Hi friends! Finally! The weather is starting to cool down a little bit here. We’ll see how long it lasts. This is Southern California after all! It probably won’t last long. HA! While it’s here though, it’s making my head turn toward comfort food and dinners that are bit more substantial. These baked potatoes stuffed with broccoli, chicken and cheese will fill you up and they make great use of any kind of leftover vegetables or meat from other dinners! Tonight, we just happened to have leftover chicken and broccoli, but feel free to add anything you may have in your fridge to make it your own!
Honestly, I would be happy to have this with just cheese and some extra vegetables. It doesn’t even need the meat. Make this a quick and easy Meatless Monday meal by leaving out the chicken. My favorite part is the crispy potato skin on the outside anyway. Am I right?
How do you get that crispy skin? Rub your potatoes with really good olive oil, then salt generously before roasting. A hot oven is key too!
Baked Potato with Broccoli and Chicken
- September 24, 2019
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- 2 Russet Potatos (Or scale up, 1 potato per person)
- Olive Oil
- Salt and freshly cracked pepper
- 1/2 cup shredded, cooked rotisserie chicken
- 1/2 cup steamed broccoli flowerets
- 1/4 cup shredded white cheddar cheese
- Step 1
- Heat the oven to 425°F
- Step 2
- Scrub the potatoes thoroughly under running water and pat them dry. Remove any blemishes with a paring knife.
- Step 3
- Rub the potatoes all over with a little olive oil. It’s easiest to use your hands, but a pastry brush also works fine. Just be sure your potato is completely covered with a light coat of oil.
- Step 4
- Generously sprinkle the potatoes with salt and pepper
- Step 5
- Prick the potatoes all over with the tines of a fork. This allows steam to escape from the potato as it cooks.
- Step 6
- For the crispiest skin, bake the potatoes directly on the oven rack. You can place them a few inches apart on a foil-lined baking sheet too, they just won’t be as crisp on the bottom. For softer skins, wrap the potatoes in foil before baking.
- Step 7
- Bake the potatoes for 50 to 60 minutes. If you put the potatoes on a baking sheet, flip them every 20 minutes or so.
- Step 8
- Check the potatoes for doneness by piercing them with a fork. Potatoes are done when the skins are dry and the insides feel completely soft when pierced.
- Step 9
- Remove potatoes from the oven and let sit for a few minutes.
- Step 10
- Slice potatoes open carefully and top with chicken, broccoli and cheese! Enjoy!
If you don’t have leftover chicken, the leftovers from this Roasted Pork Loin would be a great topping!