Chicken & Broccoli Cheddar Stuffed Potatoes!

Chicken & Broccoli Cheddar Stuffed Potatoes

Some dinners just feel like a warm hug, and these Chicken & Broccoli Cheddar Stuffed Potatoes are exactly that! Imagine fluffy baked potatoes filled with tender chicken, bright green broccoli, and creamy melted cheddar cheese. Every bite is hearty, comforting, and packed with delicious flavor.

This is the kind of meal that works beautifully on a busy weeknight when you want something filling without making several separate dishes. It’s also a wonderful way to use leftover cooked chicken and turn a few simple ingredients into a family-friendly dinner.

Why You’ll Love This Recipe

A complete meal: Potatoes, chicken, broccoli, and cheese in one satisfying dish.

Easy to customize: Use rotisserie chicken or leftover roasted chicken.

Comfort food favorite: Creamy, cheesy filling with fluffy baked potatoes.

Great for meal prep: Prepare the filling ahead of time for an easier dinner.

Ingredients

For the Potatoes

4 medium-to-large russet potatoes

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

For the Chicken & Broccoli Filling

2 cups cooked chicken breast, shredded or diced

2 cups broccoli florets, chopped

1 cup shredded sharp cheddar cheese

¼ cup sour cream

2 tablespoons milk, plus more if needed

1 tablespoon butter

2 garlic cloves, minced

¼ teaspoon paprika

Salt and black pepper, to taste

Optional Toppings

Extra shredded cheddar

Sliced green onions

A pinch of paprika

Fresh chopped parsley

Instructions

Step 1: Bake the Potatoes

Preheat the oven to 400°F (200°C). Scrub the potatoes, dry them well, and prick each one several times with a fork. Rub with olive oil and sprinkle with salt and pepper.

Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50–65 minutes, depending on their size, until the skins are crisp and the centers are fork-tender.

Step 2: Cook the Broccoli

While the potatoes bake, steam or boil the broccoli for 3–5 minutes until bright green and just tender. Drain well and chop into small pieces.

Step 3: Prepare the Filling

Melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

Add the cooked chicken, broccoli, paprika, salt, and black pepper. Stir gently until warmed through.

Step 4: Scoop Out the Potatoes

Let the baked potatoes cool slightly. Slice each potato lengthwise and carefully scoop most of the inside into a bowl, leaving enough potato around the skin to keep it sturdy.

Mash the potato flesh with sour cream and milk until creamy. Fold in the chicken and broccoli mixture, then stir in about half of the cheddar cheese.

Step 5: Stuff and Add Cheese

Spoon the filling back into the potato skins, piling it generously. Sprinkle the remaining cheddar over the top.

Step 6: Bake Until Golden

Return the stuffed potatoes to the oven for 10–15 minutes, until the filling is hot and the cheese is melted. For a golden top, broil for 1–2 minutes, watching carefully.

Serve warm with green onions or parsley if desired.

Helpful Tips

Choose russet potatoes: Their thick skins hold the filling well, and their centers become wonderfully fluffy.

Dry the broccoli thoroughly: Excess water can make the filling soggy.

Use freshly shredded cheese: It often melts more smoothly than pre-shredded cheese.

Save time: Rotisserie chicken makes this recipe especially easy.

Make them extra creamy: Add another spoonful of sour cream or a splash of milk if the filling seems dry.

Easy Variations

Bacon cheddar: Add 2–3 tablespoons of cooked, crumbled bacon.

Spicy version: Add a pinch of cayenne or a few sliced jalapeños.

Lighter option: Use plain Greek yogurt instead of sour cream and reduced-fat cheddar.

Garlic herb: Add Italian seasoning or fresh chives to the filling.

Sweet potato version: Use baked sweet potatoes for a slightly sweeter flavor.

What to Serve With Them

These stuffed potatoes are filling enough to serve on their own. For a balanced dinner, pair them with a crisp garden salad, roasted carrots, steamed green beans, or a simple cucumber and tomato salad.

Make-Ahead and Storage

Make ahead: Bake the potatoes and prepare the filling up to one day in advance. Store them separately in airtight containers in the refrigerator, then assemble and bake before serving.

Refrigerate: Store leftover stuffed potatoes in an airtight container for up to 3–4 days.

Reheat: Warm in a 350°F (175°C) oven for 15–25 minutes, depending on size, or microwave in short intervals until heated through. Reheat leftovers to 165°F (74°C).

Freeze: You can freeze fully assembled stuffed potatoes, although the texture of the potato may soften slightly. Wrap individually and freeze for up to 2 months for best quality. Thaw in the refrigerator before reheating.

Recipe Details

Prep time: 15 minutes

Cook time: 65–80 minutes

Total time: About 1 hour 20 minutes

Servings: 4

Difficulty: Easy

Approximate Nutrition Per Serving

Calories: 480

Protein: 35 g

Carbohydrates: 48 g

Fat: 17 g

Fiber: 6 g

Sugar: 4 g

Nutrition is estimated and will vary depending on potato size, cheese, and other ingredients.

Frequently Asked Questions

1. Can I use leftover chicken?
Absolutely! Shredded rotisserie chicken or leftover baked chicken works perfectly. Make sure it is safely stored and heat the filling thoroughly.

2. Can I make these stuffed potatoes in an air fryer?
Yes. Air-fry the oiled potatoes at 390°F (200°C) for approximately 35–50 minutes, turning halfway through, until tender. Stuff them and air-fry for another 5–8 minutes at 350°F (175°C) until the filling is hot and the cheese melts. Timing depends on potato size and your air fryer.

3. Can I prepare these without sour cream?
Yes. Plain Greek yogurt or a little cream cheese can provide a creamy texture. You can also use extra milk and butter.

4. How can I tell when the potatoes are ready?
A fork or thin knife should slide easily into the center. The skin should feel crisp, and the inside should be soft enough to scoop and mash.