Chicken-Cheese Stuffed Potatoes

1. 1

   Heat oven to 350u00b0.

2. 2

   Cut each baked potato lengthwise into halves; scoop out centers, leaving 1/2-inch border.

3. 3

   Reserve pulp for another use.

4. 4

   Brush halves with 2 tablespoons of the butter. Arrange potatoes on cookie sheet and place in preheated oven. Bake until shells are hot, 5 to 7 minutes.

5. 5

   While potatoes are baking, cut chicken breasts in halves.

6. 6

   Flatten each half by pounding between 2 pieces of waxed paper.

7. 7

   Melt remaining 2 tablespoons butter in a large skillet over medium heat; add chicken, herbs, salt and pepper.

8. 8

   Cook until chicken is golden, 3 to 4 minutes on each side.

9. 9

   Cut chicken into 1/2-inch strips. Sprinkle 1 tablespoon of the cheese into each potato half; top each with 1/4 of the chicken and 1 tablespoon cheese.

10. 10

    Bake until cheese melts, about 5 minutes longer.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.