Kee'S Fully Loaded Baked Potato - cooking recipe

Ingredients

2 cups diced onions
2 cups Baby Spinach, I use the Steamables, let them thaw and rip apart
2 cups broccoli, I use the Steamables, let them thaw and rip apart
2 cups of shredded cheese, I use a 4 cheese Mexican blend
4 tablespoons butter
4 tablespoons extra virgin olive oil
2 large russet potatoes
1 (12 ounce) box of velveeta cheese sauce, 3 Packs to a box, use 2 for 2 potatoes
1 (2 5/8 ounce) package of ready made bacon
2 cups black olives, cut in slices
4 tablespoons sour cream, topping
2 cups of ripped chicken, use the Fully Cooked Rotisserie Seasoned Chicken Breasts
2 cups of ripped steak, use the Fully Cooked Steak or 2 cups beef, fajita strips
seasonings of your choice use Grill Mates Smokehouse Maple, Worcestershire Pub Burger and Garlic salt

Preparation

First bake your potatoes for about 1-1.5 hours until done all the way thru.
In a large skillet, combine onions, veggies, chicken, steak, olives and season to your liking. Remember, all these ingredients are fully cooked and your just combining to mix them together and heat them all.
Once you notice the pan drying up from the water left on the veggies, add your EVOO and let all ingredients cook until the meat and onions brown to your liking.
Once your toppings are complete, open your hot potatoes and add 2 TBSP butter each potato.
Use half cup of Mexican Shredded cheese on top of the melting butter for both.
Pour half the toppings all over the 2 potatoes and this should spill out over each potato. I like to use a large open bowls to house this meal.
Microwave the whole pack of ready made bacon takes 2-4 minutes and use half on each potato.
Microwave 2 packets of Velveeta Cheese Sauce for about 40-60 seconds and Pour it over the toppings.
Grab your ready made bacon and crumble it up in your hands and layer over the cheese.
Lastly, use 2 TBSP of Sour Cream on each to top it off and ENJOY!