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Stuffed Spuds




Source of Recipe


mr food


List of Ingredients




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


Recipe



Preheat the oven to 400°F. Scrub the potatoes and pierce the skins several times with a fork. Bake for 55 to 60 minutes, or until tender.
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.
Coarsely mash the potato in the bowl, add the chicken or sausage, the 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.

ADD ZIP...by sprinkling these with chopped fresh basil, dill, chives, or parsley before serving.