Cheesy Chicken and Broccoli Stuffed Potatoes
A delightful dish combining baked russet potatoes with shredded chicken, broccoli, and melted cheese, offering a comforting and family-friendly meal.
Ingredients
Potato Base
- 4 large large russet potatoes, washed and pricked with a fork Provides the hearty base
- 1 tablespoon olive oil For rubbing on the potatoes
- to taste Salt and pepper For seasoning the potatoes
Filling
- 2 cups cooked chicken, shredded Adds protein and texture
- 2 cups broccoli florets, steamed until just tender Introduces freshness and crunch
- 1/2 cup sour cream For creaminess
- 1/2 cup milk For a creamy texture
- 1 cup cheddar cheese, shredded Main cheese for topping
- 1/4 cup green onions, chopped For flavor and garnish
- to taste Extra cheese and green onions for garnish For final touch
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Rub the washed potatoes with olive oil and season generously with salt and pepper.
- Place the potatoes on a baking sheet and bake for about 1 hour or until they are tender when pierced with a fork.
- Once baked, let the potatoes cool slightly. Cut a slit on the top of each potato and carefully scoop out the insides, leaving a thin layer of potato in the skin.
- In a large mixing bowl, combine the scooped potato, shredded chicken, steamed broccoli, sour cream, milk, cheddar cheese, and chopped green onions. Season with salt and pepper.
- Spoon the filling back into the hollowed potato skins, filling them generously.
- Top each stuffed potato with additional cheese.
- Bake for an additional 20 minutes or until the cheese is melted and bubbly.
- Garnish with more chopped green onions before serving.
Notes
Consider pre-baking potatoes ahead of time to save on prep. Experiment with cheeses and add extras like jalapeños for a kick. Substitute Greek yogurt for a healthier option.