Cheesy Chicken Stuffed Potatoes Turbo Cooker Food

CHICKEN STUFFED POTATOES

Steps:

• Scrub, and pierce potatoes, and coat with cooking spray.
• Rub with garlic salt, and parsley, and place on a microwave safe plate.
• Microwave uncovered on high for 20 minutes.
• Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells.
• Discard pulp, or save for another use.
• In a large bowl, combine chicken and barbecue sauce.
• Spoon into potato shells.
• Top with beans, olives, and green onions, and sprinkle with cheese.
• Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
• Serve with tomatoes, and sour cream.

CHEESY CHICKEN POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ªC).
• Debone, remove skin, and shred rotisserie chicken.
• Brush potatoes with oil and sprinkle with salt and pepper.
• With a fork, poke several sets of holes on the front and back of the potato.
• Bake for 40-45 minutes or until inside is cooked.
• Once potatoes are cooked and cool enough to handle, slice down the center lengthwise, and, using a spoon, scoop out the centers to form a bowl.
• In a large bowl, combine the chicken, scooped out potato, ½ cup (50 g) of cheddar, cream cheese, and spinach. Stir until combined.
• Evenly distribute the filling between the potato skins and sprinkle the tops with the remaining cheddar.
• Bake for 15 minutes, or until the cheese is melted.
• Enjoy!

CHEESY CHICKEN STUFFED POTATOES - TURBO COOKER

Steps:

• Clean potatoes, cut them in half, place in TC steam rack, add 2 C water. Cover, high heat, valve open for 20 minutes, DO NOT over cook! Do not let the pan go dry.
• While that is cooking, finely mince the garlic and onion.
• Remove the potatoes from the TC and set aside to cool, pour off the water. Place the chicken in the base of the TC, add 3-4 T of water, cover, valve open, high heat for 3 minutes, turn the chicken over, add another 3-4 T of water, cover, valve open, high heat for another 3 minutes. The chicken should be done by now, it it's not, just follow the last step one more time. Remove the chicken, chop the chicken into small pieces. Add the onions to the TC, add 3-4 T water, cover, valve closed, medium high heat for 3 minutes, add the garlic, add more water if it looks dry (3-4 T), cover, valve closed, medium high heat for 2 more minutes, if there is a lot of liquid left over, cook it down until it's almost dry, remove from the TC and set aside.
• Using a spoon or a melon baller,scoop out each potato half, being careful to leave just enough to support the skin. Place the potato halves back in the steam rack, it's easier if you put the steamer rack in the TC now. Put the part you scooped into a bowl, add the onion/garlic mixture, cheese, sour cream, egg, salt and pepper (to taste). Mash/mix until mostly smooth, then add the chicken, stir until equally incorporated.
• Put some of the mixture in each potato half, try to use all of the mixture, each one will be mounded up pretty tall. Sprinkle the tops with paprika. Add 1 1/2 C water to the base, cover, valve open, high heat for 15 minutes.

HEALTHY CHICKEN-AND-CHEESE-STUFFED SWEET POTATOES

Steps:

• Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 5 minutes. Let sit for a few minutes.
• Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skin with the mixture.
• Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion.

CHEESE-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
• Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.

DIFFERENT POTATOES - TURBO COOKER

Steps:

• Cut the potatoes into quarters and combine all ingredients.
• Cook for about 10 to 12 minutes, until potatoes are tender.

CHEESY STUFFED BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.