
Chicken and Broccoli Twice Baked Potatoes
A delicious and comforting meal, this meal has it all and all in one bite.
Cook Time
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hour and 10 minutes
Ingredients
1 lb boneless chicken breasts
3 heads of broccoli, cut into florets
5 Yukon gold potatoes (I choose large ones)
1/3 cup milk
4 tbsp butter
2 tbsp extra virgin olive oil
2 tbsp steakhouse seasoning
salt and pepper to taste
1 cup shredded cheddar cheese
- Preheat your oven to 400 degrees. Rub your potatoes with olive oil and sprinkle with salt. Assemble on a baking sheet and bake for 45 minutes, or until the potatoes are cooked through.
- When those have about 30 minutes left, begin cooking your chicken and broccoli. In a large pot, I add water and boil the broccoli until it’s soft.
- Cut your boneless chicken breast into cubes and cook in a medium skillet with a little olive oil and seasoning. I use steakhouse seasoning, but you can use whatever chicken seasoning you like.
- Once the broccoli is done, drain the water and set the broccoli aside.
- Remove the potatoes from the oven and cut a line down the middle, but not all the way through the potato. Scoop out the inside of the potatoes and add it to a large bowl.
- Add 4 tbsp butter and 1/4 cup milk to the potatoes and stir it up.
- On a cutting board, lay your broccoli out and chop it up into small pieces.
- Add the cooked chicken and broccoli to the bowl of potatoes. Give it a good stir.
- Using a big spoon, add the chicken and broccoli mixture into the potato skins.
- Sprinkle shredded cheddar cheese on top.
- Put the potatoes on the baking sheet back into the oven and cook for 15 minutes, until the cheese is melted and bubbly.
- Enjoy!
