Description
How to make savory loaded baked potato with tender chicken and crispy broccoli that transforms a simple spud into the ultimate comfort meal.
Ingredients
Scale
Base Ingredients
- 4 large russet potatoes, scrubbed clean
- 2 cups cooked chicken breast, diced
- 2 cups fresh broccoli florets
- 2 tbsp olive oil
Creamy Elements
- 1/2 cup sour cream
- 4 tbsp unsalted butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and black pepper to taste
Toppings
- 2 green onions, chopped
- 4 strips bacon, cooked and crumbled
- Extra shredded cheese for serving
- Fresh chives for garnish
Instructions
- Bake Potatoes: Preheat oven to 425°F. Pierce potatoes with fork, rub with oil and salt. Bake 45-60 minutes until tender when squeezed gently.
- Roast Broccoli: Toss broccoli with olive oil, salt and pepper. Roast on separate pan for 15-20 minutes until edges are golden and crispy.
- Prepare Filling: Cut potatoes in half lengthwise. Scoop flesh into bowl, leaving 1/4-inch shell. Mash with butter, cream cheese, and seasonings until creamy.
- Mix Components: Fold diced chicken, roasted broccoli, and half the cheddar into potato mixture. Add sour cream and adjust seasoning to taste.
- Stuff Shells: Divide filling among potato shells, mounding slightly. Top with remaining cheese and crumbled bacon for that perfect loaded look.
- Final Bake: Return to oven for 10-15 minutes until cheese melts and tops are golden. Let cool 5 minutes before serving.
- Garnish Serve: Top with green onions and fresh chives. Serve immediately with extra sour cream on the side for the ultimate comfort experience.
Notes
- Pierce potatoes thoroughly or they may burst during baking.
- Store leftovers in refrigerator for up to 3 days in airtight containers.
- Rotisserie chicken saves time and adds extra flavor to the filling.
- Reheat in oven rather than microwave to maintain crispy skins.
- Double the recipe easily for larger gatherings or meal prep.
- Customize toppings based on family preferences and dietary needs.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g