Twice Stuffed Chicken Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. 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:
1. Bake potatoes 1 hour at 375°F.
2. While potatoes are warm, halve and scoop out potatoe, leaving a 1/4 shell.
3. Mix potatoes, broth, milk, salt, pepper, and sour cream together.
4. Divide into potato shells.
5. Top each potato half with 1 oz. chicken and 2 T cheese.
6. Broil potatoes 4 minutes to melt cheese.
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