Potato Boats

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AKA: Chicken Pot-Less Pie Potato Boats

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Potato Boats

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Servings: 6 – 8 potato halves
Course: Baking & Bread, Chicken, Soups & Stews, Vegetables
Ingredients Method

Ingredients
  

  • 3 – 4 Potatoes
  • Frozen Mixed Vegetables
  • 1 – 2 Cooked Chicken Breasts. You can use any leftover baked or prepared chickens. A nice way to use up your leftover pieces.
  • 1 – 2 cans of Cream of Chicken Soup ( OR you can use 2 portions of my cream soup. This recipe is found HERE )
  • Your favorite type cheese, grated.
  • 9 X 13 baking dish
  • Medium size pan

Method
 

  1. set oven to 350 degrees
  2. Bake potatoes until done. Prick with a fork. The Fork should slide through easily.
  3. Cut the potato in half, lengthwise. Scoop out potato as best you can leaving at least 1/4 inch of potato in the skin and save the scooped out potato for another use.
  4. set potato skin aside for now.
  5. Combine vegies, chicken and soup into a medium sauce pan. Bring to a boil and then carefully spoon this mixture into the potato skins.
  6. Place into the 9 X 13 baking pan. If the filled potato has a hard time staying upright, I have had to use tin foil to support it and keep it from tipping to its side. Top with as much or as little grated cheese as you prefer. Bake for approximately 16 minutes.

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