Wednesday, March 7, 2012

Cheesy Chicken, Bacon, & Corn Stuffed Baked Potatoes.

Chicken, Bacon, & Corn Stuffed Baked Potatoes

1 lb Chicken
2 cans Cream of Chicken Soup
8 slices Bacon
2 cups Corn
2 cups Cheddar Cheese
6 Medium Potatoes
Mesquite Seasoning (optional)

I used a Crockpot to shred my Chicken because it's disgustingly easy to do and was ready for me when I got home.  All you do is add your Chicken and Cream of Chicken soup to the Crockpot and let it cook on low for 6-8 hours.  When you come home, you can easily shred it with some forks. 

Clean your Potatoes, season with Salt and 'bake' them how you see fit.  I see it fit to 'bake' them in the microwave.  15 minute Potatoes - YES PLEASE!

I cooked up some Bacon in a frying pan, let the grease drain on some paper towels, cut it up, and threw it in the pot with the Chicken.  Add your Corn, Cheddar, and optional Seasoning and let it cook for 30ish minutes!

Serve the Chicken inside your Baked Potato!  SO YUM!