Cooklist AI

Brimming Broccoli Cheddar Chicken-Stuffed Potatoes

Name: Brimming Broccoli Cheddar Chicken-Stuffed Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 cup cooked chicken, finely chopped; 1 cup frozen chopped broccoli, thawed and drained; 1/2 teaspoon garlic powder; 3/4 teaspoon table salt; 4 tablespoons sour cream; 2 tablespoons unsalted butter; 1 small onion, finely diced; 1 1/2 cups shredded sharp Cheddar cheese; 1/2 teaspoon freshly ground black pepper; 4 large russet potatoes

These Broccoli Cheddar Chicken-stuffed Potatoes are the epitome of comfort food. Every baked potato shell is overflowing with a blend of succulent chicken, tender broccoli, and sharp Cheddar cheese. A faint tang of sour cream and a subtle kick from garlic powder introduce an extra depth of flavor, m...

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1 hr 5 min

TOTAL TIME

508

CALORIES

$1.44

PER SERVING

Brimming Broccoli Cheddar Chicken-Stuffed Potatoes

Ingredients

10 INGREDIENTS

4 SERVINGS

1 cup cooked chicken

finely chopped

1 cup frozen chopped broccoli

thawed and drained

1/2 tsp garlic powder

3/4 tsp table salt

4 tbsp sour cream

2 tbsp unsalted butter

1 small onion

finely diced

1 1/2 cups shredded sharp cheddar cheese

1/2 tsp freshly ground black pepper

4 large russet potatoes

Directions

7 STEPS

20 min

PREP TIME

45 min

COOK TIME

1 hr 5 min

TOTAL TIME

Preheat your oven to 400°F (200°C).

Wash 4 large russet potatoes thoroughly and prick several times with a fork. Place the potatoes in the oven and bake for 1 hour or until tender.

While the potatoes are baking, in a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Add the finely diced onion and 1 cup thawed and drained chopped broccoli. Sauté for 5 minutes or until tender.

To the skillet, add 1 cup of finely chopped cooked chicken, 3/4 teaspoon table salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of garlic powder, stirring these in and heating the mixture through.

Remove the cooked potatoes from the oven, cut in half lengthwise, and let them cool slightly. Scoop out the pulp, leaving a thin shell. Be careful not to tear through the potato.

Stir the scooped potato pulp into the skillet with the chicken and broccoli mixture until well combined. Add 1 1/2 cups shredded sharp Cheddar cheese and 4 tablespoons of sour cream, mixing until everything is evenly distributed.

Spoon this filling back into the potato shells and return them to the oven. Bake for another 15 minutes or until the tops are golden and bubbly.

Health Info

Macros

53g

CARBS

21g

FAT

27g

PROTEIN

Allowed on these diets

GLUTEN FREE

MEDITERRANEAN