Taco Chicken Twice Baked Potatoes

I have never made twice baked or mashed potatoes from scratch before, but I had some potatoes I needed to use so I thought I would give it a try! I wanted to make it the main course of the meal instead of a side dish so I added the chicken and super stuffed them. Here we go..

WHAT YOU WILL NEED:

1 potato for each person

1 cup sour cream

1/2 cup milk

sea salt

pepper

EVOO

Season all (if you choose)

taco seasoning

1/2 small onion, diced

Chicken, diced (I am a huge fan of the Tyson Grilled and ready chicken strips found in the freezer aisle!)

1 cup Shredded cheese of your choice (I used Colby jack for this)

Start by cooking your potatoes in the microwave. I like to wrap them in saran wrap and poke holes in the top, then push the "potato" button on the micro!

While that is cooking, start sauteing your chicken and onion and add in some taco seasoning too. Cut chicken to desired size and put in bowl.

Pre heat your oven to 350 degrees.

After potatoes have cooled enough to handle, cut off about 1/3 or 1/4th of the tops. Scoop out the potato filling and add to the bowl, but leave enough of the sides for the potato to stand alone. Then peel the skin of the little tops and add in that potato too.

Then add in your salt, pepper, seasoning, milk, and sour cream and mash and mix. Then add your cheese and mix. leave a bit of cheese for the top of the taters too.

Flip the potato skins over and bush with EVOO and sea salt. Place upright on a baking sheet.

Put your potato mixture in a ziplock baggie and cut a hole on the bottom corner big enough for your chicken chunks to fit thru. Zip it up and you have a nice little piping bag to fill the shells! I like doing this because it gets your filling in every crevice and also allows you to make it fluffy and overfilled without being sloppy.

Top with extra cheese and put in the oven for 15 mins. DONE! Easyyyyyyy! And good to make ahead and refrigerate until you can finish baking them at your convenience.