Chicken and Broccoli Twice-Baked Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 8 potato skins
Ingredients
  • Potatoes
  • 4 large russet potatoes
  • ½ 8-oz. pkg Neufchatel or ½ cup Chive & Onion cream cheese
  • ½ cup milk
  • Cheesy Chicken & Broccoli Filling
  • 1 pkg frozen steamable broccoli
  • 2 Tbsp butter
  • 1 small onion, chopped
  • 2 tsp garlic, minced
  • 2 cups chopped, cooked chicken (I just used Tyson frozen grilled chicken strips and zapped them in the microwave!)
  • 2 cups shredded cheddar cheese (or other shredded cheese of your choice), divided
  • ¾ tsp salt
  • ½ tsp pepper
Instructions
  1. For the potatoes: Preheat oven to 400 degrees. Pierce potatoes several times with a fork. Bake potatoes directly on oven rack for 1 hour, or until tender. Cool for 10 minutes.
  2. Cut potatoes in half lengthwise. Carefully scoop out pulp from each potato into a large bowl, making sure to leave shells intact.
  3. Mash potatoes, cream cheese, and milk together. Set aside.
  4. Cook steamable broccoli in microwave according to package directions. Once cool enough to handle, empty contents onto a cutting board to chop broccoli up into smaller pieces. Set aside.
  5. To make the filling: Melt butter in large skillet over medium-high heat. Add onion and garlic; saute until tender, about 3 minutes. Add broccoli, chicken, 1-1/2 cups of the shredded cheese, and salt and pepper.
  6. Add chicken and broccoli filling to the potato mixture. Spoon into potato shells on a lightly greased baking sheet. Top with remaining ½ cup shredded cheese.
  7. Bake at 400 degrees for 15-20 minutes or until heated and cheese is melted. Enjoy!
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/chicken-and-broccoli-twice-baked-potatoes/