MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Spuds
Categories: Five, Potatoes, Cheese, Poultry, Soups
Yield: 6 servings
3 lg Baking potatoes
1 tb Oil
2 c Chunked cooked chicken
10 3/4 oz Can cream of broccoli soup
8 oz Shredded Mexican cheese
- blend; divided
Set the oven @ 400-|F/205-|C.
Scrub the potatoes and pierce the skins several times
with a fork. Bake for 55 to 60 minutes, or until tender.
Allow the potatoes to cool slightly, then cut each in
half lengthwise. Scoop out the pulp, leaving a 1/4"
thick potato skin; set aside the pulp in a medium bowl.
Brush the potato skins with the oil, coating completely,
and place on a large rimmed baking sheet.
Coarsely mash the potato in the bowl, add the chicken or
sausage, the broccoli soup, and 1 1/2 cups of the cheese
blend; mix well and spoon equally into the potato
shells. Sprinkle with the remaining 1/2 cup cheese. Bake
for 30 to 40 minutes, or until the edges are crispy and
brown and the filling is heated through. Serve.
RECIPE FROM:
https://www.mrfood.com
Uncle Dirty Dave's Archives
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... "Only the pure in heart can make a good soup." -- Beethoven
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