Recipe for Cheesy Twice Baked Potatoes with sour cream and chicken
5 Russet Potatoes, washed & scrubbed clean (+- 1 kg)
1 cup Shredded Chicken Breast (cooked; roasted/baked/pan-fried)
2 Green onions, sliced
2-3 tablespoons Sour Cream
1 tablespoon unsalted butter
1 cup Cheddar, shredded + for topping
½ cup Other cheese of your choice, shredded + for topping
Freshly ground black pepper and salt to taste
Preheat oven at 400F/200C.
Wash and scrub clean potatoes. Line the potatoes on the baking pan and bake for 45 minutes to 1 hour at 400F (200C). When the toothpick goes in smoothly, it means they are cooked. Also, when you touch the potatoes, they should feel softer on the inside. Be careful not to burn yourself.
Cut the potatoes in half, and carefully spoon it out in the bowl. Scrape it, and try not to break the skin. Chop the green onions, and add to the potatoes.
Season it with Crushed Chili Flakes, Salt and Pepper to taste.
Add Sour Cream, Milk, Butter. Add (cooked) chicken breast. Try to shred it with your hands and make smaller pieces. Add Cheeses.
Spoon the mixture into the potato skins. Packed them with the mixture, as much as it fits. (You can bake leftover mixture on the side with more cheese, like a mini casserole). Sprinkle with more cheese. Add as much or little that you want.
Bake the potatoes again for 10 to 12 minutes at 400F (200C) or until the cheese is completely melted. Serve the potatoes with sour cream or your favourite dip.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.