Chicken-Club-Stuffed Potatoes

Ingredients

• 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

Preparation

1. 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. 2. Cook bacon in a skillet over medium-high heat 7 to 10 minutes or until crisp; drain on paper towels. Crumble bacon.
3. 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. 4. Spoon mixture into shells; sprinkle with remaining cheeses. Place on an aluminum foil-lined baking sheet.
5. 5. Bake at 400° for 25 to 30 minutes or until thoroughly heated.