Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/2 cup green onions, chopped
- 1/2 cup sour cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and pierce potatoes, bake for 45-60 minutes until tender.
- Let potatoes cool slightly, then cut in half and scoop out most of the insides into a bowl.
- Mix shredded chicken, cheese, bacon, green onions, sour cream, butter, salt, and pepper in the bowl.
- Scoop the mixture back into the potato shells, mounding slightly.
- Sprinkle additional cheese on top and bake for another 10-15 minutes until cheese is melted and bubbly.
Notes
- For a healthier version, use low-fat sour cream and turkey bacon.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 552 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg