Imagine a cozy evening where the aroma of baked potatoes fills your kitchen, promising a warm and satisfying meal. Our Chicken and Broccoli Stuffed Potatoes are not just a feast for the eyes; they’re a deliciously hearty dish that transforms simple ingredients into a culinary masterpiece. With tender russet potatoes, savory shredded chicken, and vibrant broccoli, all enveloped in melted cheddar cheese, this recipe is perfect for family dinners or impressing guests. Ready to elevate your dinner game? Dive into this recipe that combines comfort and flavor in every bite!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 2 cups cooked chicken, shredded
- 1 cup broccoli, steamed and chopped
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash the russet 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 middle 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 brown.
- While potatoes are baking, prepare the filling. If using raw chicken, cook and shred it. Steam the broccoli until bright green and tender, then chop into small pieces.
- Remove potatoes 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.
- In a mixing bowl, combine the scooped potato flesh, shredded chicken, chopped broccoli, shredded cheddar cheese, sour cream, chopped green onions, salt, and pepper. Mix thoroughly.
- Stuff each potato skin generously with the prepared mixture, mounding the filling slightly. Sprinkle additional cheese on top if desired.
- Return stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and the top is golden brown.
- Remove from oven and let rest for 3-5 minutes. Garnish with extra green onions if desired, and serve hot.
Tips
- Choose the Right Potatoes: Opt for large russet potatoes for the best texture and flavor; their starchy nature makes them perfect for baking and stuffing.
- Don’t Rush the Baking: Ensure the potatoes are fully cooked by testing them with a fork. They should be soft and tender inside, which usually takes about 45-50 minutes at 425°F (218°C).
- Customize Your Filling: Feel free to get creative! Add other vegetables like bell peppers or corn, or switch up the cheese to your favorite variety for a unique twist.
- Make Ahead: You can prepare the filling in advance and store it in the fridge. Just stuff the potatoes and bake them when you’re ready to serve.
- Garnish for Extra Flavor: A sprinkle of fresh herbs or additional green onions on top before serving adds a pop of color and freshness to your dish.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 30g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 95mg
