CHEDDAR BROCCOLI AND CHICKEN STUFFED BAKED POTATOES
Steps:
- Preheat oven to 425 degrees.
- In a large bowl, toss the potatoes with the olive oil and salt to coat. Place the potatoes directly on the baking rack and bake for 50-60 minutes or until done.
- While the potatoes are cooking, melt the butter in a medium sauce pan and whisk in the cornstarch. Cook the mixture until it starts to turn golden and then slowly whisk in the milk. Stir in the garlic powder, nutmeg, salt and pepper. Cook the mixture until it begins to thicken, approximately 3-4 minutes. Add both cheeses and stir until smooth.
- Transfer the potatoes to a serving platter and slice down the middle being careful to not cut all the way through. Pinch the sides of the potato at each end of the slit and press to open. Season the inside of the potato with salt and pepper if desired. Stuff the potato with the chicken and broccoli and top with cheese sauce. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 755 kcal, Carbohydrate 53 g, Protein 44 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 147 mg, Sodium 7854 mg, Fiber 4 g, Sugar 8 g
BROCCOLI CHEDDAR STUFFED BAKED POTATO WITH CHICKEN
This broccoli cheddar stuffed baked potatoes with chicken is a cheesy, melty, comforting dinner. Great make ahead and reheat meal too!
Provided by Natalie
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat your oven to 425 degrees with the oven rack in the middle. Line a baking sheet with parchment paper.
- Rub the potato with 1 tablespoon olive oil until it is well coated and sprinkle the skin with 1 tablespoon salt. Place the potatoes on the parchment lined baking sheet. Roast the potatoes whole (don't poke any holes in it) until it is soft when you squeeze it with your hand. The baking time will depend on the size of your potato, but usually 45 minutes - 1 hour.
- While the baked potatoes are baking, make the broccoli, cheddar and chicken filling. Preheat a large skillet over medium high heat. Add the olive oil, then the chopped chicken breast. Season with salt and pepper. Cook about 4 minutes, flipping half way thru, until starting to turn golden brown. Then add in the broccoli and onion. Season again with salt and pepper. Cook about 8-10 more minutes, until the chicken is cooked thru, and the broccoli and onion are softened. Add in the garlic and cook 30 seconds until fragrant. Remove the pan from heat and set aside.
- When you take the baked potatoes out of the oven, drop each one onto the counter or cutting board from 10" up. By dropping it, you loosen the inside of the potato so it is light and fluffy inside when you cut into it.
- Cut a slit down the length of the baked potato, pinch the edges together to make the opening bigger, and scoop out the potato from the skin. Transfer the potato to a large bowl. Season with salt and pepper, and add butter and sour cream. Mash with a potato masher. Then fold in the broccoli chicken mixture and 1-1/2 cups of the shredded cheddar cheese. Taste for seasoning, and add more salt/pepper/butter/sour cream/cheese if desired.
- Scoop the potato mixture back into the potato skins, then transfer them back to the parchment lined baking sheet. Top the potatoes with the remaining 1/4 cup shredded cheddar cheese, and return to the oven for another 5-10 minutes, until the cheese is melted and bubbling. Serve warm.
Nutrition Facts : Calories 858 kcal, Fat 65.6 g, Carbohydrate 44 g, Fiber 4.1 g, Protein 27.9 g, ServingSize 1 serving
BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS
I've taken the classic flavors of broccoli Cheddar soup and transformed them into a filling for baked chicken breasts. But feel free to grab whatever cheese, herbs and spices you've got and use those instead. This recipe would also work great with cauliflower and/or any type of cheese that has a decent melt factor. Firmer cheeses like Parmesan and Gruyère would be welcome additions, but I'd steer clear of anything that's extra-soft (think Brie or mascarpone) because we want the filling to stay intact.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
- Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
- Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
- Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
- Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
- Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
- Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
- Remove the chicken breasts from the oven and serve.
CHEDDAR, BROCCOLI, AND HAM STUFFED POTATOES
You can make these a day ahead, just cover and refrigerate. Then let them stand 30 minutes at room temp, before baking.
Provided by KittyKitty
Categories Ham
Time 1h20m
Yield 4 potatoes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut a 2-3 inch wide strip from top of each baked potato. carefully scoop out pulp, leaving shells intact. Place pulp in large mixing bowl, set pulp and shells aside.
- Melt 1 tablespoon butter in a small skillet over medium-high heat; add red bell pepper and green onions, and saute 3-4 minutes or until vegetables are tender.
- Stir together potato pulp, remaining 1 tablespoon butter, green onion mixture, ham, and next 3 ingredients, blending well. Gently fold in broccoli. Spoon mixture into potato shells, and place on a baking sheet.
- Bake at 350F for 40 minutes. Sprinkle with cheese,and bake 10 more minutes. Serve immediately.
Nutrition Facts : Calories 660.8, Fat 30.7, SaturatedFat 17.6, Cholesterol 95.6, Sodium 736.9, Carbohydrate 72.2, Fiber 11, Sugar 5.1, Protein 27.4
BROCCOLI CHEDDAR TWICE-BAKED POTATOES
Simple, tasty comfort food! The broccoli makes it easy to sneak some veggies into your family's diet.
Provided by elastigirl
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bake the potatoes in a 400 degree oven for about 1 hour. *Okay, I s'pose you could use microwaved "baked" potatoes instead to save time and they'd come out fine. But, please, if you do have the time, take the time to bake them. They'll taste much better and the skins will hold up much nicer.*.
- After the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the guts out into a large mixing bowl, being careful to leave the skins intact. Place skins on ungreased cookie sheet and set aside.
- Add margarine to potato guts and mash using a potato masher until fairly smooth.
- Add sour cream, milk, 1/2 cup of the cheese, ranch dressing mix, chopped broccoli, and seasonings, and mix well.
- Spoon the potato mixture back into the skins, top with the remaining cheese, and bake at 400 degrees for 15 minutes.
Nutrition Facts : Calories 432.4, Fat 24.1, SaturatedFat 9.9, Cholesterol 40, Sodium 358.2, Carbohydrate 42.1, Fiber 5.3, Sugar 2.3, Protein 13.7
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- Preheat oven to 450° F. and line a baking sheet with foil. Wash the potatoes, pat them dry and then pierce holes in them with a fork. Rub the potatoes with a little olive oil and sprinkle with salt. Place them on the prepared baking sheet. Bake for about 45 minutes, flipping them halfway through, then remove the pan from the oven.
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- Preheat oven to 450F (230C). Line a rimmed baking sheet with foil and spray with cooking spray.
- Scrub the outside of the potatoes until they are clean, and prick each potato with a fork a few times to allow steam to escape during cooking.
- Place potatoes on a microwave-safe plate and microwave 2 at a time for approximately 5-10 minutes, or until tender. Let cool for 5 minutes.
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