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Appetizers -
Stuffed Potato Skins
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| INGREDIENTS |
- 5 medium baking potatoes
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1 pound boneless, skinless chicken breast, cut into small pieces
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1 cup fresh mushrooms, sliced
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1 small onion, chopped
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1/2 cup green pepper, chopped
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1 (10 1/2-ounce) can cream of mushroom soup
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1/2 cup sour cream
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1/4 teaspoon garlic powder
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Salt and pepper to taste
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Paprika for garnish
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| INSTRUCTIONS |
Preheat oven to 425°. Bake potatoes for one hour or until done. Cool on rack until cool enough to handle. Slice each in half, lengthwise, and scoop out the center, leaving enough potato around edges so it will keep its shape.
Brown chicken pieces in skillet sprayed with nonstick cooking oil. Add mushrooms, onion, and green pepper; brown. Drain off any excess liquid. Add soup, sour cream, garlic powder, salt, and pepper. Stir until mixed thoroughly and spoon into potato halves.
Placed stuffed potatoes on baking sheet coated with nonstick cooking spray. Sprinkle paprika on top. Bake at 350° for 25 to 30 minutes.
Tip: You can save the potato centers to make mashed potatoes. |
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