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- 4 large russet potatoes - 2 cups cooked shredded chicken - 1 cup fresh broccoli florets, steamed and chopped - 1 cup shredded cheddar cheese - 1/2 cup cream cheese, softened - 1/2 cup sour cream - 1/4 cup milk - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 green onions, chopped (for garnish)

Cheesy Broccoli and Chicken Stuffed Baked Potatoes

Indulge in the comforting goodness of Cheesy Broccoli and Chicken Stuffed Baked Potatoes! This delicious recipe combines fluffy russet potatoes, tender chicken, and vibrant broccoli, all wrapped in a creamy, cheesy filling. Perfect for weeknight dinners or gatherings, these stuffed potatoes are not just satisfying but also nutritious. Easy to prepare and bursting with flavor, they're sure to impress everyone at the table. Discover how to make this delightful dish today!
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Ingredients
  

4 large russet potatoes

2 cups cooked, shredded chicken

2 cups fresh broccoli florets (steamed)

1 cup shredded cheddar cheese

1 cup cream cheese (softened)

1/2 cup sour cream

1/4 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/4 cup green onions (chopped, for garnish)

Extra cheese for topping (optional)

Instructions
 

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

    Bake the Potatoes: Wash the russet potatoes thoroughly, then poke several holes in each potato with a fork. Wrap them in aluminum foil and place them directly on the oven rack. Bake for about 45-60 minutes, or until they are tender when pierced with a fork.

      Prepare the Filling: While the potatoes are baking, prepare the cheesy filling. In a large mixing bowl, combine the shredded chicken, steamed broccoli, cheddar cheese, cream cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.

        Cool and Scoop: Once the potatoes are done baking, remove them from the oven and let them cool for about 10 minutes. Carefully slice each potato lengthwise to create an opening, and use a spoon to gently scoop out some of the insides, leaving enough potato to keep the skin intact.

          Fill the Potatoes: Fold the scooped-out potato into the cheesy filling mixture until well combined. Spoon the mixture back into each potato, piling it high. If desired, sprinkle extra cheese on top for an extra cheesy finish.

            Bake Again: Place the stuffed potatoes back in the oven (uncovered) and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Remove the potatoes from the oven. Sprinkle with chopped green onions for a splash of color and freshness. Serve hot and enjoy!

                Prep Time, Total Time, Servings: 20 minutes | 1 hour 15 minutes | 4 servings