Stuffed Spuds
- 3 baking potatoes lrgs
- 1 tablespoon vegetable oil
- 2 cups cooked chicken chunked
- 1 can condensed cream of broccoli soup 10 3/4 oz
- 2 cups shredded mexican cheese blend 8 oz divided
- Preheat the oven to 400 degrees. Scrub the potatoes and pierce the skins several times with a fork. Bake for 55 to 60 minutes, or until tender.
- Allow the potatoes to cool slightly, then cut each in half lengthwise. Scoop out the pulp, leaving a 1/4-inch-thick potato skin; set aside the pulp in a medium bowl. Brush the potato skins with the oil, coating completely, and place on a large rimmed baking sheet.
- Coarsely mash the potato in the bowl, add the chicken, broccoli soup, and 1 1/2 cups of the cheese blend; mix well and spoon equally into the potato shells. Sprinkle with the remaining 1/2 cup cheese.
- Bake for 30 to 40 minutes, or until the edges are crispy and brown and the filling is heated through. Serve.
baking potatoes, vegetable oil, chicken chunked, condensed cream, mexican cheese
Taken from www.yummly.com/recipe/Stuffed-Spuds-1674057 (may not work)