STUFFED POTATOES WITH CHICKEN AND BROCCOLI SAUCE
These stuffed potatoes with chicken and broccoli sauce are a creamy and decadently savory meal prepared with just a few simple ingredients!
Provided by Ingrid Beer
Categories Entree
Time 1h20m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat your oven to 400°.
- Place your potatoes into a large bowl, and prick each potato a few times with a fork; drizzle a little oil over them (about 1 tablespoon worth), plus add a sprinkle of salt and pepper, and place the potatoes directly onto the rack in the oven; bake the potatoes for about 50 to 60 minutes, or until tender when pierced with a paring knife.
- While the potatoes bake, place a medium-size sauce pan over medium heat; add in the butter, and once it begins to melt, add in the garlic, and stir to combine.
- Once all of the butter is melted and the garlic is aromatic, sprinkle in the flour and stir, and cook the roux for about 1 minute to cook out the raw flour taste.
- Next, pour the milk into the roux mixture, whisking the whole time to avoid any lumps from forming; allow the milk mixture to come to a gentle simmer, and then simmer for a few minutes, whisking occasionally, until the mixture thickens and becomes creamy and smooth.
- Turn off the heat and add in 1 teaspoon of salt, 1/4 teaspoon of black pepper, the Italian seasoning, and the grated parmesan, and whisk to combine and blend until smooth.
- Add in the diced chicken breasts and the chopped broccoli florets, and stir to incorporate.
- Once the potatoes are baked, allow them to cool just enough so you can handle them; slice them length-wise to open them up (do not cut all the way through, just enough to reveal the flesh inside, about 3/4 of the way through), and squeeze to bring out some of the potato flesh to the surface; fluff with a fork, and sprinkle in a tiny bit of salt and pepper.
- To serve, ladle or spoon into the cavity of the potato a generous amount of the creamy chicken and broccoli sauce, and top with some of the grated cheese and a sprinkle of the bacon, if desired.
Nutrition Facts : Calories 612 calories (per stuffed potato)
PARMESAN AND BROCCOLI STUFFED POTATOES
This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.
Provided by Janice Unfried
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g
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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.
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