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