Entree Style Chicken Tater-skins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Basically a stuffed potato with the works, can be served as a main course or a side, depending on how hungry you are. Ingredients:
8 medium baking potatoes |
3 tbsp butter; melted |
2 cups cooked chicken |
1/2 chopped green olives |
2 cups sharp cheddar cheese, divided |
1 tablespoon dry taco seasoning |
1/2 cup mayonnaise |
1/2 cup green onion, thinly sliced |
4 slices bacon, crispy & crumbled |
Directions:
1. Microwave potatoes just until tender when pierced, but not mushy.
2. Let cool.
3. Cut potatoes in half lengthwise and scoop out pulp, leaving a 1/2 inch thick potato shell.
4. Reserve potato pulp
5. Place potatoes on a baking sheet and douse the inside of the shells with butter.
6. Bake at 425 degrees for 15 minutes or until crisp (less time for smaller potatoes.)
7. Coarsely chop chicken.
8. Combine chicken, potato pulp, 1 cup cheddar cheese, 1 tablespoon liquid from the olives, taco seasoning and mayonnaise.
9. Divide mixture evenly among potato shells and arrange on baking sheet.
10. Bake at 425 degrees for 5 minutes or until bubbly.
11. Top with remaining cheese and bake 5 minutes or until cheese is melted.
12. Sprinkle with green onion slices and bacon.
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