Creamy Stuffed Chicken and Veggie Twice Baked Potatoes

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Creamy Stuffed Chicken and Veggie Twice Baked Potatoes calories by ingredient
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Introduction

A meal in itself. Or use half as a small side dish. One serving is two stuffed halves. A meal in itself. Or use half as a small side dish. One serving is two stuffed halves.
Number of Servings: 6

Ingredients

    6 medium russet potatoes
    3 onions, chopped
    1 bell pepper (I used yellow), chopped
    1 stalk celery, chopped
    1 lb extra lean ground chicken
    1 8 oz container of light cream cheese
    Seasonings of your choice. I used:
    1 tbsp garlic powder
    1 tbsp roasted garlic and peppers (Club House)
    Generous sprinkle of Frank's Red Hot powdered seasoning
    Salt and pepper to taste (I didn't add any salt but did add pepper)

Tips

These freeze amazingly well to be either microwaved or baked until cooked through.


Directions

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.

TAGS:  Poultry |

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