Twice Stuffed Chicken Potatoes

• 3 large baking potatoes, washed and scrubbed
• 12 cup fat free chicken broth
• 14 cup milk
• 1 tablespoon salt
• 12 teaspoon pepper
• 12 cup fat free sour cream
• 6 ounces southwestern chicken strips, chopped
• 23 cup shredded cheddar cheese

1. Bake potatoes 1 hour at 375F.
2. While potatoes are warm, halve and scoop out potatoe, leaving a 1/4" shell.
3. Mix potatoes, broth, milk, salt, pepper, and sour cream together.
4. Divide into potato shells.
5. Top each potato half with 1 oz.
6. chicken and 2 T cheese.
7. Broil potatoes 4 minutes to melt cheese.

baking potatoes, chicken broth, milk, salt, pepper, sour cream, chicken strips, cheddar cheese

Taken from www.food.com/recipe/twice-stuffed-chicken-potatoes-362916 (may not work)