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...
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.
3
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.
4
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.
5
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.
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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.
7
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.