Chicken and Broccoli Stuffed Twice Baked Potatoes

Chicken and Broccoli Stuffed Twice Baked Potatotes

Yield 6 Servings

Ingredients

For the Potatoes:

  • 6 small potatoes
  • 1 Tbsp olive oil
  • 2 tsp kosher salt

For the Sauce:

  • 1 Tbsp extra virgin olive oil
  • 1/2 onion, diced
  • 2 to 3 cloves garlic, minced
  • 1/2 cup half & half
  • 1/2 cup chicken broth
  • 2 Tbsp fresh chopped basil (Or Gourmet Garden Paste)
  • 1/2 cup shredded parmesan
  • 1 Tbsp lemon juice
  • salt and pepper, to taste

Extra Fillings:

  • 1 cup broccoli florets
  • 1 Tbsp water
  • 1 1/2 cup shredded rotisserie chicken

Instructions

  1. Wash and scrub potatoes. Pierce the potatoes all over with a fork or knife and then rub the potatoes with olive oil and kosher salt. Individually wrap potatoes in foil and place them on a baking sheet. Bake at 400 degrees Fahrenheit for 1 hour, or until tender in the centers when pricked with a fork. You can alternately bake potatoes in the crockpot all day.
  2. Meanwhile, heat extra virgin olive oil in a saucepan. Add the onion and garlic and saute until onion is translucent, about 3 minutes.
  3. Add half & half, chicken broth, and shredded rotisserie chicken to the pan. Simmer 10 minutes. Add the fresh basil, ¼ cup parmesan, and 1 Tbsp lemon juice. Stir until incorporated and season to taste with salt and pepper.
  4. Steam the broccoli florets in a bowl with a lid and 1 Tbsp of water, covered for 2 minutes in the microwave. Drain water, if any.
  5. Remove potatoes from the oven, remove foil, slice potatoes in half length-wise, scoop out the centers into a bowl, and return the potato skins to the baking sheet. Mash the potato centers with a fork.
  6. Add sauce and steamed broccoli to the mashed potatoes. Fill the skins, then sprinkle the tops with the remaining ¼ cup parmesan cheese. Bake for 10 minutes (still at 400 degrees Fahrenheit) switching to the broiler the last couple minutes to let the cheese brown. Serve immediately.

Recipe Notes

 © DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.