Stuffed Potatoes

• 5 medium baking potatoes
• 1 lb. boneless skinless chicken breast, cut in small pieces
• 1 c. fresh sliced mushrooms
• 1 small onion, chopped
• 1/2 green pepper, chopped
• 1 can Campbell's 99% fat free cream of mushroom soup
• 1/2 c. fat free sour cream
• 1/4 tsp. garlic powder
• salt and pepper to taste
• paprika

1. Preheat oven to 350u0b0.
2. Bake potatoes at 425u0b0 one hour or until done.
3. Cool on rack until cool enough to handle.
4. Cut in half lengthwise and remove some potato from center. leave enough around edges so potato will hold its shape.
5. Brown chicken pieces in sprayed skillet.
6. Add mushrooms, onion, green pepper and brown. Drain excess liquid.
7. Add soup, sour cream, garlic powder, salt and pepper.
8. Mix thoroughly.
9. Spoon into potato halves.
10. Place on baking sheet sprayed with nonstick spray and sprinkle paprika on top.
11. Bake for 25 to 30 minutes.
12. Save centers from potatoes for mashed potatoes.

baking potatoes, boneless skinless chicken breast, mushrooms, onion, green pepper, campbells, sour cream, garlic powder, salt, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276604 (may not work)