5 pound bag Russet potatoes

2 cups fresh and lightly steamed (or frozen and thawed) broccoli crowns, stems removed

2 cups canned kidney beans, drained

2 cups shredded Mexican blend cheese

1/4 cup fat free sour cream

1/4 cup lowfat milk

10 ounces shredded leftover cooked chicken

  • Aluminum foil
  • Baking sheet
  • Cooking pot
  • Cutting board and knife
  • Foil baking cups
  • Food processor (optional, can mix by hand)
  • Measuring cups and spoons
  • Mixing bowl
  • Mixing spatula
  • Mixing spoons
  • Muffin pans
  • Serving dish
  1. Prepare baked potato. To bake potatoes: scrub potatoes and slice in half lengthwise, then wrap completely in foil as a whole potato. Bake for about 60-90 minutes, depending on size of potatoes, at 375 degrees Fahrenheit. Cool completely.
  2. Scoop out the inside of the potato and put in food processor to mix. (Tip: Some of the potato should stay in to help keep the shape of the piece that will hold the filling.)
  3. Cut scooped out potatoes in half again. Place in baking cups in a muffin pans.
  4. Mix potatoes and milk in food processor on pulse to desired consistency and transfer to mixing bowl.
  5. Add broccoli, chicken, 1 cup shredded cheese, sour cream (or yogurt) and kidney beans. Blend together.
  6. Add about 1/4-1/2 cup of the potato filling to each skin. Top with a sprinkle of cheese.
  7. Bake for 10 minutes at 350 degrees Fahrenheit, or until tops are golden brown.
  8. Let cool and remove from pan.  Put on serving dish and enjoy with your most Wiggly friends and family!

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