Cheesy Chicken and Broccoli Stuffed Potatoes
Delicious and satisfying comfort food combining creamy cheddar cheese, shredded chicken, and vibrant broccoli in a fluffy baked potato.
Ingredients
For the Potatoes
- 4 large russet potatoes, washed and pricked with a fork Choose potatoes of similar size for even cooking.
- 1 tablespoon olive oil For a glossy finish.
- to taste Salt and pepper For seasoning.
For the Filling
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed Until just tender for vibrant color.
- 1/2 cup sour cream For creaminess.
- 1/2 cup milk To bring ingredients together.
- 1 cup cheddar cheese, shredded
- 1/4 cup green onions, chopped For freshness.
- to taste Extra cheese and green onions for garnish Because more is more!
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Rub the russet potatoes with olive oil and sprinkle with salt and pepper.
- Place the potatoes on a baking sheet and bake for about 60 minutes or until tender.
- Allow the potatoes to cool slightly before cutting a slit on the top and scooping out the insides, leaving a thin layer of potato flesh.
Filling Preparation
- In a large mixing bowl, combine the scooped potato, shredded chicken, steamed broccoli, sour cream, milk, cheddar cheese, and chopped green onions.
- Season the mixture with salt and pepper to taste.
Final Steps
- Spoon the filling back into each potato skin, topping with extra cheese.
- Return the stuffed potatoes to the oven and bake for an additional 20 minutes or until the cheese is melted and bubbly.
- Garnish with additional green onions before serving.
Notes
For extra flavor, consider adding minced garlic or Italian seasoning. You can swap chicken for turkey or a plant-based alternative. Store leftovers in the refrigerator for up to 3 days; reheat in the oven to restore texture.