Ingredients

• 1 Large Chicken Breast – butterflied
• 3 Russet Potatoes
• 8 Oz Sliced White Mushrooms
• 6 Bacon Strips
• 1 1/2 Cups Shredded Cheese
• Honey Mustard Sauce (Your favorite brand)
• Salt and Black Pepper

Directions

1. Pre-heat your oven to 350 degrees. Wash your potatoes and using a fork, poke holes around the potato.
2. Bake your potatoes for 60 minutes on a sheet pan. Butterfly your chicken breast and place in a bag with 1/3 Cup of your favorite honey mustard sauce to marinate in the refrigerator.
3. Remove your potatoes and allow them to cool until you can handle them.
4. While your potatoes cool. Cook the bacon strips by your preferred method. Sauté the mushrooms on the stove over medium heat in a sauce pan, about 10 minutes.
5. Grill the two pieces of chicken until cooked through. About 12-17 minutes depending on size.
6. Chop the chicken into small pieces and place them in a bowl with the sautéed mushrooms. Add 1/3 Cup of honey mustard, a pinch of salt and ground black pepper, and mix thoroughly to coat the filling.
7. Once your potatoes are cool, halve the potatoes, and scoop out the insides. Season the potatoes with a pinch of salt and ground black pepper.
8. Pre-heat your oven to broil.
9. Fill the remnants of the potato halves with the chicken/mushroom mixture and drizzle honey mustard on top.
10. Place the potato halves on a lined sheet pan. Add pieces of bacon on the mixture and top with cheese.
11. Broil the halves until the cheese melts.
12. Place on your desired serving vessel and serve with a side of honey mustard. Loosen your belt and enjoy the game!

Reheating Directions

1. Pre-heat your oven to 350 degrees.
2. Place your remaining potato skins on a sheet pan lined with aluminum foil.
3. Heat your potato skins between 16-18 minutes.
4. Serve with a side of honey mustard.