These all-in-one fast cheesy chicken and broccoli twice-baked potatoes are a delicious family-friendly dinner that's ready in 35 minutes!
Twice-baked potatoes are divine and you can stuff them with an endless variety of filling choices.
However, they can take forever. And I just don’t got that kind of time around here.
So here’s my weeknight fast version for cheesy chicken and broccoli twice-baked potatoes.
You skip the first baking in the oven, which can take an hour or more. Instead, we use my 10-minute microwave baked potatoes. I promise they come out tender and fluffy every time. I'm a serious potato person and I wouldn't mess around with this.
(By the way, this is my favorite potato scrubber. It works great and holds up over time, which is perfect cause I use it A LOT!)
Meanwhile, you prep your broccoli, chicken and cheese. Then you mix the filling ingredients together, stuff the potato shells and pop them in the oven to warm through and get the cheese all nice and melty-licious.
Hello, all-in-one dinner!
I think it’s fun to see how very full and how very high I can stuff each potato shell.
I line my baking sheet so it's no worries if something spills over (but I pack mine down so they never do. Don't want to lose that delicious creamy filling!) This might be a record here.
But if you end up with a tiny bit of leftover stuffing that you just couldn’t cram in, do like I do, and eat it with a spoon while those potato beauties were in the oven.
Oh, and if you love the broccoli-cheese combo as much as we do in my house, check out these broccoli cheese stuffed chicken breasts for a delicious dinner! Just 6 ingredients and 10 minutes to prep!
A few last tips on making these twice baked potatoes.
Notes on chicken and broccoli twice-baked potatoes:
- You can use full-fat or reduced-fat cream cheese.
- Any milk will do, so skim or 2% are fine, as are soy or almond milk.
- Using leftover rotisserie chicken or grilled or baked chicken is part of what makes this so easy and quick. If you don't have any leftover chicken, you can poach a large chicken breast in a pot of boiling water for about 20 minutes, until cooked through. Or cut a large chicken breast into strips and sear those in a skillet for 8-10 minutes, until cooked through. Then proceed.
- We love white cheddar cheese for these potatoes, but you could substitute some Monterey Jack, Pepper Jack or even some mozzarella for some or all of the cheddar if you prefer.
Seriously good eats that the whole family will enjoy.
I hope you try these cheesy chicken and broccoli twice-baked potatoes soon. See how high you can stuff yours!
P.S. What's your favorite stuffing for twice-baked potatoes?
Fast cheesy chicken and broccoli twice-baked potatoes
Cheesy chicken and broccoli twice-baked potatoes use a shortcut to make for a fast, all-in-one dinner!
- 2 medium russet baking potatoes
- 2-3 tablespoons plain cream cheese (regular or low-fat is fine)
- 2-4 tablespoons milk of choice
- 1 small head broccoli, cut into florets, steamed and finely chopped
- 1 heaping cup shredded cheddar cheese, divided
- 1 heaping cup chicken, cooked and diced small (grilled or rotisserie works great here; you could also use shredded chicken)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- Preheat oven to 400.
- Prepare potatoes in microwave. Scrub the potatoes. Poke each potato 5-6 times with a fork - I do it a few times on each side. Place potatoes directly onto the microwave plate. Microwave on high for 10-11 minutes, until tender.
- Meanwhile, steam the broccoli (for 5-6 minutes), and get your chicken chopped and cheese shredded.
- Once the potatoes are done, slit in half lengthwise and scoop out the middle. Be sure to leave a small rim of potato in the skin so the shell stays together for stuffing. Place the scooped out potato in a medium bowl.
- Add the cream cheese (start with 2 tablespoons and add the third if you need a bit more) to the potato and mash with a fork until the potato is mashed and the cream cheese is melted in and combined.
- Add the milk. Start with two tablespoons and mash until it gets to be nice and creamy, like mashed potatoes, adding an extra tablespoon of milk if necessary.
- Add the broccoli, chicken, ½ cup of the cheddar cheese, the salt and pepper. Stir until everything is well combined. Add an extra tablespoon or so of milk if the mixture seems dry.
- Place the potato shells on a baking sheet lined with aluminum foil (for easy clean up) and stuff, stuff, stuff. Pile that stuffing on until you can pile no more. And then try to add an extra inch on top. It helps to shape it and push it down into the potato shells and keep it compacted together.
- Sprinkle the remaining cheddar cheese evenly over the top of each potato.
- Place the pan in the 400 degree oven and bake for 10-15 minutes, until the stuffing is warmed through and the cheese is melted.
- Serve hot and enjoy!
Make-ahead tips: You can prep these twice-baked potatoes ahead. Prepare as directed right up until putting them in the oven. Just cover and keep them in the refrigerator until ready to bake. Let them come to room temperature for 15-20 minutes (while you preheat the oven) and then bake at 400 for 12-18 until the cheese is melted and the potatoes are warmed through.
Amount Per Serving: Calories: 649Total Fat: 36gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 142mgSodium: 1335mgCarbohydrates: 46gFiber: 6gSugar: 4gProtein: 37g
Lauren @ Create Bake Make
What a great way to sneak some extra veggies into the kids, I love it! Thanks for linking up with us for Fabulous Foodie Fridays, I hope you have a great weekend 🙂
I know, right?! Plus broccoli just goes so well with cheese 😉 Thanks Lauren!
I love your 10-minute "baked" potato tip. I usually always bake a few potatoes a day or two in advance of when I need them while I'm using the oven for something else....but with your tips, I can have baked potatoes anytime. I've never made twice baked potatoes but with this recipe, I'm going to be trying it soon. I've pinned it to my Easy Weeknight Meals board so I won't forget.
Thanks so much, Linda! It is a great weeknight meal... and a serious crowd pleaser. I'm a huge potato lover and this fast trick means I get to eat them even MORE! Hope you love them!
Shari from GoodFoodWeek
What a great little recipe you've come up with - perfect for a lunch or a simple dinner. I think this would be well received in my household.
Thanks Shari! It's a great combination of flavors and really cuts down on the prep time. I hope you all love it!
Yum! These would make for a very popular dinner at our house!
Such a crowd-pleaser! Who wouldn't want some cheesy broccoli and chicken goodness, stuffed into a potato?! Hope you try it and love it!
Thanks for sharing on the "What's for Dinner" linky! This is a recipe I'd make enough for leftovers - Lunch!
Yes Helen - the leftovers would make for such a happy lunch 🙂
I have rubbed the potato's with small amount of olive oil, and then sprinkles wtih sea salt before microwaving. Turn out great and skin (my favorite part) is well seasoned.
Great tip Ann - gives the potato more of an authentic "baked" feeling! Thanks for sharing! 😊