Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked and shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Wash and prick potatoes, then bake for 45-50 minutes until tender.
- Slice potatoes in half and carefully scoop out most of the insides into a mixing bowl.
- Mix shredded chicken, cream cheese, cheddar, bacon, salt, and pepper in the bowl.
- Spoon the mixture back into the potato shells and top with extra cheese if desired.
- Return to the oven and bake for an additional 10-15 minutes until cheesy and bubbly.
- Garnish with chopped green onions before serving.
Notes
- For extra flavor, add garlic powder or smoked paprika.
- If desired, garnish with sour cream or ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Baking, stuffing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 560 kcal Kcal
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 125 mg