Recipes | Comfort Food

Low FODMAP Chicken, Cheese & Broccoli Twice-Baked Stuffed Potatoes

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Low FODMAP Stuffed Potatoes for the Whole Family

These over-stuffed potatoes are perfect for a light meal, dinner or lunch, served alongside a big green salad with a nice sharp vinaigrette. You do need cooked chicken, and if you haven’t gotten into the habit of roasting a whole chicken every week to have on hand, we encourage you to do so.

Low FODMAP baked potatoes stuffed with chicken, cheese and broccoli.
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This Ain’t Junk Food

One of the main things about this recipe for Chicken, Cheese and Broccoli Twice-Baked Stuffed Potatoes that we love is that it has that faintly indulgent “junk” food air about it. You know what I mean?

You can go into chain restaurants and double stuffed baked potatoes will be on the menu and they always entice with the images of steaming hot potatoes stuffed with gooey cheese and…well, whatever else they are stuffed with it is always the gooey cheese that beckons.

The problem is that even when we weren’t on a low FODMAP diet, these items were not made with healthy, quality ingredients. Our Chicken, Cheese and Broccoli Twice-Baked Stuffed Potatoes are! You can get that comfort food indulgent feeling, while adhering to your diet.

Below you can see them getting ready to go back in the oven to get the cheeses all melty!

Low FODMAP baked potatoes stuffed with chicken, cheese and broccoli

Low FODMAP stuffed Potatoes ready to bake

Oven vs. Microwave

While we love the way baked potato skin crisps up in the oven, the truth is that we have been known to microwave our “baked” potatoes when time is short. If you want to get potatoes on the table quickly, by all means follow that route.

Make sure to very lightly blanch the broccoli, as it will be cooked again once stuffed inside the potato.

Baked potatoes stuffed with chicken, cheese and broccoli - all low FODMAP!

Stuffed Potatoes closeup
4.2 from 5 votes

Chicken, Cheese & Broccoli Twice-Baked Stuffed Potatoes

Baked (or microwaved) russet potatoes are baked again after being stuffed with chicken, broccoli, cheeses and sour cream.

Makes: 4 Servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Author: Dédé Wilson

Ingredients:

  • 4 large russet potatoes, scrubbed and pierced several times with a fork or knife
  • 1 1/2 cups (108 g) tiny broccoli florets, or combo of florets and chopped tender stems
  • 2 cups (250 g) diced or shredded cooked chicken
  • ounces (85 g; about 1 cup) sharp or extra-sharp cheddar cheese, shredded, divided
  • ounces (85 g; about 1 cup) jalapeno Monterey Jack cheese, shredded, divided
  • 1/2 cup (114 g) lactose-free sour cream
  • 1/4 cup (16 g) chopped scallions, green parts only, divided
  • 1 tablespoon Garlic-Infused Oil  made with vegetable oil or purchased garlic flavored vegetable oil
  • Kosher salt
  • Freshly ground black pepper

Preparation:

  1. Position rack in center of oven. Preheat oven to 400°F/200°C. Place potatoes on rack and bake for 45 minutes to 1 hour or until tender when pierced with a sharp knife. Alternatively, microwave until cooked through. Set aside until cool enough to handle.
  2. While the potatoes are cooking, bring a small pot of water to a boil and blanch the broccoli for about 1 minute, or until crisp yet tender and still bright green. Drain and run under cold water to stop cooking. Blot dry with paper towels and set aside.
  3. Meanwhile, stir together the chicken, half of each of the cheeses and scallions, and all of the sour cream and oil in a mixing bowl until combined; set aside.
  4. When the potatoes are cool enough to handle, slice the top off of each one and scoop out the flesh leaving a 1/4 inch (6 mm) wall all around, adding the potato flesh to the bowl of chicken. Take care not to tear through the potato skins. Mix the potato into the chicken mixture, season liberally with salt and pepper to taste, then gently fold in broccoli. Stuff this mixture back into the potato jackets, mounding high. Place potatoes in a roasting pan. Bake in 400°F/200°C oven until heated through, about 10 to 15 minutes. Sprinkle remaining cheeses on top for the last 5 minutes of baking; the cheeses should be nicely melted. This is a dish that offers some leeway in baking time. Just make sure innards are hot and cheese is melty! (Yes, in a pinch the re-heating can be done in the microwave; just make sure your pan is microwave safe). Sprinkle with reserved scallions and serve immediately.

Tips

  • Depending on how flavorful your cooked chicken was to begin with you might find this dish perfectly balanced, or a bit under-seasoned. Do not overlook the importance of the salt and pepper. You can also spice it up a bit. A 1/2 teaspoon cumin and a 1/4 teaspoon oregano add great flavor that complement the spicy Jack cheese quite nicely. We have also been known to fold in 1/4 cup (60 ml) of Fresh Salsa if I have it around, or serve it on top. Feel free to play around!
  • Broccoli is a moderate-high FODMAP food (for fructans and fructose) and portion control is important. Limit it to 3/4 cup (75 g weighed raw) of broccoli per meal. Don’t be afraid of broccoli! It is nutrient dense, delicious and tolerated by most when consumed in the right amounts.
Course: Dinner & Lunch, Side Dish
Cuisine: American

Nutrition

Calories: 646kcal | Carbohydrates: 65g | Protein: 46g | Fat: 24g | Sodium: 130mg | Fiber: 5g | Sugar: 3g | Vitamin C: 1.2mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.