Chicken Broccoli Stuffed Baked Potato

Chicken Broccoli Stuffed Baked Potato

This hearty dish transforms a simple baked potato into a full meal, stuffed with juicy chicken, tender broccoli, and a creamy yogurt-cheese filling. Perfect for a weeknight dinner or meal prep, it’s satisfying while still keeping a Mediterranean balance of lean protein, vegetables, and wholesome carbs.

Time

Prep Time: 15 minutes

Cook Time: 1 hour (potatoes) + 15 minutes (filling)

Total Time: 1 hour 15 minutes

Serves: 4

Ingredients

For the Baked Potatoes:

4 large russet potatoes

2 tbsp olive oil

1 tsp sea salt

For the Filling:

2 cups cooked chicken breast, shredded (rotisserie chicken works well)

2 cups broccoli florets, steamed until just tender

½ cup (120 g) plain Greek yogurt

½ cup (60 g) shredded mozzarella cheese

¼ cup (25 g) Parmesan cheese, grated

2 cloves garlic, minced

½ tsp dried oregano

½ tsp paprika

Salt & black pepper, to taste

Topping:

Extra cheese for melting

Fresh parsley or chives, chopped

A drizzle of olive oil

Instructions

Bake potatoes

Preheat oven to 400°F (200°C).

Scrub potatoes, dry, and rub with olive oil and sea salt.

Pierce each with a fork a few times.

Place directly on oven rack or a baking tray, bake 55–65 minutes, until skin is crispy and a fork pierces easily.

Prepare filling

While potatoes bake, sauté garlic in a small pan with a drizzle of olive oil until fragrant.

In a large bowl, combine shredded chicken, steamed broccoli, Greek yogurt, mozzarella, Parmesan, garlic, oregano, paprika, salt, and pepper. Mix well.

Stuff potatoes

Slice baked potatoes open lengthwise, gently fluff the insides with a fork.

Spoon chicken-broccoli mixture into each potato.

Optional: Bake again for cheesy top

Sprinkle extra cheese on top.

Return to oven for 8–10 minutes until cheese is melted and golden.

Serve

Garnish with parsley or chives.

Serve hot with a side salad or roasted veggies.

Notes & Tips

Use sweet potatoes for a sweeter, more nutrient-dense twist.

Swap broccoli with spinach, zucchini, or peas for variety.

For meal prep: store filling and baked potatoes separately, then reheat and assemble.

For extra creaminess, stir in a spoon of cream cheese or ricotta.

Frequently Asked Questions 

Q: Can I make this vegetarian?
Yes — swap chicken with chickpeas or white beans.

Q: Can I use leftover chicken?
Absolutely — this is a great way to use rotisserie chicken or leftovers.

Q: Can I microwave the potatoes?
Yes — prick with a fork and microwave 8–10 minutes, flipping halfway, then crisp in oven 10 minutes.

Nutritional Information 

Calories: ~420 kcal

Protein: 34 g

Fat: 14 g

Carbohydrates: 40 g

Fiber: 5 g

Sodium: ~480 mg

 

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