Description
Fluffy baked potatoes cradling tender chicken, crisp broccoli, and a creamy cheddar sauce. A hearty, crowd-pleasing, one-pan meal perfect for weeknights.
Ingredients
4 large russet potatoes
2 cups shredded cooked chicken (skinless)
2 cups broccoli florets
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup cream cheese, softened
1/2 cup milk
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
Instructions
Preheat oven to 400°F (200°C)
Clean potatoes and poke holes with a fork; bake for 45 minutes or until tender
Steam or microwave broccoli until tender-crisp
In a bowl, mix chicken, broccoli, 1/2 cup cheddar, garlic, milk, sour cream, cream cheese, salt, pepper, and butter until blended
Carefully slice potatoes lengthwise and scoop out centers (affecting top 2/3)
Stuff potato cavities with chicken-broccoli mixture
Sprinkle remaining cheddar cheese on top
Return to oven for 15 minutes until golden and bubbly
Notes
Ensure potates are pierced to prevent bursting
Steam broccoli until just florets retain crunch
For best flavor, use skinless chicken breast
Store leftovers refrigerated up to 3 days
- Prep Time: 20
- Cook Time: 60
- Category: chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg