Twice Baked Chicken Potato with BACON & CHEESE!!!

 

Twice-Baked Chicken Potatoes

  • 1 Rotisserie Chicken- removed from the bone
  • 4 large baking potatoes
  • ½ C. reduced-fat sour cream
  • ½ C. low fat cottage cheese
  • ½ C. chives-chopped
  • ½ t. salt
  • ½ t. black pepper
  • 1 C. shredded cheese + ¼C.
  • (1 lb.Bacon – optional)
  1. Wrap each potato in plastic wrap and microwave for 20 minutes
  2. Preheat oven to 400°
  3. Cut each potato in half lengthwise, and scoop out the “guts”, leaving a little bit in the shell.
  4. Combine potato guts, sour cream, cottage cheese, chives, 1 cup shredded cheese and half of the bacon in bowl and mix well.
  5. Add chicken; mix well.
  6. Spoon potato mixture into potato shells.
  7. Bake at 400° for about 15 minutes.
  8. Remove from oven, sprinkle with cheese and remaining bacon bake for another 5 minutes or until cheese melts.

 

 

Twice Baked Deliciousness!

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Author: kathy

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