Best Cheesy Chicken Stuffed Potatoes Turbo Cooker Recipes

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CHEESY STUFFED BAKED POTATOES



Cheesy Stuffed Baked Potatoes image

These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 10

3 large baking potatoes (1 pound each)
1-1/2 teaspoons canola oil, optional
1/2 cup sliced green onions
1/2 cup butter, cubed, divided
1/2 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
Paprika

Steps:

  • Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.

Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

DIFFERENT POTATOES - TURBO COOKER



Different Potatoes - Turbo Cooker image

Make and share this Different Potatoes - Turbo Cooker recipe from Food.com.

Provided by internetnut

Categories     Low Protein

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 3

5 -6 medium potatoes
1 (1 ounce) package Lipton Onion Soup Mix
14 ounces beef broth

Steps:

  • Cut the potatoes into quarters and combine all ingredients.
  • Cook for about 10 to 12 minutes, until potatoes are tender.

Nutrition Facts : Calories 195.7, Fat 1.3, SaturatedFat 0.1, Cholesterol 1.1, Sodium 1086.9, Carbohydrate 40.7, Fiber 5.1, Sugar 2.8, Protein 6.8

CHICKEN STUFFED POTATOES



Chicken Stuffed Potatoes image

Make and share this Chicken Stuffed Potatoes recipe from Food.com.

Provided by weekend cooker

Categories     Chicken Breast

Time 30m

Yield 8 potatoes, 8 serving(s)

Number Of Ingredients 10

4 large potatoes
1/2 teaspoon garlic salt
1 1/2 cups chicken breasts, cooked, and cubed
2/3 cup barbecue sauce
1 (16 ounce) can chili beans, undrained
1 (2 1/4 ounce) can ripe olives, sliced and drained
2 green onions, sliced
8 ounces reduced-fat colby monterey cheddar cheese
2 plum tomatoes, chopped
1/2 cup reduced nonfat sour cream

Steps:

  • Scrub, and pierce potatoes, and coat with cooking spray.
  • Rub with garlic salt, and parsley, and place on a microwave safe plate.
  • Microwave uncovered on high for 20 minutes.
  • Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells.
  • Discard pulp, or save for another use.
  • In a large bowl, combine chicken and barbecue sauce.
  • Spoon into potato shells.
  • Top with beans, olives, and green onions, and sprinkle with cheese.
  • Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
  • Serve with tomatoes, and sour cream.

CHEESY CHICKEN STUFFED POTATOES - TURBO COOKER



Cheesy Chicken Stuffed Potatoes - Turbo Cooker image

Make and share this Cheesy Chicken Stuffed Potatoes - Turbo Cooker recipe from Food.com.

Provided by internetnut

Categories     Healthy

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 medium red potatoes
1/2 medium onion
2 -3 garlic cloves
2 boneless skinless chicken breasts
1 cup cheddar cheese
1/3 cup sour cream
1 egg, beaten
salt
pepper
paprika

Steps:

  • Clean potatoes, cut them in half, place in TC steam rack, add 2 C water. Cover, high heat, valve open for 20 minutes, DO NOT over cook! Do not let the pan go dry.
  • While that is cooking, finely mince the garlic and onion.
  • Remove the potatoes from the TC and set aside to cool, pour off the water. Place the chicken in the base of the TC, add 3-4 T of water, cover, valve open, high heat for 3 minutes, turn the chicken over, add another 3-4 T of water, cover, valve open, high heat for another 3 minutes. The chicken should be done by now, it it's not, just follow the last step one more time. Remove the chicken, chop the chicken into small pieces. Add the onions to the TC, add 3-4 T water, cover, valve closed, medium high heat for 3 minutes, add the garlic, add more water if it looks dry (3-4 T), cover, valve closed, medium high heat for 2 more minutes, if there is a lot of liquid left over, cook it down until it's almost dry, remove from the TC and set aside.
  • Using a spoon or a melon baller,scoop out each potato half, being careful to leave just enough to support the skin. Place the potato halves back in the steam rack, it's easier if you put the steamer rack in the TC now. Put the part you scooped into a bowl, add the onion/garlic mixture, cheese, sour cream, egg, salt and pepper (to taste). Mash/mix until mostly smooth, then add the chicken, stir until equally incorporated.
  • Put some of the mixture in each potato half, try to use all of the mixture, each one will be mounded up pretty tall. Sprinkle the tops with paprika. Add 1 1/2 C water to the base, cover, valve open, high heat for 15 minutes.

Nutrition Facts : Calories 317.4, Fat 10.5, SaturatedFat 6.1, Cholesterol 83.5, Sodium 174.2, Carbohydrate 36, Fiber 3.8, Sugar 2.7, Protein 19.4

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