Description
Creamy, cheesy chicken broccoli stuffed baked potatoes — a hearty, family-friendly dinner ready in under an hour. Perfect for busy weeknights or cozy weekends.
Ingredients
- 4 large russet baking potatoes
- 2 cups cooked chicken, diced or shredded
- 2 cups broccoli florets, steamed
- 1 cup shredded sharp cheddar cheese (divided)
- 3 tbsp butter
- ¼ cup milk or cream (adjust for creaminess)
- ½ tsp garlic powder (optional)
- Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Scrub potatoes clean, pierce several times with a fork, and bake directly on the oven rack for 45–60 minutes, until tender.
While potatoes bake, steam broccoli until tender-crisp and dice or shred cooked chicken.
Once baked, slice potatoes lengthwise and scoop most of the insides into a bowl, leaving enough to hold shape.
Mash potato flesh with butter, milk, garlic powder, salt, and pepper.
Stir in chicken, broccoli, and half the cheddar cheese.
Spoon filling back into potato skins and top with remaining cheese.
Return to oven for 10–15 minutes, until cheese melts and topping is golden.
Serve hot.
Notes
- Use rotisserie chicken for convenience.
- For extra crisp skins, rub potatoes with olive oil before baking.
- Swap cheddar for mozzarella or pepper jack for a flavor twist.
- Add cooked bacon bits for a smoky upgrade.
- Prep Time: 15 minutes
- Cook Time: 60 minutes