I LOVE using potatoes for easy, and affordable meals. And making this stuffed baked potato is really nice, a new way to eat this great recipe…. which makes dinner time for fun and changing this up, always makes dinner even better.
Chicken Marsala Stuffed Baked Potato
5-6 medium russet potatoes
3 cups shredded cooked chicken
1 container, Creamy Mushroom and Herb soup at Walmart
1 cup Marsala Wine or chicken broth
Broccoli or Brussels sprouts
Green onions, for garnish
Preheat your oven to 425 degrees.
Wash and dry your potatoes. Drizzle some oil on each of the potatoes, and sprinkle with Kosher salt. Pierce with a fork or knife. Bake for 45-55 minutes until the potatoes are tender. Remove from the oven to cool slightly.
While the potatoes are cooking, make the sauce.
In a medium skillet, heat the soup, Marsala wine or broth, and chicken. Bring to a simmer, and remove from the heat.
Prepare the vegetables, set aside.
Once the potatoes are done, and slightly cooled, slice the potatoes open across the top, and then open up the potato to make room for the chicken and gravy.
Place the chicken and gravy into the middle of each of the potatoes, pouring the extra gravy on the top of each of the potatoes. Then place the vegetables around the potatoes on the same baking sheet.
Dice the green onion, and sprinkle over the baking sheet. Drizzle the vegetables with a little oil, and a bit more salt. Place the baking sheet back into the oven and bake for 20-22 minutes. Remove from the oven, and serve warm.
Dinner time! xo