CHICKEN STUFFED BAKED POTATOES RECIPES

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.

Steps:

• Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, about 45 minutes.) Transfer to a clean cutting board and let cool slightly.
• Preheat oven to 425 degrees F.
• Heat chicken and broth in a small saucepan over medium heat until hot. Keep warm.
• Holding each potato with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh. Divide butter, salt and pepper among the potatoes, scraping with a fork to incorporate the butter.
• Top the potatoes with the chicken mixture and sprinkle with Cheddar. Place on a rimmed baking sheet.
• Bake until the cheese is melted, 3 to 4 minutes. Serve the potatoes topped with sour cream, barbecue sauce and scallions.