Chicken Stuffed Potatoes
4 large baking potatoes
1/4 cup vegetable oil
2 boneless, skinless chicken breasts
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 stick (1/4 cup) butter or margarine, melted
1 (8-ounce) container sour cream
1 1/2 cups (6 ounces) shredded cheddar cheese
1 1/2 cups chopped fresh broccoli
1.. Scrub potatoes thoroughly, and rub skins with oil.
2.. Bake at 400*F (205*C) for 1 hour or until tender. Cool potatoes to
touch.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place
on a lightly greased baking sheet.
3.. Bake at 400*F (205*C) for 15 minutes; let cool slightly, and chop.
Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells
intact. Mash pulp; stir in chicken, remaining 1/4 teaspoon salt, remaining
1/4 teaspoon pepper, butter, and next 3 ingredients. Spoon mixture evenly
into potato shells, and place on baking sheet.
Bake at 350*F (175*C) for 30 minutes or until thoroughly heated.
Makes 8 servings.
Note: To reduce baking time, scrub potatoes, and prick several times with a
fork. Place 1 inch apart on paper towels. Microwave at HIGH 14 to 17
minutes, turning and rearranging once; let stand 2 minutes.
4 large baking potatoes
1/4 cup vegetable oil
2 boneless, skinless chicken breasts
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 stick (1/4 cup) butter or margarine, melted
1 (8-ounce) container sour cream
1 1/2 cups (6 ounces) shredded cheddar cheese
1 1/2 cups chopped fresh broccoli
1.. Scrub potatoes thoroughly, and rub skins with oil.
2.. Bake at 400*F (205*C) for 1 hour or until tender. Cool potatoes to
touch.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place
on a lightly greased baking sheet.
3.. Bake at 400*F (205*C) for 15 minutes; let cool slightly, and chop.
Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells
intact. Mash pulp; stir in chicken, remaining 1/4 teaspoon salt, remaining
1/4 teaspoon pepper, butter, and next 3 ingredients. Spoon mixture evenly
into potato shells, and place on baking sheet.
Bake at 350*F (175*C) for 30 minutes or until thoroughly heated.
Makes 8 servings.
Note: To reduce baking time, scrub potatoes, and prick several times with a
fork. Place 1 inch apart on paper towels. Microwave at HIGH 14 to 17
minutes, turning and rearranging once; let stand 2 minutes.
