Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pat them dry and rub each one with olive oil and a sprinkle of salt.
Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are soft and easily pierced with a fork. Once done, remove them from the oven and set aside to cool slightly.
Make the Chicken and Broccoli Filling:
In a medium saucepan, melt the butter over medium heat. Add the shredded chicken and steamed broccoli and sauté for a few minutes until warmed through.
Stir in the sour cream, shredded cheddar cheese, milk, and garlic powder (if using). Cook until the cheese melts and the sauce becomes creamy. Season with salt and pepper to taste.
Assemble the Stuffed Potatoes:
Once the baked potatoes are cool enough to handle, carefully cut a slit down the middle of each potato and fluff the insides with a fork.
Scoop out some of the potato flesh, leaving a small border around the edges.
Stuff each potato with the chicken and broccoli mixture, packing it in gently.
Top and Serve:
Sprinkle additional shredded cheddar cheese on top of each stuffed potato.
Return the stuffed potatoes to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onions or chives, if desired.
Serving and Storage Tips
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