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4 servings, 1 stuffed potato each
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Add chopped cooked chicken or drained flaked canned tuna to the mashed potato filling before spooning into potato shells and baking as directed.
The filled potato shells can be prepared ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time as needed until potatoes are heated through.
Cut 2 lb. (900 g) peeled potatoes into chunks; cook in boiling water in large saucepan until tender. Drain. Return potatoes to pan. Add ketchup and milk; mash until smooth. Stir in remaining ingredients.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.