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Chicken Cheesesteak Baked Potatoes
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Chicken Cheesesteak Baked Potatoes

Chicken Cheesesteak Baked Potatoes have all the flavors of the classic sandwich served over baked potatoes. So easy, so delicious!

Prep Time
1 hr
Cook Time
20 mins
Course: Main Course, Others
Cuisine: American

Ingredients

  • 4 to 6 russet potato medium
  • 1 pound ground chicken lean
  • 1/4 teaspoon black pepper
  • 1 yellow onion sliced thin, small
  • 1 red bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 2 Tablespoons Worcestershire sauce
  • 1 ½ Tablespoons ketchup
  • 1/4 cup soy sauce low-sodium
  • 1 cup provolone cheese shredded

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Scrub potatoes clean with water. Dry with paper towels. Wrap each potato with foil and then pierce holes with a fork for venting. Bake potatoes for 1 hour. Remove from oven and set aside.
  2. Once potatoes are cooked, start on the chicken filling. In a large skillet, over medium-high heat add the ground chicken. Season with pepper and cook and crumble chicken. After about 8 minutes, add the sliced onion and bell peppers. Continue to cook and stir until onion and bell peppers are tender and chicken is thoroughly cooked, about another 10 minutes.
  3. Pour in the Worcestershire sauce, ketchup and soy sauce to the chicken mixture. Bring to a boil, then reduce heat to low. Continue to stir and simmer for 5 minutes. Turn off heat.
  4. Carefully, slice each potato down the center and then squeeze both ends to open. Scoop chicken mixture into each potato. Top with cheese. Serve immediately and enjoy! ♥

Notes

  • Serves 4 to 6