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Chicken and Broccoli Stuffed Twice Baked Potatotes

Servings 6 Servings


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


  • 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.
  • Meanwhile, heat extra virgin olive oil in a saucepan. Add the onion and garlic and saute until onion is translucent, about 3 minutes.
  • 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.
  • 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.
  • 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.
  • 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.


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