Chicken-Club-Stuffed Potatoes |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
4 (8-oz.) baking potatoes (2 lb.) |
1 1/2 teaspoons olive oil |
2 teaspoons salt |
8 bacon slices |
1 cup diced cooked chicken |
1 cup (4 oz.) shredded cheddar cheese, divided |
1 cup (4 oz.) shredded swiss cheese, divided |
1/2 cup mayonnaise |
1/3 cup sun-dried tomatoes in oil, drained and chopped |
2 tablespoons minced onion |
1 tablespoon dijon mustard |
Directions:
1. Rub potatoes evenly with oil; sprinkle with salt. Bake at 425° directly on top oven rack for 55 minutes or until potatoes are tender and skin is crisp.
2. Cook bacon in a skillet over medium-high heat 7 to 10 minutes or until crisp; drain on paper towels. Crumble bacon.
3. Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, 3/4 cup each Cheddar and Swiss cheese, and next 4 ingredients.
4. Spoon mixture into shells; sprinkle with remaining cheeses. Place on an aluminum foil-lined baking sheet.
5. Bake at 400° for 25 to 30 minutes or until thoroughly heated.
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