Baked Potato Chicken and Broccoli

by

This Baked Potato Chicken and Broccoli is a delightful combination of creamy, cheesy goodness nestled in fluffy baked potatoes. Each bite is a perfect mix of tender chicken, vibrant broccoli, and melty cheese, making it a comfort food classic.

Ingredients:

  • 4 medium-sized russet potatoes
  • 2 cups cooked chicken, shredded
  • 2 cups broccoli florets (fresh or frozen)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish)
Directions:
  1. Preheat the oven to 400°F (200°C). Wash and pierce the potatoes with a fork, then bake directly on the oven rack for 45-60 minutes, or until tender.
  2. While the potatoes are baking, steam or microwave the broccoli until tender, about 3-4 minutes. Set aside.
  3. In a mixing bowl, combine the shredded chicken, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in the cooked broccoli and half of the cheddar cheese.
  4. Once the potatoes are done, let them cool slightly, then slice them in half and scoop out some of the flesh, creating a small well.
  5. Fill each potato half with the chicken and broccoli mixture, and top with the remaining cheddar cheese.
  6. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutesKcal: 410 kcal | Servings: 4 servings

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