CHICKEN STUFFED BAKED POTATO RECIPE RECIPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 40 to 50 minutes. Remove from oven, leaving oven on. Let cool.
• While potatoes are cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes and crumble.
• Combine cubed chicken and ranch dressing mix in a bowl and toss to coat.
• Heat canola oil in a skillet over medium heat. Cook chicken in the hot skillet until no longer pink in the center and juices run clear, 5 to 10 minutes. Set aside.
• Cut cooled potatoes in 1/2 lengthwise and scoop out insides, leaving about a 1/2-inch shell. Place insides into a medium bowl and mix with prepared ranch dressing until creamy. Add cooked chicken, bacon pieces, and 3/4 cup Cheddar cheese and mix well.
• Stuff potato skins with chicken mixture. Place stuffed potatoes on the baking sheet.
• Bake in the preheated oven until heated through and golden on top, 20 to 25 minutes.
• Remove potatoes from the oven, leaving oven on. Top with remaining 1/4 cup Cheddar cheese.
• Return potatoes to the oven and bake until cheese has melted. Remove from the oven, garnish with chives, and serve.

Steps:

• Preheat oven to 450 degrees. Scrub potatoes; pierce with a fork; place on a baking sheet; brush or spray potatoes with olive oil. Bake 40-45 minutes or until tender. Meanwhile, prepare the filling. In a large skillet, heat oil or butter over medium-high heat. Saute onion with garlic for about 5 minutes, or until soft. Add bell pepper and chicken; cook until meat is cooked through. Stir in fresh parsley, nutmeg, salt and pepper; remove from heat. When potatoes are cool enough to handle, cut potatoes in half lengthwise, scoop the interior out of each, leaving about a 1/4 inch shell of potato- flesh and skin. Slightly mash the scooped-out potato; add to filling mixture; stir. Turn the oven to 480 degrees. Fill the potato shells with the filling mixture; place on the baking sheet. Sprinkle tops with cheese. Bake 10-15 minutes or until potatoes turn golden brown. Serve with sour cream or your favorite dipping sauce. 8 servings.