for about 10 minutes or until top is lightly browned. Using a pie cutter, slice hash into 4 wedges, and serve.