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Stuffed Spuds

List of Ingredients




Serves 6

3 large baking potatoes
1 tablespoon vegetable oil
2 cups chunked cooked chicken
1 can (10 3/4 ounces) condensed cream of broccoli soup
2 cups (8 ounces) shredded Mexican cheese blend, divided

Recipe



1. Preheat the oven to 400 degrees. Scrub the potatoes and pierce the skins several times with a fork. Bake for 55 to 60 minutes, or until tender.

2. Allow the potatoes to cool slightly, then cut each in half lengthwise. Scoop out the pulp, leaving a 1/4-inch-thick potato skin; set aside the pulp in a medium bowl. Brush the potato skins with the oil, coating completely, and place on a large rimmed baking sheet.

3. Coarsely mash the potato in the bowl, add the chicken, broccoli soup, and 1 1/2 cups of the cheese blend; mix well and spoon equally into the potato shells. Sprinkle with the remaining 1/2 cup cheese. Bake for 30 to 40 minutes, or until the edges are crispy and brown and the filling is heated through. Serve.

Note: If you like fresh herbs, sprinkle these with chopped fresh basil, dill, or parsley just before serving.