Chicken-Club-Stuffed Potatoes from Southern Living - by Guest Chef Krista

I found this recipe while searching for recipes on the internet. It’s now one of our favorites. They are also really good reheated for leftovers.

4 (8 oz) baking potatoes (2lb)
1 ½ tsp olive oil
2 tsp salt
8 bacon slices
1 cup diced cooked chicken
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
½ cup mayonnaise
2 Tbsp minced onion (opt)
1 Tbsp Dijon mustard (I just use regular mustard since I don’t have Dijon)

Rub potatoes evenly with oil; sprinkle with salt. Bake at 425 degrees directly on top of oven rack for 55 minutes or until potatoes are tender and skin is crisp.
Cook bacon in a skillet over medium high heat 7 to 10 minutes or until crisp; drain on paper towels. Crumble bacon.
Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, ¾ cup each Cheddar and Swiss cheese, and next 3 ingredients.
Spoon mixture into shells; sprinkle with remaining cheeses. Place on an aluminum foil lined baking sheet.
Bake at 400 degrees for 25 to 30 minutes or until thoroughly heated.