Ingredients
Scale
- 4 large baking potatoes
- 2 cups cooked and shredded chicken
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: bacon bits, jalapeños
Instructions
- Preheat oven to 400°F (200°C).
- Wash potatoes and prick with a fork. Bake directly on oven rack for 45-55 minutes until tender.
- Meanwhile, in a bowl, combine shredded chicken, sour cream, cream cheese, garlic powder, salt, and pepper.
- Once potatoes are cooked, let cool slightly, then slice open and scoop out some insides.
- Mix potato insides with the chicken mixture, then stuff back into the potato shells.
- Top with shredded cheddar cheese and bake for an additional 10 minutes until cheese melts.
- Garnish with chopped green onions and optional toppings. Serve warm.
Notes
- You can prepare the chicken mixture in advance for quicker assembly.
- The potatoes can be cooked ahead and reheated.
- Feel free to add your favorite toppings like bacon bits, jalapeños, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Method: Baking, Mixing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg