Prep Time 15m
Cook Time 75m
Ready Time 80m
Yield 4

  • 4 (8 to 9 oz.) baking potatoes
  • 1 tablespoon Crisco® Pure Olive Oil
  • 1 teaspoon salt
  • 2 tablespoons Crisco® All-Vegetable Shortening
  • 1 cup chopped onion
  • 1/2 teaspoon garlic, minced
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon Hungarian paprika
  • 1 cup chicken broth
  • 2 cups shredded cooked chicken
  • 1/2 cup sour cream
  • Salt and pepper, to taste
Preparation Directions
  • Step 1Heat oven to 350° F. Rub potatoes with olive oil. Sprinkle with salt. Place potatoes on baking sheet.
  • Step 2Bake potatoes 65 to 70 minutes or until fork tender. Cover with foil to keep warm.
  • Step 3Heat shortening in a medium saucepan over medium heat. Add onions. Cook 5 minutes or until tender. Stir in garlic, flour and paprika. Cook 1 minute, stirring contantly. Whisk in chicken broth until smooth. Stir in chicken and sour cream. Season with salt and pepper. Serve over baked potatoes.
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