Chicken Broccoli Stuffed Baked Potato is a delightful, hearty meal that combines tender baked russet potatoes with a creamy, savory filling. This dish is perfect for lunch, dinner, or a comforting snack. It’s a complete meal in itself, providing a balance of protein, vegetables, and carbohydrates, and it’s versatile enough to customize with your favorite toppings. The combination of chicken, broccoli, and cheese makes it both nutritious and delicious, offering a satisfying way to enjoy a classic comfort food with a healthier twist.
Ingredients:
- 4 large russet potatoes
- 2 chicken breasts, cooked and shredded
- 2 cups broccoli florets, steamed
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tbsp butter
- Salt and pepper to taste
- Fresh chives for garnish
Preparation:
Step 1: Preheat the oven to 400°F (200°C). Pierce each potato several times with a fork to allow steam to escape. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender and the skin is slightly crisp.
Step 2: While the potatoes are baking, prepare the filling. In a large mixing bowl, combine the shredded chicken, steamed broccoli, sour cream, butter, milk, salt, and pepper. Mix until all ingredients are evenly distributed, and the filling is creamy.
Step 3: Once the potatoes are baked and soft to the touch, carefully remove them from the oven. Let them cool slightly before handling. Using a knife, cut a slit along the top of each potato, and gently squeeze the sides to open them up. Scoop out some of the potato flesh to create space for the filling.
Step 4: Stuff each potato generously with the chicken and broccoli mixture. Ensure that the filling is evenly distributed among all four potatoes.
Step 5: Sprinkle the shredded cheddar cheese on top of the stuffed potatoes. Place them back in the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Step 6: Remove from the oven, garnish with freshly chopped chives, and serve hot.
Cooking Note:
- To save time, you can microwave the potatoes for about 10-12 minutes before baking them in the oven to finish cooking. This method reduces the overall baking time.
- For a different flavor, try adding a teaspoon of garlic powder or onion powder to the filling mixture.
- You can also use pre-cooked rotisserie chicken for an even quicker meal prep.
Serving Suggestions:
- Serve with a fresh garden salad on the side to balance the meal.
- Pair it with a light soup, such as a tomato bisque or chicken broth, for a full-course dinner.
- A side of roasted vegetables or a simple green beans dish will complement the rich flavors of the stuffed potato.
- Offer additional toppings like turkey bacon bits, diced tomatoes, or jalapeños for added flavor and texture.
Tips:
- Customization: Swap out the sour cream for Greek yogurt for a tangier flavor and extra protein. You can also experiment with different types of cheese, such as mozzarella, gouda, or pepper jack.
- Vegetarian Option: Replace the chicken with a plant-based protein like chickpeas, tofu, or black beans.
- Meal Prep: These stuffed potatoes can be made ahead of time and stored in the refrigerator. Simply reheat them in the oven at 350°F (175°C) for 15-20 minutes before serving.
- Extra Flavor: Add turkey bacon bits, caramelized onions, or sautéed mushrooms to the filling for additional flavors.
Prep Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Nutritional Information:
- Calories: 500 kcal per serving
- Protein: 25g
- Sodium: 600mg
FAQs:
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the stuffed potatoes in advance. Store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
Q: Can I use sweet potatoes instead of russet potatoes?
A: Absolutely! Sweet potatoes will add a natural sweetness that pairs wonderfully with the savory filling. Just adjust the baking time as sweet potatoes may cook slightly faster.
Q: What can I substitute for sour cream?
A: Greek yogurt is a great substitute for sour cream, providing a similar creamy texture with added protein. You can also use cream cheese for a richer filling.
Q: Is there a way to make this recipe lighter?
A: To reduce calories, use light sour cream, low-fat cheese, and replace butter with a small amount of olive oil. You can also steam or grill the chicken instead of pan-frying it.
Conclusion:
Chicken Broccoli Stuffed Baked Potato is a delicious, versatile meal that brings comfort to the table with every bite. The combination of tender chicken, nutritious broccoli, and melted cheddar cheese inside a fluffy baked potato creates a delightful harmony of flavors. Whether you’re making this dish for a cozy family dinner or preparing it ahead of time for a busy week, it’s sure to become a favorite. With the flexibility to customize and add your own twist, this recipe can be adapted to suit different tastes and dietary needs. Give it a try, and enjoy a wholesome, satisfying meal that’s simple yet packed with flavor.
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Chicken Broccoli Stuffed Baked Potato Recipe – Easy & Delicious Comfort Food
- Total Time: 1 hour 10 minutes
Ingredients
Ingredients:
- 4 large russet potatoes
- 2 chicken breasts, cooked and shredded
- 2 cups broccoli florets, steamed
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tbsp butter
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
Preparation:
Step 1: Preheat the oven to 400°F (200°C). Pierce each potato several times with a fork to allow steam to escape. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender and the skin is slightly crisp.
Step 2: While the potatoes are baking, prepare the filling. In a large mixing bowl, combine the shredded chicken, steamed broccoli, sour cream, butter, milk, salt, and pepper. Mix until all ingredients are evenly distributed, and the filling is creamy.
Step 3: Once the potatoes are baked and soft to the touch, carefully remove them from the oven. Let them cool slightly before handling. Using a knife, cut a slit along the top of each potato, and gently squeeze the sides to open them up. Scoop out some of the potato flesh to create space for the filling.
Step 4: Stuff each potato generously with the chicken and broccoli mixture. Ensure that the filling is evenly distributed among all four potatoes.
Step 5: Sprinkle the shredded cheddar cheese on top of the stuffed potatoes. Place them back in the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Step 6: Remove from the oven, garnish with freshly chopped chives, and serve hot.
Notes
Cooking Note:
- To save time, you can microwave the potatoes for about 10-12 minutes before baking them in the oven to finish cooking. This method reduces the overall baking time.
- For a different flavor, try adding a teaspoon of garlic powder or onion powder to the filling mixture.
- You can also use pre-cooked rotisserie chicken for an even quicker meal prep.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 500 kcal
- Sodium: 600mg
- Protein: 25g