Stuffed Spuds

Photo: flickr user BinaryApe

Ingredients

3 lrgs baking potatoes

1 tablespoon vegetable oil

2 cups chunked cooked chicken

1 can condensed cream of broccoli soup (10 ¾ oz)

2 cups shredded Mexican cheese blend - (8 oz) divided

Preparation

Preheat the oven to 400 degrees. 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, 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.

This recipe yields 6 servings.

Comments: If you like fresh herbs, sprinkle these with chopped fresh basil, dill, or parsley just before serving.