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Chicken, Cheese and Bacon Stuffed Potatoes

Top with additional shredded cheese for a beautiful, browned top.

Prep time: 20 minutes
Cook time: about 30 minutes

2 (12-oz.) russet potatoes
2 tablespoons Crystal Butter
1/2 cup Crystal Light or Regular Sour Cream
1/2 cup shredded Sartori Bellavitano Gold, Pepper or Rosemary Cheese
2 tablespoons Litehouse Chives or Red Onion
1/2 teaspoon garlic salt or to taste
Freshly ground pepper to taste
Add ins:
1 cup fresh spinach, coarsely chopped
1/2 cup chopped cooked chicken
1/4 cup sliced Guiliano Bistro Blend, Spicy or Applewood Smoked Olives
2 tablespoons real bacon pieces

Wash and dry potatoes and pierce each with a fork. Microwave on HIGH for 12 to 15 minutes or until soft when gently squeezed. Set aside until cool enough to handle. Preheat oven to 400°F. Cut potatoes in half and scoop out the inside, leaving 1/4-inch of potato inside of the skins. Transfer potato to a medium bowl and mash until smooth, then stir in sour cream, cheese, chives or red onion, salt and pepper. Stir in any desired “add in” ingredients, then spoon seasoned potatoes back into the skins. Sprinkle with additional cheese, if desired. Place on a baking sheet and bake for 15 minutes or until lightly browned on top. Makes 4 servings.

May be prepared 2 days ahead and stored tightly covered in the refrigerator. May be cooked ahead and reheated, or assemble potatoes and bake just before serving.



 
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© 2020 Patty Mastracco Food, Inc.
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