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Chicken-Club-Stuffed Potatoes

Prep time 20 mins
Bake time 1 hr, 25 mins
Cook time 10 mins
Yield Makes 8 servings


  • 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

How to Make It

  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.