Chicken, Broccoli and Cheese Stuffed Potatoes
These Chicken, Broccoli and Cheese Stuffed Potatoes are a quick, easy, family-friendly dinner (and a perfect way to use up leftovers)!
Servings 8 servings
Calories 268kcal
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 potato | Calories: 268kcal | Carbohydrates: 15.6g | Protein: 16.4g | Fat: 15.8g | Saturated Fat: 9.8g | Cholesterol: 59.6mg | Sodium: 285mg | Fiber: 2.8g | Sugar: 0.4g