Imagine cutting into a perfectly baked potato, revealing a creamy, cheesy interior packed with tender chicken and vibrant broccoli - a meal that promises to transform your ordinary dinner into an extraordinary culinary experience! These Chicken Broccoli Cheese Stuffed Potatoes are not just a recipe; they're a delicious journey that combines classic American comfort food with a nutritious twist that will have your family begging for seconds. Whether you're looking for a hearty weeknight meal or an impressive dish to wow your guests, this recipe is about to become your new go-to favorite.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large baking potatoes
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets, steamed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash the potatoes thoroughly and pat them dry with a clean kitchen towel.
- Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with salt.
- Place potatoes directly on the oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork. The skin should be crisp and golden.
- While potatoes are baking, prepare the filling. If using raw chicken, cook and shred it. Steam the broccoli florets until they are bright green and tender-crisp, about 3-4 minutes.
- Once potatoes are done, remove them from the oven and let them cool for 5-10 minutes until they are safe to handle.
- Cut each potato lengthwise and gently scoop out the interior, leaving a thin layer of potato attached to the skin to maintain the potato's structure.
- In a mixing bowl, combine the scooped potato, shredded chicken, steamed broccoli, sour cream, half of the shredded cheddar cheese, salt, and pepper. Mix thoroughly.
- Stuff the potato skins with the mixture, mounding it slightly. Top each stuffed potato with the remaining cheddar cheese.
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let rest for 2-3 minutes. Serve hot, optionally garnished with chopped chives or green onions.
Tips
- Choose the right potatoes: Use large baking potatoes like Russet, which have a starchy texture perfect for stuffing and creating a crispy exterior.
- Ensure even cooking: Pierce the potatoes multiple times to allow steam to escape and prevent them from exploding in the oven.
- Don't skip the oil and salt rub: This helps create a crispy, flavorful skin that adds texture to your stuffed potatoes.
- Steam broccoli carefully: Cook until bright green and tender-crisp to maintain its vibrant color and nutritional value.
- Mix filling thoroughly: Combine ingredients well to ensure even distribution of flavors throughout the potato.
- Let potatoes rest: Allow the stuffed potatoes to sit for a few minutes after baking to let the cheese set and make them easier to handle.
- Optional garnishes: Enhance the presentation and flavor with chopped chives, green onions, or a dollop of extra sour cream.
- Make ahead tip: You can prepare the filling in advance and stuff the potatoes just before baking for a quick weeknight meal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
