I rarely think to make twice-baked potatoes, but I was intrigued by the idea of having a twice baked potato that became a full meal, particularly one that incorporates broccoli. I sometimes find broccoli can be overpowering in a meal, but paired with the chicken, potato and cheese here, it worked! It became a delicious combination the whole family loved. Enjoy!
Twice-Baked Potatoes - with Broccoli, Chicken & Cheese Topping
Based on a recipe from Southern Living
Scrub, poke several times with a fork and then cook 4 large russet potatoes either by baking in the oven until soft or microwaving. (Oven takes ~40 minutes at 400F, microwave takes ~ 10-15 minutes to give you a rough guideline)
Preheat oven to 400F. Line a baking sheet with foil.
Slice potatoes in half and carefully scoop out the insides, placing potato flesh into a large mixing bowl. Place the potato shells on your foil-lined baking pan.
Mix into potato in large bowl:
4 oz regular or light cream cheese
1/2 cup milk
Salt and pepper, if desired (you'll season the topping, so this doesn't need salt/pepper, I find)
Fill potato skins with potato mixture, as shown below. Bake in the oven ~15 minutes, until lightly browning on top. Meanwhile, prepare topping.
Remove potatoes from the oven and serve with a big scoop of broccoli, chicken and cheese topping on top. Enjoy!!!
Twice-Baked Potatoes - with Broccoli, Chicken & Cheese Topping
Based on a recipe from Southern Living
Scrub, poke several times with a fork and then cook 4 large russet potatoes either by baking in the oven until soft or microwaving. (Oven takes ~40 minutes at 400F, microwave takes ~ 10-15 minutes to give you a rough guideline)
Preheat oven to 400F. Line a baking sheet with foil.
Slice potatoes in half and carefully scoop out the insides, placing potato flesh into a large mixing bowl. Place the potato shells on your foil-lined baking pan.
Mix into potato in large bowl:
4 oz regular or light cream cheese
1/2 cup milk
Salt and pepper, if desired (you'll season the topping, so this doesn't need salt/pepper, I find)
Fill potato skins with potato mixture, as shown below. Bake in the oven ~15 minutes, until lightly browning on top. Meanwhile, prepare topping.
Potatoes filled and ready to be baked.
Prepare filling while potatoes are cooking:
Saute in large saucepan over medium heat until onion has softened:
2 Tbsp butter
1 small/medium onion, diced
Add and cook until softened:
2-3 cups broccoli heads (bagged fresh or 10oz pkg frozen work well, or 1-2 clusters fresh broccoli)
Stir in:
2 cups chopped, cooked chicken
1 1/2 cups sharp cheddar, grated
salt and pepper, to taste
Remove from heat, taste and season with additional salt/pepper, if desired.
Topping ready to go!
Potatoes after lightly browning. You can let them cook until a bit more browned on top, if you want a little more of a crunchy topping.
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