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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!

Stuffed potatoes with cheese on a plate

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
  • Broccoli
  • Sour Cream
  • Cheese
  • Onion Powder
  • Garlic Powder
  • 4 Potatoes

A close up of cheese stuffed potatoes on a plate topped with green onion

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;

Stuffed potatoes on a plate topped with green onions

Chicken, Broccoli and Cheese Stuffed Potatoes

Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes
Servings 8 servings
Calories 268 kcal
These Chicken, Broccoli and Cheese Stuffed Potatoes are a quick, easy, family-friendly dinner (and a perfect way to use up leftovers)!

Ingredients
  

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1stuffed potatoCalories: 268kcalCarbohydrates: 15.6gProtein: 16.4gFat: 15.8gSaturated Fat: 9.8gCholesterol: 59.6mgSodium: 285mgFiber: 2.8gSugar: 0.4g
Keyword: Cheesy Potatoes, Stuffed Potatoes
Course: Dinner
Cuisine: American
Author: The Seasoned Mom
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. This looks so yummy. It’s making me hungry already. I can’t find cheddar cheese in the little village we live in, so will have to try it with some other kind of cheese.

    1. Hi, Aimee! It would definitely work with other cheeses! Thanks so much, and I hope that you enjoy it!

  2. Yuuuum! Sometimes there’s no beating a classic baked potato (includes the creamy cheddar and broccoli, of course). Gonna have to make these soon!

  3. In our house a recipe is pretty much guaranteed to be a winner if it involves potatoes + cheese, so this looks PERFECT!

  4. I don’t have a broiler:( Will the oven be OK? By the way…Thank you so much for all your wonderful recipes. They are a perfect fit for my family. You inspire me to want to cook and experiment more in my kitchen. (Not something I enjoyed doing in the past) Because of you I have had much success!!! Thank You!

    1. Hi, Lisa! Yes, an oven will be fine! The broiler setting on an oven just gets the heat really high (about 550 degrees). If you set your oven at 400 or 450 degrees and keep the potatoes close to the heat, you’ll basically accomplish the same thing. 🙂

      Thank you SO much for your kind words. I can’t tell you how happy it makes me to hear that you’re enjoying the recipes. You totally made my day! Have a great week!

  5. Oh I love that melty cheese oazing out of the potato! I also love broccoli stuffed baked potatoes, so this is my kind of meal. Love how easy this is, too. Perfect for my husband and I!

    1. Isn’t melty cheese always the best? These remind me of some of the stuffed potatoes that you made recently, too. Great minds think alike!

  6. I am always on a constant look out for ideas how to repurpose leftovers at home. And since we normally have cheese and potatoes, this is so perfect for our family. Can’t wait to try. This looks really good.