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Chicken-Stuffed Potatoes

4 large baking potatoes
1/4 cup vegetable oil
2 boneless, skinless chicken breasts
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 stick (1/4 cup) butter or margarine, melted
1 (8-ounce) container sour cream
1 1/2 cups (6 ounces) shredded cheddar cheese
1 1/2 cups chopped fresh broccoli

1. Scrub potatoes thoroughly, and rub skins with oil.
2. Bake at 400*F (205*C) for 1 hour or until tender. Cool potatoes to touch.
   Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place on a lightly greased baking sheet.
3. Bake at 400*F (205*C) for 15 minutes; let cool slightly, and chop.
   Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells intact. Mash pulp; stir in chicken, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and next 3 ingredients. Spoon mixture evenly into potato shells, and place on baking sheet.

Bake at 350*F (175*C) for 30 minutes or until thoroughly heated.

Makes 8 servings.

Note: To reduce baking time, scrub potatoes, and prick several times with a fork. Place 1 inch apart on paper towels. Microwave at HIGH 14 to 17 minutes, turning and rearranging once; let stand 2 minutes.