Chicken Bacon Spinach Stuffed Baked Potatoes

• 4 large baking potatoes
• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 6 slices bacon, cooked and crumbled
• 2 cups fresh spinach, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Green onions for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Scrub potatoes clean and pierce each with a fork several times.
3. 3 Bake potatoes directly on oven rack for 45-50 minutes, or until tender.
4. 4 While potatoes bake, in a large bowl, combine shredded chicken, crumbled bacon, spinach, 1/2 cup cheese, sour cream, milk, garlic powder, and onion powder. Season with salt and pepper.
5. 5 Once potatoes are done, cut them open lengthwise and fluff the insides with a fork.
6. 6 Stuff each potato generously with the chicken mixture.
7. 7 Top with remaining cheese and bake an additional 10 minutes.
8. 8 Garnish with green onions before serving.

Equipment

• Baking sheet
• Oven
• Mixing bowl
• Fork
• Knife

Variations

• Add diced tomatoes for a zesty kick.
• Substitute bacon with sautéed mushrooms for a vegetarian option.

Substitutions

• Use Greek yogurt in place of sour cream for a lighter option.
• Substitute cheddar cheese with Monterey Jack for a different flavor profile.

Pairings

• Pairs well with a chilled lager or a crisp Sauvignon Blanc.
• Great with a homemade garlic bread on the side.

Nutrition

Tips

• For a quicker version, microwave potatoes for 8-10 minutes each.
• Make sure chicken is fully cooled before shredding to avoid a watery filling.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freeze stuffed potatoes uncovered until solid, then wrap individually in foil. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of coleslaw or a crisp garden salad.
• Pair with a tangy ranch or blue cheese dressing on the side.

FAQ