Adapted from Southern Living Magazine
4 large baking potatoes
Spray butter
Garlic Salt
2 tsp salt
8 bacon slices, cooked and crumbled (I use one bag of bacon pieces from salad dressing area in grocery store)
1 package chicken, cooked and shredded
1 cup shredded sharp cheddar cheese (also great with smoked cheese)
1 cup shredded Swiss cheese
1/2 cup mayo
1 tbsp mustard
Preheat oven to 425
Clean potatoes. Pierce with fork. Spray evenly with butter. Sprinkle with garlic salt. Bake directly on oven rack for 1 hour.
Reduce oven to 400
Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, 1/2 of both cheeses, mayo, and mustard.
Spoon mixture into shells. Top with remaining cheese. Place in large casserole dish with edges of potatoes touching.
Bake 25-30 minutes or until cheese is golden brown.
4 large baking potatoes
Spray butter
Garlic Salt
2 tsp salt
8 bacon slices, cooked and crumbled (I use one bag of bacon pieces from salad dressing area in grocery store)
1 package chicken, cooked and shredded
1 cup shredded sharp cheddar cheese (also great with smoked cheese)
1 cup shredded Swiss cheese
1/2 cup mayo
1 tbsp mustard
Preheat oven to 425
Clean potatoes. Pierce with fork. Spray evenly with butter. Sprinkle with garlic salt. Bake directly on oven rack for 1 hour.
Reduce oven to 400
Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, 1/2 of both cheeses, mayo, and mustard.
Spoon mixture into shells. Top with remaining cheese. Place in large casserole dish with edges of potatoes touching.
Bake 25-30 minutes or until cheese is golden brown.
