Chicken Broccoli & Cheese Twice Baked Potatoes
Ingredients
The Potatoes
The Filling
-
1
lb
Organic Chicken Breast
-
¼
cup
Sour Cream
-
½
cup
2% Organic Milk
-
1
stick
Butter
-
2
tsp
Cilantro
-
1
tsp
Minced Garlic
-
1½
cup
Shredded Sharp Cheddar Cheese
-
¼
cup
Grated Parmesan Cheese
-
2
tsp
Creole Seasoning
-
½
cup
Onion
-
8
oz
Baby Broccoli Florets
-
1
tsp
Garlic Powder
-
2
tsp
Black Pepper
-
1
tsp
Sea Salt
Instructions
- Preheat the oven to 400°F.
- Poke holes in the potatoes, coat with olive oil and sea salt, and bake for 1 hour.
- Butterfly cut the chicken breast, season with Creole seasoning, and cook in a pan for 4 minutes on each side.
- In another pot, heat oil and cook onions, broccoli, salt, and pepper for 10 to 15 minutes.
- Chop the cooked chicken and dice the broccoli and onion.
- Cut the baked potatoes lengthwise, scoop out the insides, and mix with the remaining ingredients (except for some cheddar).
- Scoop the mixture back into the potato skins, top with remaining cheddar, and bake for another 15 minutes.
- Allow to cool before serving.
Nutrition Facts (estimated)
Servings
4
Calories
621
Total fat
39.1g
Total carbohydrates
20g
Total protein
39.1g
Sodium
0mg
Cholesterol
0mg
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