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Chicken and Broccoli Stuffed Baked Potatoes

Chicken and broccoli stuffed baked potatoes are filled with creamy mashed potato, tender broccoli, warm shredded chicken, and sharp cheddar. Bake the potatoes until a knife slides easily into the center, then bake the stuffed skins until the cheese melts and the filling reaches 165°F.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
resting 5 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

Bake the potatoes
  • 4 russet potatoes large, about 10 ounces each, scrubbed and dried
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt divided
Make the filling
  • 1.5 cup broccoli small florets
  • 1 inch water for steaming
  • 2 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 1.5 cup chicken cooked, shredded, warmed
  • 0.75 cup cheddar cheese shredded sharp, divided

Equipment

  • 1 rimmed baking sheet
  • 1 steamer basket

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Prick each potato several times with a fork.
  3. Rub the potatoes with the olive oil and 1/4 teaspoon of the salt.
  4. Place the potatoes on a rimmed baking sheet and bake for 55–70 minutes, until a knife slides easily into the center.
Make the filling
  1. Bring the water to a boil in a medium saucepan with a steamer basket.
  2. Add the broccoli, cover, and steam for 4–5 minutes, until bright green and just tender; drain.
  3. Halve the hot potatoes lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato in each skin.
  4. Add the butter, sour cream, remaining 1/2 teaspoon salt, garlic powder, and pepper, and mash until combined.
  5. Fold in the broccoli, chicken, and 1/2 cup of the cheddar.
  6. Divide the filling among the potato skins, mounding it as needed.
Stuff and bake
  1. Sprinkle the remaining 1/4 cup cheddar over the potatoes and bake at 400°F for 10–15 minutes, until the cheese is melted and the filling reaches 165°F.
  2. Let the potatoes rest for 5 minutes before serving.

Notes

For tender, fluffy filling, mash the potato flesh while it is hot. Refrigerate leftovers for 3–4 days; freezing is not recommended for the best texture. For a dairy-free option, use dairy-free butter, sour cream, and cheddar.