Chicken Twice Baked Potatoes
Ingredients
2 large russet potatoes
4-6 ounces rotisserie chicken diced finely
2-3 tablespoons sour cream
2-3 tablespoons butter
1/2 c shredded cheese of choice
2 tablespoons Olive oil
1/8 teaspoon Salt
1/8 teaspoon pepper
1 teaspoon Garlic powder
1 teaspoon Onion powder
Bacon (because don’t forget the bacon)
Directions
First, you’re going to scrub your potatoes clean . and remove any imperfections.
Next, you’re going to pierce the skin all over each potato with a fork Rub olive oil, salt and pepper all over the surface of each potato place on a plate and then into the microwave for five minutes on high. Rotate the potatoes, then microwave for an additional 3 to 4 minutes until fork tender.
Let the potatoes cool for about 10 minutes . Once they are cool, split each potato in half lengthwise. Using a large spoon, scoop out the center or soft part of the Baked potato and put it into a separate bowl, leaving the shell of the potato to the side. We will be using that again later. With a fork mash the soft parts of the potato in the bowl, add sour cream and butter, salt and pepper, garlic, and onion powder to taste
Next stir in half of the shredded cheese, and all of the finally diced rotisserie chicken. You now have the mixture that will be scooped back into the potato skin shells. I like to use an ice cream scoop or dish to scoop the potato chicken cheese mixture into the potato skin shells. Pile them high you have four try to use as much of the mixture as you can. (If you can’t, this makes great mashed potatoes for later) Pushes much of the mixture into the shells without actually breaking the shell.
Top with extra shredded cheese and bacon pop under a broiler for about 5 to 10 minutes. Keep an eye on it you just want those to be golden on top. We are just literally melting the cheese. Once they are perfect, you can then add more sour cream and enjoy
