Chicken and Cheddar Stuffed Baked Potatoes

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Chicken and Cheddar Stuffed Potatoes

a great clean out the fridge meal for the whole family

chicken and cheddar stuffed potatoes

A few days ago I broke out my new slow cooker. I’m not sure what possessed me. It was a seriously warm day; like WAY too warm for back to school if you ask me.

Typically, we grill in the spring an summer, and I roast or use the slow cooker in the fall and winter. That just seem to be our pattern. But I have been dying to use my slow cooker. Glad I did too cause the kiddos came home with BOATLOADS of homework. If there are  any any teachers out there, I apologize now, but I do NOT enjoy homework. It is my least favorite part of the day, but at least with dinner in the slow cooker I was able to help both of them and get a meal on the table before 8 pm.

Into the slow cooker went chicken, tomatoes, onion, garlic of course, and a few other odd and ends. Closed the lid and 6 hours later we had delicious pulled chicken sandwiches.  It’s  like mom magic I tell ya.

 

 

Even after lunch leftovers, we had plenty of chicken that I did not want to go to waste, but my kids are NOT ones that will eat the same things two days in a row.

So I baked a few potatoes, hollowed out the insides, mashed the potatoes with my leftover chicken, added some greens, put it all back in the potato shell. Not wanting a naked potato, I topped them with shredded sharp cheddar. Green onions would have been delicious, but we were out, and this was my clean out the fridge meal.

No chicken, ham would be delicious. No cheddar, how about blue cheese. I used shaved Brussels sprouts, but spinach or broccoli would be super good too. The key is to use what you have on hand.

 

 

Served with a simple side salad, it was a quick and delicious meal for the whole family.

 

Chicken and Cheddar Stuffed baked Potatoes

Yield: serves 4

Ingredients

  • 4 baking potatoes
  • 1/2 cup shredded cooked chicken
  • 1 cup cooked broccoli, or 1/2 cup raw shaved Brussels sprouts, or 1/2 cup raw spinach or kale leaves
  • 1/2 cup shredded sharp cheddar
  • salt and pepper to taste

Instructions

  • pierce potatoes and ether bake @425 for 50 minutes, they can also be microwaved
  • once cooled slightly, slice the very top of the potato
  • carefully scoop out the shell, leaving enough round the edge to support the filling
  • mix the scooped potato with the shredded chicken, vegetable, and salt and pepper to taste
  • place back into the potato shells and top with cheese
http://www.wellfloured.com/chicken-cheddar-stuffed-baked-potatoes/

 

 

Enjoy!

more family friendly meal ideas

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homemade spaghetti o’s

Mediterranean pasta

chicken taco skillet