Stuffed Potatoes with Chicken
Take 6 medium russet potatoes and bake them either in the oven or pierce the skins and microwave about 10 minutes, until soft. Let cool and slice a thin layer off the top. Scoop the flesh out of the inside leaving a 1/4-inch shell of potato on the skin. In a food processor, mix:
Potato flesh removed from shells
1-1/2 cups diced chicken
1/2 cup shredded cheddar cheese
1/3 cup sour cream
2 tbs butter
salt and pepper to taste
Pulse the above until smooth, adding milk as needed to get desired consistency.
For adults: Mound chicken/potato mixture back into shells. You should have more than enough to mound it high and still have some left over for baby. Garnish with sliced green onion or crumbled bacon, if desired. Bake potato shells in a 375 oven for about 30 minutes until hot and lightly browned.
For babies (8 – 9 months and up): Serve chicken-potato puree as is!