Time Out Stuffed Spuds


Time Out Stuffed Spuds

Time Out Stuffed Spuds
1 Hr 25 Min

When a timeout is called, it's a great time to take a break from the action and sink your teeth into everybody's favorite finger food - potato skins! This batch is stuffed with a delicious hot chicken salad that makes it as good as a three-point play!

What You'll Need

  • 6 large baking potatoes
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-ounce) can white chunk chicken, drained and flaked
  • 2 cups (8 ounces) shredded pepper-Jack cheese, divided
  • 3 scallions, chopped
  • 1/4 cup mayonnaise

What to Do

  1. Preheat oven to 400 degrees F. Scrub potatoes pierce skins several times with a fork.
  2. Bake 55 to 60 minutes, or microwave 12 to 15 minutes, until tender. Allow to cool slightly.
  3. Cut potatoes in half lengthwise. Using a spoon, scoop out pulp, leaving about 1/4 inch around skins; reserve pulp for another use.
  4. In a medium bowl, combine oil, salt, and pepper. Rub potato shells inside and out with oil mixture, coating completely, and place on a large rimmed baking sheet.
  5. In another medium bowl, combine chicken, 1 cup cheese, scallions, and mayonnaise; mix well and spoon equally into potato shells. Sprinkle with remaining cheese.
  6. Bake 30 to 40 minutes, or until the edges are crispy and brown.



If you'd like, go ahead and load these up with additional toppings like sour cream or bacon bits just before serving.

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Oooh, I like the addition of chicken with this recipe. Interesting change from the usual bacon.

I put the skins on a baking pan [open side down]that has been sprayed with pam [or use non-stick foil] and sprayed the outsides with pam and sprinkle with garlic salt and pepper.-Turn skins up and repeat. -saves a dish . . . . . . Owldreaming


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