Cheesy Chicken & Broccoli Stuffed Baked Potatoes

If you’re looking for a hearty, comforting meal, these Cheesy Chicken & Broccoli Stuffed Baked Potatoes are perfect! Loaded with tender chicken, steamed broccoli, and a creamy, cheesy filling, they’re baked to perfection with a golden, bubbly topping. Whether served as a main dish or a satisfying side, these stuffed potatoes are a guaranteed crowd-pleaser!

Time Required:

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

Ingredients:

4 large baking potatoes

1 ½ cups cooked chicken breast (diced or shredded)

1 ½ cups steamed broccoli (chopped)

1 cup shredded cheddar cheese (or mozzarella)

½ cup sour cream

½ cup heavy cream (or milk)

2 tbsp butter

2 cloves garlic (minced)

½ tsp salt

½ tsp black pepper

½ tsp paprika (optional)

2 tbsp fresh parsley or chives (for garnish)

Instructions:

Bake the Potatoes

Preheat oven to 400°F (200°C).

Wash and dry potatoes, then poke them with a fork a few times.

Rub with a little olive oil and salt.

Bake directly on the oven rack for 50-60 minutes or until soft.

Prepare the Filling

In a pan, melt butter over medium heat, then sauté garlic for 30 seconds.

Stir in cooked chicken, steamed broccoli, salt, black pepper, and paprika.

Add sour cream and heavy cream, mix well.

Remove from heat and stir in ½ cup shredded cheese.

Stuff the Potatoes

Once baked, let the potatoes cool slightly and cut them open.

Scoop out some of the potato flesh (leaving a border inside) and mix it into the filling.

Spoon the filling back into the potato shells.

Bake Again

Top each potato with the remaining cheese.

Bake at 400°F (200°C) for 10 minutes, or until the cheese is golden and bubbly.

Garnish & Serve

Sprinkle with fresh parsley or chives and serve hot!

Tips for Perfect Cheesy Chicken & Broccoli Stuffed Baked Potatoes

Choose the Right Potatoes: Use Russet potatoes for their fluffy texture and sturdy skins that hold up well to stuffing.
Don’t Skip the Oil & Salt: Rubbing the potatoes with olive oil and salt before baking gives them crispy, flavorful skins.
Pre-Cook the Filling: Sautéing the chicken, broccoli, and seasonings before stuffing enhances flavor and ensures everything is hot and well-mixed.
Mix the Potato Flesh with the Filling: Scooping out some of the baked potato and mixing it into the filling makes it extra creamy and delicious.
Use a Melty Cheese: Cheddar, mozzarella, or Monterey Jack work best for a gooey, golden top.
Broil for a Crispy Finish: For a slightly crispy cheese topping, broil the stuffed potatoes for the last 2-3 minutes.
Make it Ahead: Bake the potatoes and prepare the filling in advance. Assemble and bake when ready to serve.

Q&A Section

❓ Can I use leftover chicken?
✅ Yes! Rotisserie chicken or any cooked, shredded chicken works perfectly and saves time.

❓ Can I make these in an air fryer?
✅ Absolutely! Bake the potatoes at 375°F (190°C) for 40-45 minutes, then stuff and air fry at 375°F for 5-7 minutes until the cheese is melted and bubbly.

❓ Can I freeze stuffed baked potatoes?
✅ Yes! Wrap each cooled, stuffed potato in foil and freeze for up to 3 months. To reheat, bake at 375°F for 25-30 minutes or microwave until hot.

❓ What can I substitute for sour cream?
✅ You can use Greek yogurt, cream cheese, or even cottage cheese for a healthier alternative.

❓ How do I make it vegetarian?
✅ Skip the chicken and add mushrooms, bell peppers, or extra broccoli for a delicious meat-free version.