Twice Stuffed Chicken Potatoes
"When I serve these to our family, my little boys eat almost as much as my husband and I do. They are really easy and use common ingredients, but add more flavor and character to a plain baked potato. I just use chicken bullion to make my own broth instead of buying canned chicken broth. I also just mix everything together for the insides instead of putting chicken and cheese on later."
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 large baking potatoes, washed and scrubbed
- 1⁄2 cup fat free chicken broth
- 1⁄4 cup milk
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup fat free sour cream
- 6 ounces southwestern chicken strips, chopped
- 2⁄3 cup shredded cheddar cheese
directions
- Bake potatoes 1 hour at 375°F.
- While potatoes are warm, halve and scoop out potatoe, leaving a 1/4" shell.
- Mix potatoes, broth, milk, salt, pepper, and sour cream together.
- Divide into potato shells.
- Top each potato half with 1 oz. chicken and 2 T cheese.
- Broil potatoes 4 minutes to melt cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
