🥔 Chicken Broccoli Stuffed Baked Potato 🥦

Fluffy baked russet potatoes are stuffed with juicy shredded chicken, tender broccoli florets, and creamy melted cheese — creating the ultimate comfort food that’s both filling and nourishing. A perfect weeknight dinner, lunch, or meal-prep idea, these stuffed potatoes are hearty, customizable, and family-friendly.

🛒 Ingredients

• 4 large russet potatoes
• 2 chicken breasts, cooked and shredded (grilled, boiled, or rotisserie chicken works)
• 2 cups broccoli florets, steamed until tender-crisp
• 1 cup shredded cheddar cheese (or mozzarella/Monterey Jack)
• ½ cup sour cream (or Greek yogurt for lighter option)
• 2 tbsp butter
• 2 tbsp milk (optional, for creamier filling)
• Salt & black pepper, to taste
• 1 tsp garlic powder (optional)
• 1 tsp paprika (optional, for extra flavor)
• Fresh chives or parsley, chopped (for garnish)

👩‍🍳 Instructions

1. Bake the Potatoes:
   • Preheat oven to 200°C / 400°F.
   • Scrub and dry the potatoes. Pierce each several times with a fork.
   • Rub with a little oil and sprinkle with salt.
   • Place directly on oven rack and bake for 50–60 minutes, until fork-tender.
2. Prepare the Filling:
   • In a large bowl, combine shredded chicken, steamed broccoli, ½ cup cheese, sour cream, butter, milk, and seasonings. Mix well.
3. Stuff the Potatoes:
   • Once baked, cut a slit lengthwise in each potato and gently scoop out a little of the fluffy insides (you can mix this into the filling if desired).
   • Stuff generously with the chicken-broccoli mixture.
4. Bake Again (Loaded Style):
   • Top each stuffed potato with the remaining cheese.
   • Place back in the oven for 8–10 minutes, until cheese melts and turns golden.
5. Serve:
   • Garnish with chopped chives or parsley.
   • Serve hot with extra sour cream on the side.

🍽 Servings

• Makes 4 stuffed baked potatoes (serves 4 as a main dish).

📊 Nutritional Information (per serving, approx.)

• Calories: 420 kcal
• Protein: 28 g
• Carbohydrates: 38 g
• Fat: 16 g
• Fiber: 5 g
• Calcium & Vitamin C: High

💡 Notes & Tips

• Use rotisserie chicken for quick prep.
• Swap cheddar with pepper jack for a spicy kick.
• Make it lighter: Use Greek yogurt instead of sour cream & reduce cheese.
• For extra indulgence, add crispy bacon bits on top.
• Can be made ahead: Bake potatoes, prep filling, then stuff & reheat when ready.

🌟 Health Benefits

• Chicken: Lean protein that supports muscle repair and satiety.
• Broccoli: Packed with fiber, vitamin C, K, and antioxidants.
• Potatoes: A good source of potassium and complex carbs for energy.
• Cheese & Yogurt: Provide calcium for bone health.

❓ Q&A

Q: Can I make these vegetarian?
A: Yes — just skip the chicken and add more broccoli, spinach, or mushrooms.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in oven or microwave.

Q: Can I freeze stuffed baked potatoes?
A: Yes — wrap tightly in foil and freeze for up to 2 months. Reheat in oven at 180°C / 350°F until warmed through.

Q: What can I serve with this?
A: A light side salad or roasted vegetables balances the richness perfectly.