Chicken-Club-Stuffed Potatoes

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Bake: 1 Hour, 25 Minutes
Cook: 10 Minutes


4 (8-oz.) baking potatoes (2 lb.)
1 1/2 teaspoons olive oil
2 teaspoons salt
8 bacon slices
1 cup diced cooked chicken
1 cup (4 oz.) shredded Cheddar cheese, divided
1 cup (4 oz.) shredded Swiss cheese, divided
1/2 cup mayonnaise
1/3 cup sun-dried tomatoes in oil, drained and chopped
2 tablespoons minced onion
1 tablespoon Dijon mustard


1. Rub potatoes evenly with oil; sprinkle with salt. Bake at 425° directly on top oven rack for 55 minutes or until potatoes are tender and skin is crisp.

2. Cook bacon in a skillet over medium-high heat 7 to 10 minutes or until crisp; drain on paper towels. Crumble bacon.

3. Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, 3/4 cup each Cheddar and Swiss cheese, and next 4 ingredients.

4. Spoon mixture into shells; sprinkle with remaining cheeses. Place on an aluminum foil-lined baking sheet.

5. Bake at 400° for 25 to 30 minutes or until thoroughly heated.