Ingredients:
4 large russet potatoes
1 cup cooked chicken, shredded
1 cup broccoli florets, steamed
1/2 cup sour cream
1 cup shredded cheddar cheese
2 tablespoons butter
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Bake the potatoes: Preheat oven to 400°F (200°C). Scrub the potatoes and pierce them with a fork. Bake directly on the oven rack for 45-50 minutes until tender.
Prepare the filling: Once baked, let the potatoes cool slightly, then cut them in half and scoop out the inside, leaving a thin layer of potato.
Mix the stuffing: In a bowl, combine the potato insides with shredded chicken, steamed broccoli, sour cream, butter, half of the cheese, salt, and pepper.
Stuff the potatoes: Spoon the filling back into the potato skins and top with the remaining cheese.
Bake again: Return the stuffed potatoes to the oven for another 10-15 minutes until the cheese is bubbly and golden.
Garnish: Top with fresh parsley and serve hot.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 320 kcal per serving
