There’s something incredibly satisfying about a baked potato loaded with creamy, cheesy goodness and tender chicken. Enter the Creamy Broccoli Cheddar Chicken Stuffed Potatoes, a dish that’s both comforting and packed with flavor. This recipe takes humble russet potatoes and transforms them into a hearty meal with a perfect balance of protein, veggies, and ooey-gooey cheese. It’s easy enough for a weeknight dinner yet special enough to impress guests. Whether you’re craving something warm and cheesy or want a cozy dish that pleases the whole family, these stuffed potatoes fit the bill.
Top Reasons to Make Creamy Broccoli Cheddar Chicken Stuffed Potatoes
- Easy to prepare: With straightforward ingredients and simple steps, these stuffed potatoes come together quickly.
- Nutritious and balanced: Combining protein-packed chicken, fiber-rich broccoli, and wholesome potatoes makes a filling meal.
- Customizable: You can swap in different cheeses or add your favorite herbs and spices to suit your taste.
- Perfect for leftovers: These hold up well for next-day meals and reheat beautifully.
- Family-friendly: Kids and adults alike love the creamy cheddar and chicken combo.
- Great for gatherings: Serve as a main dish or even a hearty side for potlucks or casual dinners.
What We’re Using
- 4 large russet potatoes: These starchy potatoes are ideal for baking and scooping out fluffy insides.
- 2 cups cooked chicken, shredded: Rotisserie chicken works perfectly or any cooked chicken breast shredded.
- 1 cup broccoli florets, steamed: Adds a fresh, slightly crunchy texture and vibrant color.
- 1 cup shredded cheddar cheese: Sharp cheddar melts beautifully, lending that classic cheesy flavor.
- 1 cup sour cream: Makes the filling creamy and tangy.
- 1/2 cup turkey bacon, cooked and crumbled: Adds smoky, savory notes and a slight crunch.
- 2 tablespoons olive oil: Used to coat the potatoes before baking for a crispy skin.
- 1/2 teaspoon garlic powder: Infuses gentle depth of flavor into the mixture.
- Salt and pepper to taste: Essential for seasoning.
- Chopped chives for garnish: Provides a fresh, oniony finish and a pop of color.
Must-Have Equipment
- Oven: For baking the potatoes to perfection.
- Baking sheet: To hold the potatoes while they bake.
- Large bowl: To mix the chicken, broccoli, cheese, and sour cream filling.
- Fork or potato masher: For scooping and mashing the potato insides.
- Knife: To slice the potatoes and chop chives.
- Steamer basket or microwave-safe dish: For steaming the broccoli.
- Spoon: To stuff and smooth the filling back into the potato shells.
Creamy Broccoli Cheddar Chicken Stuffed Potatoes: From Prep to Plate
Step 1: Prep and Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and dry them thoroughly. Rub each potato with olive oil, then sprinkle with salt. Place them on a baking sheet and bake for 45 to 60 minutes until the skins are crisp and a fork slides easily into the center.
Step 2: Cook the Turkey Bacon
While the potatoes bake, cook the turkey bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease, then crumble once cooled.
Step 3: Steam the Broccoli
Steam the broccoli florets just until tender but still vibrant green, about 3-4 minutes. You can do this on the stovetop with a steamer basket or in the microwave with a splash of water covered with a lid or plastic wrap.
Step 4: Prepare the Filling
Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the insides into a large bowl, leaving a thin shell to hold the filling. Add the shredded chicken, steamed broccoli, crumbled turkey bacon, shredded cheddar cheese, sour cream, garlic powder, salt, and pepper. Mash and mix everything together until creamy and well combined.
Step 5: Stuff the Potatoes
Spoon the creamy filling evenly back into the potato shells, mounding it slightly. Place the stuffed potatoes back on the baking sheet.
Step 6: Bake Again to Melt and Warm Through
Bake the stuffed potatoes for an additional 15 minutes at 400°F (200°C), or until the cheese melts and the tops are slightly golden.
Step 7: Garnish and Serve
Remove from the oven and garnish with freshly chopped chives. Serve hot and enjoy the perfect balance of creamy, cheesy, and savory flavors.
Seasonal Twists
- Fall: Add roasted butternut squash cubes or swap broccoli for sautéed kale.
- Winter: Mix in caramelized onions or roasted garlic for added depth.
- Spring: Toss in fresh peas or asparagus tips alongside the broccoli.
- Summer: Incorporate diced tomatoes or roasted red peppers for brightness.
Behind-the-Scenes Notes
- The key to perfectly fluffy stuffed potatoes is leaving a sturdy shell when scooping out the insides—thin enough to hold but thick enough to support the filling.
- Using shredded cooked chicken speeds up prep and ensures every bite is tender and flavorful.
- For a smoother filling, mash the potato insides thoroughly before adding the other ingredients.
- Don’t skip the turkey bacon; its smokiness adds a wonderful contrast to the creamy cheddar and broccoli.
Shelf Life & Storage
These stuffed potatoes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil and warm in the oven at 350°F (175°C) until heated through to maintain crisp skins and melty cheese. Avoid microwaving if possible, as it can make the potato skins soggy.
Ask the Chef
Can I make these Creamy Broccoli Cheddar Chicken Stuffed Potatoes ahead of time?
Absolutely! You can prepare the filling and scoop the potatoes a day ahead. Store them separately in the fridge, then assemble and bake just before serving for the freshest texture.
What can I substitute for turkey bacon if I want a vegetarian option?
For a vegetarian version, omit the bacon or replace it with smoked paprika and sautéed mushrooms to add a smoky, savory flavor without meat.
Is there a way to make this recipe lighter or lower in fat?
Yes! Use low-fat or Greek yogurt instead of sour cream, reduce the cheese amount slightly, and opt for baking the bacon instead of frying to drain excess fat.
Can I use different types of cheese?
Definitely. While cheddar is classic, you can experiment with mozzarella, Monterey Jack, or even a spicy pepper jack for a flavor twist. Just choose a cheese that melts well.
In Closing
Creamy Broccoli Cheddar Chicken Stuffed Potatoes are a perfect combination of comfort and nutrition that come together effortlessly. With tender chicken, crisp broccoli, smoky turkey bacon, and melted cheddar all wrapped inside a crispy baked potato, this dish satisfies cravings and nourishes the soul. Whether you’re cooking for family dinners, meal prepping for the week, or hosting friends, these stuffed potatoes are sure to become a well-loved staple. Give this recipe a try and enjoy every creamy, cheesy bite!
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Creamy Broccoli Cheddar Chicken Stuffed Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and dry them thoroughly. Rub each potato with olive oil, then sprinkle with salt. Place them on a baking sheet and bake for 45 to 60 minutes until the skins are crisp and a fork slides easily into the center.
- While the potatoes bake, cook the turkey bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease, then crumble once cooled.
- Steam the broccoli florets just until tender but still vibrant green, about 3-4 minutes. You can do this on the stovetop with a steamer basket or in the microwave with a splash of water covered with a lid or plastic wrap.
- Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the insides into a large bowl, leaving a thin shell to hold the filling.
- Add the shredded chicken, steamed broccoli, crumbled turkey bacon, shredded cheddar cheese, sour cream, garlic powder, salt, and pepper. Mash and mix everything together until creamy and well combined.
- Spoon the creamy filling evenly back into the potato shells, mounding it slightly. Place the stuffed potatoes back on the baking sheet.
- Bake the stuffed potatoes for an additional 15 minutes at 400°F (200°C), or until the cheese melts and the tops are slightly golden.
- Remove from the oven and garnish with freshly chopped chives. Serve hot and enjoy the perfect balance of creamy, cheesy, and savory flavors.
Notes
- For a vegetarian version, omit the turkey bacon or substitute with smoked paprika and sautéed mushrooms.
- Use low-fat or Greek yogurt instead of sour cream for a lighter dish.
- Prepare the filling and scoop the potatoes a day ahead to save time on serving day.
- Reheat leftovers in the oven to maintain crispy skins and melty cheese; avoid microwaving.
- Try swapping broccoli with kale, peas, or roasted vegetables for seasonal variations.
