Hot Brown Baked Potato

• 12 whole Baking Potatoes
• Olive Oil, To Coat All Of The Potatoes
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 3/4 teaspoons Paprika
• 1/4 teaspoons Salt
• 1- 1/2 cup Milk
• 1 cup Shredded Cheddar Cheese
• 2 cups Shredded Gruyere Cheese
• 1 jar Pimento, Drained, 4 Oz Jar
• 1 pound Bacon, Cooked And Crumbled
• 1 whole Rotisserie Chicken, Meat Removed From Bones Then Shredded

1. Preheat oven to 425 F. Scrub your potatoes under running water.
2. Pat them dry.
3. Rub the potatoes with olive oil and season potatoes with salt.
4. Prick all the potatoes several times with a fork to allow steam to escape.
5. Place potatoes on a foiled lined baking pan.
6. Bake potatoes for 50 minutes, rotating them on the pan halfway through the baking time.
7. Remove pan from oven.
8. Let potatoes cool until they are easily handled.
9. While potatoes are cooling prepare the cheese sauce.
10. Melt butter in a small saucepan over medium heat.
11. Whisk in the flour, paprika and salt.
12. Continue to whisk for 1 minute.
13. Gradually whisk in milk and bring to a boil.
14. Reduce heat to low and add cheeses.
15. Continue to whisk until sauce is smooth.
16. Remove from heat and stir in pimentos.
17. To assemble, carefully slit potatoes in half lengthwise but do not cut through the potato.
18. Carefully press on the ends of the potatoes to push the flesh out and upward.
19. Divide chicken among potatoes, top with cheese sauce and crumbled bacon.
20. Serve immediately.

baking potatoes, olive oil, butter, flour, paprika, salt, milk, cheddar cheese, gruyere cheese, pimento, bacon, rotisserie chicken

Taken from tastykitchen.com/recipes/main-courses/hot-brown-baked-potato/ (may not work)