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Preheat your oven to 400°F (200°C).
Scrub potatoes clean, then prick each several times with a fork.
Bake directly on the oven rack for about 45-60 minutes until tender.
Let cool slightly, then carefully cut each potato in half lengthwise.
Scoop out the insides, leaving a sturdy shell (about ¼ inch thick). Set shells aside.
Make the filling:
In a large skillet over medium heat, cook the ground chicken until browned.
Add diced celery and onion, cook until softened.
Stir in tomato paste and cook for 1-2 minutes to deepen flavor.
Remove from heat, then stir in 1½ cups shredded cheddar cheese and sour cream. Mix until creamy and well combined.
Assemble the potato shells:
Brush potato shells lightly with olive oil.
Spoon the chicken-cheese mixture into each shell evenly.
Top each filled shell with the remaining ½ cup cheddar cheese.
Bake:
Place stuffed potatoes on a baking sheet.
Bake at 400°F (200°C) for 15-20 minutes until cheese is melted and golden.
Serving and Storage Tips:
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