Community recipe
Cheesy Chicken and Broccoli Stuffed Baked Potatoes
Fluffy baked potatoes filled with tender chicken and broccoli in a light garlic-cheddar sauce, then baked until the tops bubble and turn golden.
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 10 min
- Difficulty
- easy
Get ready
Ingredients
- 4 russet potatoes
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 250 g broccoli florets
- 1 yellow onion
- 2 garlic cloves
- 400 g boneless skinless chicken breasts
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 1 tbsp unsalted butter
- 0.25 tsp kosher salt
- 0.25 tsp ground black pepper
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 1 tsp dijon mustard
- 0.75 cup shredded sharp cheddar cheese
- 0.25 cup shredded sharp cheddar cheese
Make it
Instructions
- 01
Heat the oven and start the potatoes
Set a rack in the center of the oven, place a rimmed baking sheet on the counter, and heat the oven to 425°F (220°C). Scrub and dry 4 large russet potatoes (about 300 g each); prick each several times with a fork. Rub with 1 tbsp olive oil, sprinkle with 1/4 tsp kosher salt, and set directly on the oven rack with the sheet below to catch drips. Bake for 50–60 minutes, until the skins are crisp and a knife slides easily through the centers. While they bake, make the filling in the next steps. | Why: Dry skins and direct oven heat give the potatoes a crisp exterior and fluffy center.
- 02
Chop the filling vegetables
About 30 minutes into baking, wash and dry 250 g broccoli florets, then chop them into small pieces. Peel and finely dice 1 small yellow onion. Peel and finely mince 2 garlic cloves. Keep the three prepared vegetables in separate piles so each can cook for the right length of time. | Why: Small, evenly cut pieces fit inside the potatoes and cook quickly.
- 03
Cook the chicken
Dice 400 g boneless skinless chicken breast into 1 cm pieces, using a separate board; wash your hands and clean the board and knife afterward. Heat a large skillet over medium-high heat for 2 minutes, then add 1 tbsp olive oil. Add the chicken, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper. Cook for 6–8 minutes, stirring occasionally, until lightly golden and the thickest pieces register 165°F (74°C). Transfer to a clean plate. | Why: Browning builds flavor, and checking the temperature ensures the chicken is safely cooked.
- 04
Soften the vegetables
Reduce the skillet heat to medium and melt 1 tbsp unsalted butter. Add the prepared onion and broccoli with 1/4 tsp kosher salt and 1/4 tsp ground black pepper. Stir for 4–5 minutes, until the onion is translucent and the broccoli is bright green and just tender. Add the prepared garlic and stir for 30 seconds, until fragrant. | Why: Staggering the vegetables keeps the broccoli tender and prevents the garlic from burning.
- 05
Make the creamy cheddar filling
Sprinkle 1 tbsp all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in 1 cup whole milk, stirring to remove lumps. Stir in 1 tsp Dijon mustard and simmer gently for 2–3 minutes, until the sauce coats a spoon. Turn off the heat; fold in the cooked chicken and 3/4 cup shredded sharp cheddar cheese. Stir until melted. Taste the filling and adjust only if needed; it should be pleasantly savory. | Why: A brief flour-and-milk sauce binds the filling without making it runny.
- 06
Fill, brown, and serve
Once the potatoes are knife-tender, transfer them to the baking sheet and let stand for 3 minutes, until safe to handle with a towel. Increase the oven temperature to 450°F (230°C). Cut a slit down each potato, press the ends to open, and fluff the insides with a fork. Spoon the warm filling evenly into all four, then sprinkle with 1/4 cup shredded sharp cheddar cheese. Return the sheet to the oven for 5–7 minutes, until the topping is melted and lightly golden and the filling is bubbling. Let stand for 2 minutes, then serve hot. | Why: A short final bake melts the topping and keeps the filling hot and cohesive.
