Chicken Broccoli Stuffed Baked Potato with Cheese

You can never have too many main course recipes, so give Chicken Broccoli Stuffed Baked Potato with Cheese a try. For $2.19 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 632 calories, 43g of protein, and 25g of fat. A mixture of whole milk, kosher salt, chipotle powder, and a handful of other ingredients are all it takes to make this recipe so delicious. 13 people were glad they tried this recipe. It is brought to you by Jessica Gavin. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a spectacular spoonacular score of 91%. Broccoli and Cheese-Stuffed Baked Potatoes, Loaded Broccoli & Cheese Twice Baked Potato, and Twice Baked Broccoli and Cheese Potato Bites are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425F. Lightly coat the potatoes with olive oil, sprinkle with salt and pepper. Prick potatoes with the tines of a fork about four times. Place on a baking sheet lined with foil. Bake potatoes for 50 to 60 minutes, flipping over after 40 minutes of baking until skin is crispy and a knife inserted into the center has no resistance. In the meanwhile make the topping ingredients.Season both sides of the chicken breasts with salt, pepper, and paprika. Heat a large frying pan or cast iron skillet over medium-high heat. Add one tablespoon of oil and allow to heat up. Carefully add the chicken breast and allow to cook for 6 minutes. Flip to the other side, reduce heat to medium and cook another 6 to 7 minutes, or until no longer pink and the internal temperature of the chicken reaches 165F. Transfer to a clean plate to allow to rest and cool slightly. Once slightly cooled, chop the chicken into inch cubes.Melt the butter in a medium-sized saucepan over medium heat until foamy. Add flour and whisk to combine until beige paste forms, stir and cook for about 1 to 2 minutes. Add milk and whisk to combine. Increase heat to high and bring mixture to a boil, whisking continuously. Reduce heat to a medium simmer, cook for 5 to 8 minutes, or until sauce is thickened. Add in teaspoon chipotle pepper (optional if you want it a little spicy), teaspoon salt and teaspoon pepper, whisk to combine. Turn off the heat and slowly add in the cheese, whisk to combine until the cheese is melted and the sauce is smooth. Taste and add more seasoning as needed. Set aside.In a medium sized saucepan fitted with a lid a 1-inch of water to the bottom of the pot and place steamer inside. Bring water to a boil, place broccoli in the steamer and cover. Cook until broccoli florets are bright green and tender, about 2 to 3 minutes. Transfer broccoli to a bowl and lightly season with salt and pepper.Assembly: Cut hot baked potatoes through the center, creating an opening for the toppings. Use a fork to fluff the inside of the baked potatoes so its light and fluffy. Fill with cheese sauce, diced chicken and broccoli. Enjoy!

 

Step by step:

1. Preheat oven to 425F. Lightly coat the potatoes with olive oil, sprinkle with salt and pepper. Prick potatoes with the tines of a fork about four times.

2. Place on a baking sheet lined with foil.

3. Bake potatoes for 50 to 60 minutes, flipping over after 40 minutes of baking until skin is crispy and a knife inserted into the center has no resistance. In the meanwhile make the topping ingredients.Season both sides of the chicken breasts with salt, pepper, and paprika.

4. Heat a large frying pan or cast iron skillet over medium-high heat.

5. Add one tablespoon of oil and allow to heat up. Carefully add the chicken breast and allow to cook for 6 minutes. Flip to the other side, reduce heat to medium and cook another 6 to 7 minutes, or until no longer pink and the internal temperature of the chicken reaches 165F.

6. Transfer to a clean plate to allow to rest and cool slightly. Once slightly cooled, chop the chicken into inch cubes.Melt the butter in a medium-sized saucepan over medium heat until foamy.

7. Add flour and whisk to combine until beige paste forms, stir and cook for about 1 to 2 minutes.

8. Add milk and whisk to combine. Increase heat to high and bring mixture to a boil, whisking continuously. Reduce heat to a medium simmer, cook for 5 to 8 minutes, or until sauce is thickened.

9. Add in teaspoon chipotle pepper (optional if you want it a little spicy), teaspoon salt and teaspoon pepper, whisk to combine. Turn off the heat and slowly add in the cheese, whisk to combine until the cheese is melted and the sauce is smooth. Taste and add more seasoning as needed. Set aside.In a medium sized saucepan fitted with a lid a 1-inch of water to the bottom of the pot and place steamer inside. Bring water to a boil, place broccoli in the steamer and cover. Cook until broccoli florets are bright green and tender, about 2 to 3 minutes.

Transfer broccoli to a bowl and lightly season with salt and pepper.Assembly

1. Cut hot baked potatoes through the center, creating an opening for the toppings. Use a fork to fluff the inside of the baked potatoes so its light and fluffy. Fill with cheese sauce, diced chicken and broccoli. Enjoy!

Nutrition Information:

covered percent of daily need