Twice baked potatoes are a favorite among the meat and potato lovers. And, they’re very practical to make any time of the year. Whether it's a special dinner or a summer BBQ, (yes! Baked potatoes can be made on the BBQ!) they also pull rave reviews. To make them even more special, add some chicken meat and cheese and you’ll get requests for them every week. The following recipe uses four potatoes so you made need to adjust the quantity to fit your group.
- 4 Large baking potatoes
- 8 Slices of chicken meat, cooked and crumbled
- 1 Cup sour cream
- ½ Cup milk
- 4 Tablespoons butter
- ½ Teaspoon salt
- ½ Teaspoon pepper
- 1 Cup shredded Cheddar cheese
- 8 Green onions, chopped
Preheat the oven to 350 degrees and bake the potatoes for an hour. Let potatoes cool for about 10 minutes and then slice them in half lengthwise. Carefully scoop out the insides, leaving skins and a bit of the flesh to create a sturdy holder.
Place the scooped out potato into a large bowl with the sour cream, milk, butter, salt, pepper, half of the cheese and half of the onions. Mix with a hand mixer until creamy. Refill the potato shells with the mixture and then top it all with cheese, onions and chicken meat and bake for another 15 minutes in 350 degree oven. The potatoes can sit for a while before the second baking so they can be done a bit in advance of your guests arriving.