Description
How to make crispy loaded baked potato with tender chicken and broccoli that transforms dinner into pure comfort food bliss in one hearty dish.
Ingredients
Scale
Base Ingredients
- 4 large russet potatoes, scrubbed clean
- 2 tbsp olive oil
- 1 tsp coarse sea salt
- 4 tbsp butter, softened
Chicken and Vegetables
- 1 lb boneless skinless chicken breasts, diced
- 3 cups fresh broccoli florets
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil for cooking
Seasonings
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
Toppings
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 green onions, chopped
- 4 strips bacon, cooked and crumbled
Instructions
- Prep Potatoes: Preheat oven to 425°F. Scrub potatoes clean, poke holes all over with a fork, rub with olive oil and salt. Place directly on oven rack and bake 45-60 minutes until tender when squeezed.
- Cook Chicken: Season diced chicken with paprika, garlic powder, salt, and pepper. Heat oil in large skillet over medium-high heat, cook chicken 6-8 minutes until golden and cooked through completely.
- Sauté Vegetables: Add onion to same skillet, cook 3-4 minutes until softened. Add garlic and broccoli, cook 2-3 minutes until broccoli is bright green and tender-crisp. Remove from heat.
- Open Potatoes: Cut a deep slit lengthwise in each potato, gently squeeze ends to open wide. Fluff flesh with fork, add 1 tablespoon butter to each, season with salt and pepper.
- Add Filling: Divide chicken and broccoli mixture evenly among potatoes, packing it generously into each opening. Top with shredded cheese, letting it melt into all the warm crevices.
- Final Toppings: Add dollops of sour cream, sprinkle with chopped green onions and crumbled bacon. Serve immediately while everything is hot and the cheese is perfectly melted throughout.
Notes
- Don’t skip poking holes in potatoes or they may burst in the oven from steam pressure.
- Store leftover chicken mixture separately from potatoes to maintain texture and freshness.
- Freshly shredded cheese melts much better than pre-shredded varieties for creamier results.
- Reheat in oven rather than microwave to keep potato skins crispy and delicious.
- Cook broccoli just until bright green to maintain color and prevent mushy texture.
- Season each component separately for the most balanced and flavorful final dish.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g