Savory Spinach and Chicken Stuffed Potatoes

1.Preheat your oven to 400°F (200°C).

2.Wash the russet potatoes thoroughly and poke several holes in each potato with a fork to allow steam to escape during baking.

3.Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender and easily pierced with a fork.

4.While the potatoes are baking, heat the butter in a skillet over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.

5.Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the shredded chicken, garlic powder, onion powder, salt, and pepper. Mix well and cook for another 2 minutes. Remove from heat.

6.Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Cut each potato in half lengthwise and scoop out a portion of the flesh, leaving a small border around the edges to maintain the potato skin.

7.In a mixing bowl, combine the scooped potato flesh, sour cream, milk, and half of the shredded cheddar cheese. Mash together until smooth and creamy.

8.Fold the chicken and spinach mixture into the mashed potato mixture until well combined.

9.Spoon the filling back into the potato skins, mounding it slightly on top. Sprinkle the remaining cheddar cheese over the stuffed potatoes.

10.Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

11.Remove from the oven and let cool for a few minutes before serving.