When it’s just me and my husband at home, this is one of my favorite recipes to make, just so that we don’t have to share! I know it’s awful, but I’m pretty sure that all people go through that point at some time in their lives. What’s really fun about these is that you can alter the stuffing part of these potatoes. We have done them with shrimp, chicken, sausage, bacon, different kinds of cheeses, and a plethora of veggies. Whatever we have fresh coming out of the garden, goes nicely into these potatoes.
Check out what they are saying about this recipe over at The Seasoned Mom:
“This looks so yummy. It’s making me hungry already.”
My mouth waters every time I even think about making these!
Ingredients
9 ounces (about 1.75 cups) cooked, diced chicken
8 ounces Daisy sour cream
1 cup Bird’s Eye frozen petite broccoli florets, thawed
2 cups (8 ounces) freshly grated Kraft cheddar cheese, divided
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
Dash of pepper
4 medium potatoes (you can use russet potatoes, sweet potatoes, or a combination of both)
Instructions
Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
Scrub the outside of the potatoes until they are clean, and prick each potato with a fork a few times to allow steam to escape during cooking.
Place potatoes on a microwave-safe plate and microwave 2 at a time for approximately 5-10 minutes, or until tender. Let cool for 5 minutes.
Meanwhile, in a large bowl, stir together chicken, sour cream, broccoli, 1 cup of the cheese, garlic powder, onion powder, salt, and pepper.
Cut potatoes in half lengthwise. Scoop the inside of the potato out of the peel, leaving a thin layer of potato inside. Set aside the flesh that you just removed and use it for a separate meal, if desired.
Spray the potato skins with cooking spray, place on the baking sheet, and bake for about 5-7 minutes (or until outsides are slightly crispy).
Remove potato skins from the oven and stuff with chicken mixture. Sprinkle remaining cheese over top.
Turn oven to “broil.” Place the stuffed potatoes under the broiler for 2-3 minutes, or until cheese is melted and chicken is heated through.
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Quick Tip: Feel free to use whatever kind of cheese you want.
Thanks again to The Seasoned Mom for this scrumptiously simple recipe.
