Instructions

          Ingredients:

• 1 package of Chef Hak’s Grilled Chicken With Power Veggies

• 2–3 large russet potatoes

• 1–2 tablespoons of olive oil

• 2 tablespoons butter

• 1/4 cup sour cream or Greek yogurt

• 1/3 cup shredded cheese (cheddar, mozzarella, or a blend)

• Salt & pepper

• Green onions

         Instructions:

• Preheat the oven to 425°F. Wash and dry the potatoes, then pierce each one 4-5 times with a fork. Rub lightly with olive oil and sprinkle with salt and pepper. Once ready, place the potatoes directly on the oven rack or a baking sheet. Bake for 45-60 minutes or until soft inside and a knife slides in easily.

• While the potatoes bake, add 1 package of Chef Hak’s Grilled Chicken with Power Veggies to a skillet over medium heat. Cook for 6–8 minutes, stirring occasionally, until heated through and excess moisture has cooked off.

• Once the potatoes are done, remove them from the oven and let them cool slightly. Slice each potato lengthwise and gently fluff the inside with a fork.

• Add a small pat of butter and a spoonful of sour cream or Greek yogurt to each potato. Lightly mix into the potato for a creamy base.

• Spoon the hot grilled chicken and veggie mixture into each potato, packing it in generously.

• Sprinkle shredded cheese on top, then return the stuffed potatoes to the oven for 5–8 minutes, or until the cheese is melted. Finish with chopped green onions and serve warm.