Ingredients:

• 4 Idaho® potatoes
• olive oil, for brushing
• salt, to taste
• 1 tablespoon vegetable oil
• 1 boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons butter, divided
• ½ cup chopped onion
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• ½ cup milk
• 1/4 teaspoon salt
• 1 cup frozen vegetable medley (carrots, peas, corn, and green beans)
• ¼ cup Panko breadcrumbs
• ¼ teaspoon dried parsley

Directions:

1. Preheat oven to 425° F. Place potatoes on a baking sheet. Brush each with olive oil, sprinkle with salt, and prick with the tines of a fork. Bake for 45-60 minutes or until fork tender.
2. Meanwhile, in a large skillet over medium heat, heat the vegetable oil. Add the chicken. Cook for 4 minutes then flip and cook until no longer pink in the middle, another 3-5 minutes. Transfer the chicken to a bowl and keep warm.
3. Add 1 tablespoon butter to any meat drippings left in the skillet and melt. Add onion and cook until soft, about 5-8 minutes. Add the flour and stir to coat. Slowly whisk in the chicken broth. Bring to a boil and cook until thickened, about 3-5 minutes. Whisk in the milk and salt and bring back to a boil. Add the vegetable medley and cooked chicken. Cook another 1-2 minutes or until hot.
4. In a small skillet, melt the remaining 1 tablespoon butter. Add the breadcrumbs and cook until brown, about 5-8 minutes. Stir in parsley.
5. Cut each baked potato in half. Top with pot pie mixture and breadcrumbs. Serve immediately.