Joan CuplinChicken and Baked Bean Stuffed Potatoes
In The Refrigerated Meat Case
Chicken and Baked Bean Stuffed Potatoes
In The Refrigerated Meat Case
In The Refrigerated Meat Case
Made With:
PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted (9 oz.)
PREP TIME: 0min COOK TIME: 15min
Serves 4
- 520
Calories - 29g
Protein - 930mg
Sodium - 1.5g
Sat. Fat - 16g
Sugar 
Ingredients
1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)
1 can (16 ounces) baked beans in brown sugar
2 tablespoons ketchup
4 large potatoes, cooked and split
1/4 cup shredded Monterey Jack or Cheddar cheese
Step 1
In a medium saucepan, bring beans and ketchup to a boil over medium heat. Reduce heat and simmer, uncovered, 3 minutes.
Step 2
Stir in chicken and heat through.
Step 3
Evenly top each split potato with chicken mixture and cheese.
Chicken and Baked Bean Stuffed Potatoes
10 MIN
