Baked Potato Chicken and Broccoli is a hearty and satisfying meal that brings together tender russet potatoes, savory chicken, fresh broccoli, and a creamy cheddar cheese filling. Whether you’re looking for a quick weeknight dinner or a comforting meal for family and friends, this dish is sure to hit the spot. Plus, it’s a fantastic way to use up leftover chicken while getting a healthy serving of veggies. Let’s dive into how you can easily make this wholesome, delicious dish!
Ingredients:
4 large russet potatoes
1 tbsp olive oil
Salt and pepper (to taste)
2 cups shredded chicken (perfect for leftover rotisserie chicken)
2 cups steamed broccoli
½ cup sour cream
½ cup milk
1 cup shredded cheddar cheese
¼ cup chopped green onions (for garnish)
Instructions:
Preheat and Bake Potatoes: Preheat your oven to 400°F. Wash and dry the russet potatoes, then rub them with olive oil and a little salt. Pierce them with a fork, and bake directly on the oven rack for 1 hour or until tender.
Prepare the Filling: While the potatoes bake, steam the broccoli and shred your cooked chicken. In a bowl, mix the potato insides (scoop them out carefully!), chicken, broccoli, sour cream, milk, cheddar cheese, and season with salt and pepper.
Stuff the Potatoes: Spoon the mixture back into the potato skins, mounding it up. Top with additional shredded cheddar cheese.
Bake Again: Return the stuffed potatoes to the oven and bake for another 20 minutes until the cheese is melted and bubbly.
Serve: Garnish with chopped green onions for a fresh, crunchy finish.
Serving Tips:
Garnish for Flavor: Top each stuffed potato with extra shredded cheese and chopped green onions just before serving. This adds a fresh, vibrant touch and enhances the flavor.
Pair with a Salad: Serve the stuffed potatoes alongside a fresh green salad or a light coleslaw for a balanced meal. This adds crunch and additional nutrients.
Make It a Feast: Consider serving these stuffed potatoes with a side of garlic bread or dinner rolls for a more substantial meal that your family will love.
Individual Portions: Cut the stuffed potatoes in half to create smaller portions for kids or for a more elegant presentation when serving guests.
Dip Options: Offer a side of ranch dressing or a creamy garlic sauce for dipping. This can elevate the dish and add an extra layer of flavor.
Storage Tips:
Cool Before Storing: Allow any leftovers to cool to room temperature before storing them to prevent condensation, which can make the potatoes soggy.
Refrigerate: Store the stuffed potatoes in an airtight container in the refrigerator. They should be consumed within 3-4 days for the best flavor and texture.
Freezing: If you want to store the stuffed potatoes for a longer period, they can be frozen. Wrap each potato tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating:
From Refrigerator: Reheat in the oven at 350°F for about 20-25 minutes until heated through. You can also microwave them for a quicker option, but this may make the potatoes a bit soggy.
From Freezer: For frozen stuffed potatoes, it’s best to thaw them in the refrigerator overnight before reheating. Then, bake or microwave as mentioned above.
Avoid Reheating Multiple Times: To maintain the best quality and safety, only reheat the amount you plan to eat at one time.
Related Recipes:
- Broccoli Cheddar Chicken and Rice Casserole
- Cheesy Bacon Chicken Pasta with Broccoli
- Cheesy Chicken Broccoli Tortellini
FAQs:
Can I use different types of potatoes?
Yes, you can use other types of potatoes, such as sweet potatoes or Yukon Gold potatoes. However, keep in mind that cooking times may vary slightly, especially for sweet potatoes, which may take less time to bake. Adjust the cooking time accordingly to ensure the potatoes are tender.
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply scoop the filling into the baked potato skins, top with cheese, and bake until heated through.
What can I substitute for the chicken?
If you prefer a different protein or want a vegetarian option, you can use shredded rotisserie turkey, cooked ground beef, or even beans for a plant-based filling. Just ensure that any protein you use is fully cooked before mixing it with the other ingredients.
How can I make this dish healthier?
To make this dish healthier, consider using low-fat sour cream and cheese, or substitute Greek yogurt for sour cream. You can also add more vegetables, such as spinach or bell peppers, to the filling for added nutrients without significantly changing the flavor. Additionally, consider baking instead of frying any added proteins for a lighter option.
Conclusion:
This Baked Potato Chicken and Broccoli recipe is not only delicious but also incredibly easy to put together. You’ll love how the cheesy, creamy filling pairs perfectly with the fluffy potatoes, and the broccoli adds a pop of freshness. It’s a dish that’s great for meal prepping, leftovers, or when you want something hearty but simple. Enjoy the perfect balance of flavors and the comfort of a homemade meal—you’re going to feel like a kitchen pro after making this one!
📖 Recipe:
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Baked Potato Chicken and Broccoli
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Discover a delicious and satisfying meal with our Baked Potato Chicken and Broccoli recipe! This hearty dish features baked russet potatoes filled with a creamy mixture of shredded chicken, steamed broccoli, and cheddar cheese, all topped with melty cheese and green onions. Perfect for a comforting weeknight dinner, this recipe is easy to make and packed with flavor. Enjoy a balanced meal that’s sure to please the whole family!
Ingredients
4 large russet potatoes
1 tbsp olive oil
Salt and pepper (to taste)
2 cups shredded chicken
2 cups steamed broccoli
½ cup sour cream
½ cup milk
1 cup shredded cheddar cheese
¼ cup chopped green onions (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the russet potatoes. Rub them with olive oil and sprinkle with salt. Pierce each potato several times with a fork.
- Bake the potatoes directly on the oven rack for 1 hour, or until tender.
- While the potatoes are baking, steam the broccoli and shred the cooked chicken.
- Once the potatoes are done, carefully scoop out the insides and place them in a mixing bowl.
- Add the shredded chicken, steamed broccoli, sour cream, milk, and 1 cup of cheddar cheese to the bowl. Mix until well combined and season with salt and pepper.
- Spoon the filling back into the potato skins, mounding it on top. Sprinkle with the remaining cheddar 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 chopped green onions before serving.
Notes
Feel free to customize the filling with additional ingredients like cooked bacon or different vegetables.
For a lighter version, use low-fat sour cream and cheese.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
