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- 4 large Russet potatoes - 1 cup cooked chicken, shredded - 1 cup broccoli florets, steamed and chopped - 1 cup shredded cheddar cheese - 4 ounces cream cheese, softened - 1/2 cup sour cream - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste

Cheesy Broccoli and Chicken Stuffed Baked Potatoes

Indulge in the comfort of Cheesy Broccoli and Chicken Stuffed Baked Potatoes, a hearty meal that combines the fluffy goodness of baked potatoes with tender chicken, vibrant broccoli, and creamy melted cheese. Perfect for any occasion, this dish not only delights the taste buds but also packs a nutritious punch with vitamins and protein. Follow our easy step-by-step guide to create this delicious and satisfying dish that everyone will love!
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Ingredients
  

4 large russet potatoes

2 cups broccoli florets, steamed

1 cup cooked chicken, shredded (grilled or rotisserie)

1 ½ cups sharp cheddar cheese, shredded

½ cup cream cheese, softened

½ cup sour cream

¼ cup milk

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Fresh chives or green onions, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Bake the Potatoes: Scrub the russet potatoes thoroughly and prick each one several times with a fork. Rub the potatoes with olive oil and sprinkle with salt. Place directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.

      Prepare the Filling: While the potatoes are baking, in a large bowl, combine the steamed broccoli, shredded chicken, cheddar cheese (reserve some for topping), cream cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are combined.

        Scoop and Fill: Once the potatoes are fully baked, remove them from the oven and let them cool slightly. Then, using a sharp knife, slice each potato lengthwise and gently scoop out some of the insides, leaving a border around the edges. Be careful not to break the skin.

          Mix and Stuff: Add the scooped potato flesh to the bowl with the filling mixture and stir until smooth. Spoon the cheesy broccoli and chicken filling back into each potato skin, packing it in gently.

            Top with Cheese: Sprinkle the reserved cheddar cheese over the stuffed potatoes.

              Final Bake: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let cool for a couple of minutes. Garnish with chopped chives or green onions, serve warm, and enjoy your cheesy delight!

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4