Stuffed Spuds

Name: Stuffed Spuds
Ingredients: 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

5 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.
4

Bake for 30 to 40 minutes, or until the edges are crispy and brown and the filling is heated through. Serve.