Idaho Baked Potato Recipe
Filled with pulled chicken and Catupiry, a Brazilian cream cheese.
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Ingredients
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Potato Base
Filling
Toppings
Method
Preparation of Potatoes
- 1
- 2
- 3
Bake
Place the prepared potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for about 45-60 minutes, or until the potatoes are tender and the skin is crispy.
Preparing the Filling
- 4
Combine Filling Ingredients
In a mixing bowl, combine the pulled chicken, Catupiry, and chopped green onions. Mix until well combined. If you want extra richness, you can add shredded cheese to the mixture.
Assembling the Baked Potato
- 5
Stuff the Potatoes
Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Cut a slit down the middle of each potato and gently squeeze the ends to open them up. Stuff each potato with the filling mixture generously.
- 6
Add Toppings
Top each stuffed potato with a dollop of sour cream, a sprinkle of chives, and a dash of paprika for added flavor and color.
Final Touch
- 7
Serve
Serve the Idaho Baked Potatoes hot, with additional sour cream and chives on the side if desired.