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These Chicken, Broccoli and Cheese Stuffed Potatoes are an easy dinner to serve your family when you’re ready to use up some leftovers in a different way!
If you’re tired of eating the same meals week after week, tired of shopping for the same groceries week after week, and tired of even thinking about what to serve your family night after night, then I’m here to help!
It’s amazing how using familiar ingredients in new ways can entirely change the dining experience — with very little effort!
My boys aren’t big fans of eating leftovers. That means that I either eat leftovers for lunch every day, or I find ways to repurpose the extras for a new meal. If you often find that you have leftover chicken, ham, or turkey from a previous dinner, then stuffed potatoes are a perfect solution!
No leftovers? That’s fine, too — just use a rotisserie chicken from the store and you’re good to go!
So Here’s What You Need To Make Them
- Diced Chicken
- Sour Cream
- Onion Powder
- Garlic Powder
- 4 Potatoes
We love the classic flavor combination of chicken, broccoli, and cheese, but I normally combine these ingredients in a casserole of some sort.
In order to switch it up and get us out of the casserole “rut,” I decided to take the same ingredients and use them to fill baked potato skins. Let me tell you…this was a HUGE hit in our house!
I prefer sweet potatoes, while Keith loves russet. No worries — the recipe works with either type of potato, so use what your family enjoys (or a combination of both, like us)!
These stuffed potatoes can be prepared in advance and stored in the refrigerator until you’re ready to bake them, so be sure to read the instructions below if you like to get your work done ahead of time.
Then, when you walk in the door at the end of a busy day, your only job is to pop the potatoes under the broiler and pour yourself a glass of wine while they heat through for a few minutes. Dinner is served!
Cook’s Tips – Chicken, Broccoli Cheese Stuffed Potatoes
Cooking for Two? Adults will likely enjoy two potato halves, so you will probably want to cut the recipe in half and cook two potatoes instead of four. Cut the rest of the ingredients in half as well and you’re all set!
Want to Prep Ahead? You can prepare the ingredients through Step 6, and then keep the cooked potato skins in the refrigerator overnight and the prepared filling in a separate bowl (covered) in the refrigerator overnight as well.
When you’re ready to serve, just stuff the potatoes with the filling, sprinkle with cheese, and place under the broiler until heated through.
More Potato Recipes You Might Like;
- German Potato Salad
- 3-Ingredient Crispy Seasoned Red Potatoes
- Leftover Ham and Cheddar Scalloped Potatoes
- Sheet pan Italian Sausages with Potatoes
Chicken, Broccoli and Cheese Stuffed Potatoes
- 9 ounces about 1.75 cups cooked, diced chicken
- 8 ounces sour cream
- 1 cup frozen petite broccoli florets thawed
- 2 cups 8 ounces freshly grated cheddar cheese, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- Dash of pepper
- 4 medium potatoes you can use russet potatoes, sweet potatoes, or a combination of both
- Preheat oven to 450F (230C). Line a rimmed baking sheet with foil and spray with cooking spray.
- Scrub the outside of the potatoes until they are clean, and prick each potato with a fork a few times to allow steam to escape during cooking.
- Place potatoes on a microwave-safe plate and microwave 2 at a time for approximately 5-10 minutes, or until tender. Let cool for 5 minutes.
- Meanwhile, in a large bowl, stir together chicken, sour cream, broccoli, 1 cup of the cheese, garlic powder, onion powder, salt, and pepper.
- Cut potatoes in half lengthwise. Scoop the inside of the potato out of the peel, leaving a thin layer of potato inside. Set aside the flesh that you just removed and use it for a separate meal, if desired.
- Spray the potato skins with cooking spray, place on the baking sheet, and bake for about 5-7 minutes (or until outsides are slightly crispy).
- Remove potato skins from the oven and stuff with chicken mixture. Sprinkle remaining cheese over top.
- Turn oven to “broil.” Place the stuffed potatoes under the broiler for 2-3 minutes, or until cheese is melted and chicken is heated through.