Description
Delightful stuffed potatoes with tender chicken, vibrant broccoli, and melted cheddar, perfect for a family meal.
Ingredients
Scale
- 4 large russet potatoes, washed and pricked with a fork
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed until just tender
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup cheddar cheese, shredded
- 1/4 cup green onions, chopped
- Extra cheese and green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Rub the potatoes with olive oil, then season them with salt and pepper.
- Place the prepared potatoes on a baking sheet and bake for about 60 minutes, or until tender.
- Allow the potatoes to cool slightly.
- Cut a slit on the top of each potato and scoop out the insides, leaving a thin layer of potato in the skin.
- Combine the scooped-out potato, chicken, broccoli, sour cream, milk, cheddar cheese, and green onions in a mixing bowl.
- Season the mixture with salt and pepper to taste.
- Spoon the mixture back into the potato skins and top with additional cheddar cheese.
- Return the stuffed potatoes to the oven and bake for an additional 20 minutes, until the cheese is melted and bubbly.
- Garnish with more chopped green onions before serving.
Notes
For an extra kick, use leftover rotisserie chicken and add red pepper flakes or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg