Broccoli Cheddar Chicken Twice-Baked Potatoes

These incredible Broccoli Cheddar Chicken Twice-Baked Potatoes take the classic, cozy flavors of broccoli cheese soup and pack them straight into a crispy, loaded potato shell. We roast russet potatoes until the skins are crisp, scoop out the centers, and mash them with tender, Creole-spiced chicken, sautéed broccoli, garlic, and rich, sharp cheddar. This all-in-one comfort-food dinner feels hearty and decadent, and it’s guaranteed to satisfy the whole family.

For more potato recipes, you can check out my Cheesy Bourbon Potatoes Au Gratin, Chicken Bacon Ranch Twice-Baked Potatoes, Healthier Red Potatoes Au Gratin, Brisket Stuffed Baked Sweet Potatoes, and Loaded Brisket Twice-Baked Potatoes.

This recipe is truly the best of both worlds. First, we butterfly and pan-sear chicken breast seasoned with bold Creole spices. Then we fold in tender chicken, broccoli florets, onions, and a creamy potato mash whipped with real butter, milk, sour cream, and nutty Parmesan. Piled high back into the crisp skins and crowned with extra-melty cheddar, every forkful delivers an irresistible contrast of crispy potato skin, velvety mashed potatoes, and savory chicken.

Ingredients you’ll need to make Broccoli Cheddar Chicken Twice-Baked Potatoes:

• Russet Potatoes: The high-starch foundation; they bake into a light, fluffy mash while the thick outer skins crisp into sturdy, edible shells.
• Cooking Oil (for Potatoes, Chicken & Veggies): Crisps the potato skins, pan-sears the chicken cutlets, and softens the vegetables.
• Chicken Breast: The lean, high-protein centerpiece, butterflied for quick, even browning without drying out.
• Onion: Sautéed with the broccoli to add sweetness.
• Baby Broccoli Florets: Tender, vitamin-rich florets that add earthy balance and vegetable texture.
• Butter: Adds rich flavor and coats the potatoes for an ultra-smooth, velvety texture.
• 2% Organic Milk: Hydrates and loosens the potato into an airy, spoonable consistency.
• Sour Cream: Adds a little tang and creamy richness that cuts through the heavy butter and cheeses.
• Minced Garlic: Adds sharp, fresh aromatics to the potato mixture.
• Grated Parmesan Cheese: Melts into the warm potatoes, adding salty, nutty umami flavor.
• Shredded Sharp Cheddar Cheese: The star cheese; melts inside the mash for bold flavor and blankets the top for a golden, bubbly cheese crust.
• Seasonings & Herbs (Sea Salt, Black Pepper, Creole Seasoning, Garlic Powder, Cilantro): The flavor engine. Creole seasoning adds a zesty kick to the seared chicken; sea salt and black pepper season the skins, veggies, and potatoes; garlic powder balances the flavors; and cilantro adds a pop of herbal brightness.

How to make Broccoli Cheddar Chicken Twice-Baked Potatoes:

Preheat the Oven: Preheat your oven to 400°F (205°C).

First Potato Bake: Poke holes all over each dried russet potato with a fork. Coat the skins evenly with 1 tbsp olive oil and ½ tsp sea salt. Place the potatoes directly on a baking sheet (paid link) and bake for 1 hour, or until a fork pierces them easily. Set aside to cool until safe to handle.

Season the Chicken: While the potatoes bake, butterfly the chicken breast through the center into even cutlets and season both sides thoroughly with the Creole seasoning.

Pan-Sear the Chicken: Heat a large skillet over medium heat and add 1 tbsp olive oil. Add the seasoned chicken cutlets and sear for 4 minutes per side until cooked through (internal temperature reaches 165°F / 74°C). Transfer the chicken to a plate and set aside.

Cook the Veggies: In a separate pot or skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion, broccoli florets, ½ tsp sea salt, and 1 tsp black pepper. Cover and cook for 10 to 15 minutes, stirring occasionally until the broccoli is fork-tender. Remove from heat.

Chop Chicken & Veggies: Once slightly cooled, cut the cooked chicken breast into small bite-sized chunks and finely dice the cooked broccoli and onion.

Hollow the Potatoes: Slice each cooked potato in half lengthwise. Using a large spoon, carefully scoop the potato flesh into a large mixing bowl, leaving a sturdy ¼-inch border around the edges and bottom of each potato.

Mix the Mash: To the large bowl with the potato, add the diced chicken, cooked broccoli and onions, softened butter, 2% milk, sour cream, minced garlic, garlic powder, 1 tsp black pepper, cilantro, grated Parmesan, and 1 cup of the shredded sharp cheddar cheese (keeping the remaining ½ cup cheddar to the side). Mash and fold all ingredients together until thoroughly combined and creamy.

Stuff, Top, and Second Bake: Generously scoop the loaded potato mixture back into each of the 6 potato skins. Top each potato evenly with the reserved ½ cup shredded cheddar cheese. Return the loaded potatoes to the baking sheet (paid link) and bake at 400°F for 15 more minutes, until the cheddar on top is completely melted and bubbly.

Rest and Serve: Allow the potatoes to cool for 5 to 10 minutes so the filling sets, then serve warm.

Tips & Tricks

• Leave a Sturdy Wall: When scooping out the potato insides, leave at least a ¼-inch rim of potato flesh attached to the skin. If you scoop down to the skin, the shells will tear and collapse under the weight of the heavy filling.
• Dice Broccoli Small: Finely chop the cooked broccoli florets before folding them into the potato mash so every bite gets an even mix of cheese, chicken, and veggies rather than large pieces of broccoli.
• Rotisserie Chicken Shortcut: If short on time, substitute 2 cups of shredded rotisserie chicken tossed with 1 teaspoon of Creole seasoning in place of searing fresh chicken breasts.
• Cheese Variations: Swap sharp cheddar for smoked cheddar, pepper jack, or Monterey Jack if you want extra smokiness or a spicy kick.
• Bacon Upgrade: Fold in ⅓ cup of crispy cooked beef bacon crumbles into the potato mixture alongside the chicken for an extra layer of savory crunch.

Make-Ahead, Storage & Reheating Tips

• To make ahead, assemble the potatoes completely through Step 9 (filled and topped with cheese), arrange them on a baking sheet (paid link), cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, bake at 400°F (205°C) for 25 to 30 minutes until heated through and the cheese is bubbling.
• Store cooled leftover potatoes in an airtight container or individually wrapped in foil in the refrigerator for up to 4 days.
• To reheat, skip the microwave, which turns crispy potato skins soft and rubbery.
  • Oven / Toaster Oven: Reheat unwrapped on a baking sheet (paid link) at 375°F (190°C) for 12 to 15 minutes until the skin re-crisps and the cheese center is piping hot.
  • Air Fryer: Place potatoes in the air fryer basket at 350°F (175°C) for 6 to 8 minutes for ultra-crispy skin and melted cheese.

Broccoli Cheddar Chicken Twice-Baked Potatoes

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Make Broccoli Cheddar Chicken Twice-Baked Potatoes! Crispy potato skins stuffed with chicken, broccoli, sour cream, and sharp cheddar.

• Total Time: 1 hour 50 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1/2x1x2x3x

• 3 large russet potatoes, cleaned and dried
• 3 tbsp olive oil, divided
• 1 tsp sea salt, divided
• 1 lb organic chicken breast, butterflied
• 2 tsp Creole seasoning
• 1/2 cup onion, diced
• 8 oz baby broccoli florets
• 2 tsp black pepper, divided
• 1 stick (1/2 cup) butter, softened
• 1/2 cup 2% organic milk
• 1/4 cup sour cream
• 1 tsp minced garlic
• 1 tsp garlic powder
• 2 tsp dried cilantro
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups shredded sharp cheddar cheese, divided

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Instructions

1. Preheat your oven to 400°F (205°C).
2. Poke holes all over each dried russet potato with a fork. Coat the skins evenly with 1 tbsp olive oil and ½ tsp sea salt. Place the potatoes directly on a baking sheet (paid link) and bake for 1 hour, or until a fork pierces them easily. Set aside to cool until safe to handle.
3. While the potatoes bake, butterfly the chicken breast through the center into even cutlets, then season both sides thoroughly with Creole seasoning.
4. Heat a large skillet over medium heat and add 1 tbsp olive oil. Add the seasoned chicken cutlets and sear for 4 minutes per side, until cooked through (internal temperature reaches 165°F/74 °C). Transfer the chicken to a plate and set aside.
5. In a separate pot or skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion, baby broccoli florets, ½ tsp sea salt, and 1 tsp black pepper. Cover and cook for 10-15 minutes, stirring occasionally, until the broccoli is fork-tender. Remove from heat.
6. Once slightly cooled, cut the cooked chicken breast into small bite-sized chunks and finely dice the cooked broccoli and onion.
7. Slice each cooked potato in half lengthwise. Using a large spoon, carefully scoop the potato flesh into a large mixing bowl, leaving a sturdy ¼-inch border around the edges and bottom of each potato.
8. To the large bowl with the potato flesh, add the diced chicken, cooked broccoli and onions, softened butter, 2% milk, sour cream, minced garlic, garlic powder, 1 tsp black pepper, cilantro, grated Parmesan, and 1 cup of the shredded sharp cheddar cheese (keeping the remaining ½ cup cheddar to the side). Mash and fold all ingredients together until thoroughly combined and creamy.
9. Generously scoop the loaded potato mixture back into each of the 6 potato skins. Top each potato evenly with the reserved ½ cup shredded cheddar cheese. Return the loaded potatoes to the baking sheet (paid link) and bake at 400°F for 15 more minutes, until the cheddar on top is completely melted and bubbly.
10. Allow the potatoes to cool for 5 to 10 minutes so the filling sets, then serve warm.

Equipment

Baking Sheet

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Notes

Leave a Sturdy Wall: When scooping out the hot potato insides, leave at least a ¼-inch rim of potato flesh attached to the skin. If you scoop down to the skin, the shells will tear and collapse under the weight of the heavy filling.

Dice Broccoli Small: Finely chop the steamed broccoli florets before folding them into the potato mash so every bite gets an even mix of cheese, chicken, and greens rather than large woody stalks.

Rotisserie Chicken Shortcut: If you’re short on time, substitute 2 cups shredded rotisserie chicken tossed with 1 teaspoon Creole seasoning in place of searing fresh chicken breasts.

Cheese Variations: Swap sharp cheddar for smoked cheddar, pepper jack, or Monterey Jack for extra smokiness or a spicy kick.

Bacon Upgrade: Fold in ⅓ cup of crispy cooked beef bacon crumbles into the potato mixture alongside the chicken for an extra layer of savory crunch.

• Author: Eric Jones
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dinner
• Method: Baked
• Cuisine: American

Nutrition

• Calories: 520
• Sugar: 3.5 g
• Sodium: 780 mg
• Fat: 31 g
• Saturated Fat: 17 g
• Trans Fat: 0.8 g
• Carbohydrates: 34 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 115 mg