Chicken Broccoli Dinner in a Tater
Turn an ordinary weeknight into a comforting feast with this irresistible "Chicken Broccoli Dinner in a Tater." This all-in-one meal transforms fluffy baked potatoes into hearty vessels packed with a dreamy, savory filling of shredded chicken, tender broccoli, creamy mashed potato, cheddar cheese, and a touch of buttery richness. Seasoned with garlic, salt, and pepper, every bite bursts with cozy, satisfying flavor. Topped with melty cheese and a sprinkle of green onions, these stuffed potatoes are easy to prepare, family-friendly, and customizable to your taste. Perfect for busy evenings, this recipe offers a delicious balance of protein, veggies, and carbs all in one dish. Bake, scoop, stuff, and enjoy a wholesome dinner that feels like a warm hug on your plate.
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Recipe Information
Ingredients
- 4 Large baking potatoes
- 2 tablespoons Olive oil
- 2 cups Cooked chicken breast, shredded
- 1.5 cups Broccoli florets, steamed and chopped
- 1.5 cups Cheddar cheese, shredded
- 0.5 cup Sour cream
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Green onions, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Scrub the potatoes thoroughly under running water. Pat them dry and prick each potato a few times with a fork to allow steam to escape while baking.
Rub the potatoes all over with olive oil and place them on the prepared baking sheet. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.
While the potatoes bake, prepare the filling. In a large mixing bowl, combine the shredded chicken, steamed and chopped broccoli, 1 cup of the shredded cheddar cheese, sour cream, butter, salt, black pepper, and garlic powder. Mix until well combined.
Once the potatoes are baked and cool enough to handle, use a sharp knife to carefully cut a lengthwise slit in the top of each potato. Gently press the ends together to open up the potato slightly, creating a pocket.
Scoop out most of the potato flesh into a separate bowl, being careful not to tear the skins. Mash the potato flesh lightly and mix it into the chicken and broccoli filling.
Spoon the filling mixture back into each potato shell, packing it in generously.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top of the stuffed potatoes.
Return the stuffed potatoes to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and let them cool for 5 minutes. Garnish with chopped green onions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 3968 mg | 173% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 17.6 g | ||
| Protein | 228.6 g | 457% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1533 mg | 118% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 8733 mg | 186% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
