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Stuffed Spuds: |
3 large baking potatoes
1 tablespoon vegetable oil
2 cups chunked cooked chicken or sliced pre-cooked breakfast sausage
1 can (10-3/4 ounces) condensed cream of broccoli soup
2 cups (8 ounces) shredded Mexican cheese blend, divided
Preheat the oven to 400°F. 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 or sausage, the 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. |
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