February 24, 2008 Chicken Stuffed Cheesy Potatoes

Easy Tastebud Delights

02.24.08 Edition (February 24, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Sunday is going well! Can you believe the weekend is nearly over? Where did the time go?

Today's recipe is inspired by one that I found in a cookbook that I bought last week. For this recipe you can substitute your favourite potato toppings. Use your imagination and...Enjoy!

Chicken Stuffed Cheesy Potatoes

2 large baking potatoes, baked until just soft
4 tbsp. room temperature butter
2 large boneless, skinless chicken breasts
6 slices of bacon
3/4 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. fresh, cracked black pepper
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Cut each potato in half lengthwise. Scoop out the centers leaving a 1/2 inch border surrounding the skin. Reserve filling for later use. Brush skins with half the butter and arrange on a cookie sheet. Place in a preheated oven and bake until shells are hot. Cook bacon in skillet until crispy then crumble and set aside.

While potato shells are baking, cut the chicken breasts in half and flatten by pounding between 2 pieces of wax paper with meat mallet or, as Rachael Ray does with, a wide bottomed skillet. Melt the remaining butter in a large skillet over medium heat, add chicken, bacon and seasonings. Cook until golden brown on each side. Cut the chicken into 1/2 inch strips.

Sprinkle half the cheese into each potato shell and add chicken filling. Top with remaining cheese. Bake until cheese melts, about 5 minutes more.
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