Chicken and Broccoli Baked Potato Bowls

Ingredients

• 2 whole Boneless
• Skinless Chicken Breasts
• 4 slices Thick Cut Bacon
• 4 whole Large Russet Potatoes
• 1 cup Cheddar Cheese (shredded From The Block)
• 1 bag (12 Oz. Bag) Steam In Bag Broccoli
• 1/2 teaspoons Salt
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Ground Black Pepper
• 4 Tablespoons Butter Or Margarine
• More Or Less To Taste
• 12 Tablespoons Sour Cream
• More Or Less To Taste

Instructions

1. Cut chicken into bite-sized pieces.
2. Season with salt, pepper and garlic powder.
3. Set aside.
4. Using kitchen shears, snip bacon into 1/4 inch strips into a frying pan over medium heat.
5. Cook bacon until brown and crispy.
6. Drain on paper towels.
7. Save approximately 2 tablespoons of the bacon drippings in the pan.
8. Wash potatoes, place on a microwave-safe plate and microwave on high for 12-14 minutes, turning them over halfway through cooking.
9. While the potatoes bake, heat the pan with bacon drippings to medium high.
10. Add the chicken and brown on all sides.
11. Continue cooking until chicken is no longer pink and cooked through.
12. Move pan off the burner.
13. Remove the potatoes from the microwave and test for doneness with a toothpick.
14. If there is no resistance, the potatoes are done.
15. If not, microwave at two-minute intervals until done.
16. Set aside.
17. Put the bag of broccoli in the microwave and cook according to the package instructions.
18. Remove to a bowl, season with salt, pepper and butter (optional).
19. Shred the cheddar cheese.
20. In four large bowls, add the potatoes and split them down the middle.
21. Smash the potato slightly with a fork.
22. Top with butter, sour cream, chicken, broccoli, cheese and bacon (in that order).
23. Devour!