Great next to steak, or simply on its own. You can omit the chicken, and it’s totally vegetarian.
Ingredients
- 3 roasting potatoes (Idaho)
- 1 cup shredded chicken
- 2 ounce cream cheese
- 1 cup cheddar cheese (shredded)+ extra for topping
- 1/2 cup sour cream
- 1 celery rib (chopped)
- 3 tbs red onion (chopped)
- Salt and black pepper to taste
- Avocado oil or olive oil
- Sriracha and jalapeños optional
Instructions
- Preheat oven to 400 F.
- Wash the potatoes from dirt and dry well, poke the potatoes with a fork, rub with avocado oil and wrap individually with foil. Bake for 50-60 minutes until tender making sure to turn half way through.
- Take out of the oven, let cool and cut in half.
- In a bowl add 2 ounces of cream cheese, cheddar cheese, chicken, celery and red onions. Scoop out the baked potato from each half making sure not to over scoop, add salt and pepper.
- Using a hand mixer (I find this is the best way to mix everything) mix everything well. Scoop back the mixture equally inside each shell top with more cheese. Pop back in the oven until the cheese is melted and bubbly about 15 minutes top with sriracha and jalapeño. Enjoy.