Ingredients
- 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
Instructions
- Preheat your oven to 400°F (205°C).
- 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.
- While the potatoes bake, butterfly the chicken breast through the center into even cutlets, then season both sides thoroughly with Creole seasoning.
- 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.
- 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.
- Once slightly cooled, cut the cooked chicken breast into small bite-sized chunks and finely dice the cooked broccoli and onion.
- 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.
- 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.
- 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.
- Allow the potatoes to cool for 5 to 10 minutes so the filling sets, then serve warm.
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.
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