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Double Stuffed Potatoes Recipe

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This recipe for Double Stuffed Potatoes is from Kemp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Double Stuffed Potatoes
Ingredients:  
Ingredients:  
8 washed baking potatoes
Olive oil
2 cooked chicken breasts diced
1 small bag of broccoli flowerets
1/2 lb. fried and crumbled bacon
1 diced onion
1 bag each of shredded cheddar and jack cheeses
1 bag shredded mozzarella cheese
Garlic powder, season salt, and black pepper to taste
1 stick butter softened
1 cup evaporated milk
Directions:
Directions:
Preheat the oven to 400 degrees. Rub potatoes with olive oil and bake on a baking sheet for 1 hour or until knife goes in and out without resistance. Remove the potatoes from the oven. Lower the heat to 350 degrees. When they are just cool enough to handle, take a sharp knife and cut each potato in half lengthwise. Scrape out the insides into a large mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet. In mixing bowl, immediately add softened butter, bacon, cheddar and jack cheeses, evaporated milk, seasonings, broccoli, chicken and onion to potato filling and mix together well. Stuff the potato shells with heaping portions of filling. Top each potato with mozzarella cheese and return to the oven for 15 to 20 minutes until cheese is melted and potatoes are warmed through. Serve with sour cream.

 

 

 

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