Chicken-Stuffed Spuds with chicken, green chilies, corn, and cheddar cheese make a one-dish meal good to eat now or freeze for later.
Ingredients
- 4 large baking potatoes
- 1 cup shredded Chicken (cooked) or rotisserie chicken
- 1 cup fresh or frozen corn, cooked
- 3 tablespoons green chilies, chopped
- 1/4 cup sour cream or cream cheese
- 1/4 cup milk (may require more according to the size and dryness of your potatoes)
- 3-4 tablespoons butter
- 1/2 teaspoon salt
- Freshly ground pepper
- Smoked paprika
- ½ to 1 cup cheddar cheese
Method
- Place washed potatoes onto rimmed baking sheet. Bake for 1 hour at 200 degrees or until knife is easily inserted and removed.
- Slice potatoes in half and allow to cool for 5 minutes.
- Use an ice cream scoop or serving spoon to remove innards from potatoes, leaving a 2cm thick layer inside the skins.
- In a large bowl, add chicken, corn, green chilies, sour cream, milk, butter, and salt and pepper to potatoes and mash by hand. Add more milk if necessary to make potatoes stick together mashed-potato style.
- Spoon seasoned potatoes into shells. Sprinkle generously with paprika.
- Bake at 180 degrees for 15 minutes or until heated throughout.
- Sprinkle cheese on top the last 5 minutes.
Recipe adapted from Salad In a Jar
