Chicken Stuffed Potatoes Recipe

Ingredients:

• 4 large russet potatoes
• 1 lb cooked chicken breast, shredded (you can use rotisserie chicken for ease)
• 1/2 cup sour cream
• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1/4 cup milk
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/4 cup chopped green onions (optional, for garnish)
• Extra cheese for topping (optional)

Instructions:

1. Bake the Potatoes:

   • Preheat your oven to 400°F (200°C).
   • Wash and scrub the russet potatoes thoroughly. Pierce each potato a few times with a fork to allow steam to escape during baking.
   • Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until the potatoes are soft and easily pierced with a fork. Remove them from the oven and let them cool for a few minutes.

2. Prepare the Chicken Filling:

   • While the potatoes are baking, shred the cooked chicken breast into small pieces. If using rotisserie chicken, simply pull it apart with forks.
   • In a bowl, mix the shredded chicken with sour cream, shredded cheese, milk, butter, garlic powder, onion powder, and salt and pepper. Stir everything together until well combined. Set aside.

3. Scoop Out the Potatoes:

   • Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the insides of each potato, leaving a thin layer of potato around the edges to create a sturdy shell.
   • Place the scooped-out potato flesh into a large mixing bowl and mash it with a fork or potato masher until smooth. Add a little more milk or butter if needed to achieve your desired creamy texture.

4. Stuff the Potatoes:

   • Gently fold the mashed potato into the chicken mixture, combining everything until evenly mixed.
   • Carefully spoon the chicken mixture back into the potato skins, dividing it equally among the 4 halves. Pack the filling in well.

5. Bake the Stuffed Potatoes:

   • If you want extra cheesy goodness, sprinkle some additional shredded cheese on top of the stuffed potatoes.
   • Place the stuffed potatoes back on the baking sheet and bake in the oven at 350°F (175°C) for about 10-15 minutes, or until the filling is heated through and the cheese is melted and bubbly.

6. Garnish and Serve:

   • Once baked, remove the stuffed potatoes from the oven and garnish with chopped green onions or fresh parsley, if desired.
   • Serve hot as a main dish or with a side salad for a complete meal.

Tips for Success:

• Chicken Variations: You can use any leftover chicken for this recipe, like grilled, rotisserie, or even shredded chicken thighs.
• Veggies: Add in some chopped veggies like spinach, bell peppers, or corn to the chicken mixture for extra flavor and color.
• Cheese Options: Try using different cheeses like pepper jack, Monterey Jack, or even a blend for a different flavor profile.
• Toppings: Top with a dollop of sour cream, bacon bits, or a drizzle of ranch dressing for extra richness.

These Chicken Stuffed Potatoes are a satisfying and flavorful meal that’s easy to customize and great for using up leftover chicken. Whether you’re making it for dinner or as a filling lunch, this recipe is sure to please everyone! Enjoy! 🥔🍗🧀