Fast Cheesy Chicken and Broccoli Twice-Baked Potatoes
These all-in-one fast cheesy chicken and broccoli twice-baked potatoes are a delicious family-friendly dinner that's ready in 35 minutes!
Yield: 2 servings (2 potato halves per person)
Ingredients
- 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 (see notes)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- 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!
Notes
Cream cheese: You can use full-fat or reduced-fat cream cheese.
Milk: Any milk will do, so skim or 2% are fine, as are soy or almond milk.
Chicken: Using leftover rotisserie chicken or grilled or baked chicken or shredded chicken is part of what makes this so easy and quick. If you don't have any cooked 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.
Cheese: 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.
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.
Servings: This recipe is listed as 2 servings, where each person gets 2 potato halves. You can certainly stretch that to 4 servings if you have smaller appetites. Or you can easily double or triple the recipe to make more if needed.
Nutrition
Serving: 1serving | Calories: 649kcal | Carbohydrates: 46g | Protein: 37g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1335mg | Fiber: 6g | Sugar: 4g
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