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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.

Course: Dinner & Lunch, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Makes: 4 Servings
Calories: 646 kcal
Author: Dédé Wilson


  • 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


  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.



  • 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.
Nutrition Facts
Chicken, Cheese & Broccoli Twice-Baked Stuffed Potatoes
Amount Per Serving
Calories 646 Calories from Fat 216
% Daily Value*
Fat 24g37%
Sodium 130mg5%
Carbohydrates 65g22%
Fiber 5g20%
Sugar 3g3%
Protein 46g92%
Vitamin C 1.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.