Chicken, Cheese and Bacon Stuffed Potatoes

Top with additional shredded cheese for a beautiful, browned top. 

Prep time: 20 minutes

Cook time: about 30 minutes

2 (12-oz.) russet potatoes

2 tablespoons butter

1/2 cup light or regular sour cream

1/2 cup shredded sharp Cheddar cheese

2 tablespoons snipped fresh chives

1/2 teaspoon garlic salt or to taste

Freshly ground pepper to taste

Add ins:

1 cup fresh spinach, coarsely chopped 

1/2 cup chopped cooked chicken

1/4 cup sliced ripe ollives

2 tablespoons real bacon pieces

Wash and dry potatoes and pierce each with a fork. Microwave on HIGH for 12 to 15 minutes or until soft when gently squeezed. Set aside until cool enough to handle. Preheat oven to 400°F. Cut potatoes in half and scoop out the inside, leaving 1/4-inch of potato inside of the skins.  Transfer potato to a medium bowl and mash until smooth, then stir in sour cream, cheese, chives or red onion, salt and pepper. Stir in any desired “add in” ingredients, then spoon seasoned potatoes back into the skins. Sprinkle with additional cheese, if desired. Place on a baking sheet and bake for 15 minutes or until lightly browned on top. Makes 4 servings.

May be prepared 2 days ahead and stored tightly covered in the refrigerator. May be cooked ahead and reheated, or assemble potatoes and bake just before serving.