Creamy Stuffed Chicken and Veggie Twice Baked Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 medium russet potatoes3 onions, chopped1 bell pepper (I used yellow), chopped1 stalk celery, chopped 1 lb extra lean ground chicken1 8 oz container of light cream cheeseSeasonings of your choice. I used:1 tbsp garlic powder1 tbsp roasted garlic and peppers (Club House)Generous sprinkle of Frank's Red Hot powdered seasoningSalt and pepper to taste (I didn't add any salt but did add pepper)
Bake potatoes how you'd like. I baked mine in a 350 oven, no foil, directly on the rack for one hour.
Meanwhile, in a nonstick pan, cook the ground chicken with the veggies and when done, add the cream cheese.
When potatoes are cool enough to handle, slice in half lengthwise and scoop out potato from inside. Add to meat and veggie mixture, taste to adjust seasoning and then fill all potato "skins". Bake for 20 minutes or so in 375 degree oven.
Serving Size: Makes 6 meal sized servings of 2 halves.
Number of Servings: 6
Recipe submitted by SparkPeople user DANCEMOM1970.
Meanwhile, in a nonstick pan, cook the ground chicken with the veggies and when done, add the cream cheese.
When potatoes are cool enough to handle, slice in half lengthwise and scoop out potato from inside. Add to meat and veggie mixture, taste to adjust seasoning and then fill all potato "skins". Bake for 20 minutes or so in 375 degree oven.
Serving Size: Makes 6 meal sized servings of 2 halves.
Number of Servings: 6
Recipe submitted by SparkPeople user DANCEMOM1970.
Nutritional Info Amount Per Serving
- Calories: 388.9
- Total Fat: 14.5 g
- Cholesterol: 83.4 mg
- Sodium: 266.5 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 3.8 g
- Protein: 20.3 g
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