Stuffed Spuds

SERVES: 6

COOK TIME: 1 Hr 25 Min

This all-in-one baked stuffed potato will guarantee that your spuds will never be duds! Enjoy as a main dish meal for a light lunch or supper; and reap the easy clean up rewards as well!

What You'll Need

3 large baking potatoes
1 tablespoon vegetable oil
2 cups chunked cooked chicken or sliced pre-cooked breakfast sausage
1 (10-3/4-ounce) can condensed cream of broccoli soup
2 cups (8 ounces) shredded Mexican cheese blend, divided

What to Do

Preheat the oven to 400 degrees 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.