Recipes..FAST CHEESY CHICKEN AND BROCCOLI TWICE-BAKED POTATOES yummy
INGREDIENTS
2 baking potatoes
2-3 tablespoons cream cheese (regular or low-fat is fine)
2-4 tablespoons milk (any kind)
1 small head broccoli, steamed and finely chopped
1 heaping cup shredded cheddar cheese, divided
1 heaping cup chicken, cooked and diced small (grilled or rotisserie works great here; you could also use shredded chicken)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
INSTRUCTIONS
Preheat oven to 400.
Prepare potatoes in microwave.
Meanwhile, steam the broccoli (for 5-6 minutes), and get your chicken chopped and cheese shredded.
Once the potatoes are done, slit in half lengthwise and scoop out the middle. Be sure to leave a small rim of potato in the skin so the shell stays together for stuffing. Place the scooped out potato in a medium bowl.
Add the cream cheese (start with 2 tablespoons and add the third if you need a bit more) to the potato and mash with a fork until the potato is mashed and the cream cheese is melted in and combined.
Add the milk. Start with two tablespoons and mash until it gets to be nice and creamy, like mashed potatoes, adding an extra tablespoon of milk if necessary.
Add the broccoli, chicken, 1/2 cup of the cheddar cheese, the salt and pepper. Stir until everything is well combined. Add an extra tablespoon or so of milk if the mixture seems dry.
Place the potato shells on a baking sheet lined with aluminum foil (for easy clean up) and stuff, stuff, stuff. Pile that stuffing on until you can pile no more. And then try to add an extra inch on top. It helps to shape it and push it down into the potato shells and keep it compacted together.
Sprinkle the remaining cheddar cheese evenly over the top of each potato.
Place the pan in the 400 degree oven and bake for 10-15 minutes, until the stuffing is warmed through and the cheese is melted.
Dive in and enjoy!
2 baking potatoes
2-3 tablespoons cream cheese (regular or low-fat is fine)
2-4 tablespoons milk (any kind)
1 small head broccoli, steamed and finely chopped
1 heaping cup shredded cheddar cheese, divided
1 heaping cup chicken, cooked and diced small (grilled or rotisserie works great here; you could also use shredded chicken)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
INSTRUCTIONS
Preheat oven to 400.
Prepare potatoes in microwave.
Meanwhile, steam the broccoli (for 5-6 minutes), and get your chicken chopped and cheese shredded.
Once the potatoes are done, slit in half lengthwise and scoop out the middle. Be sure to leave a small rim of potato in the skin so the shell stays together for stuffing. Place the scooped out potato in a medium bowl.
Add the cream cheese (start with 2 tablespoons and add the third if you need a bit more) to the potato and mash with a fork until the potato is mashed and the cream cheese is melted in and combined.
Add the milk. Start with two tablespoons and mash until it gets to be nice and creamy, like mashed potatoes, adding an extra tablespoon of milk if necessary.
Add the broccoli, chicken, 1/2 cup of the cheddar cheese, the salt and pepper. Stir until everything is well combined. Add an extra tablespoon or so of milk if the mixture seems dry.
Place the potato shells on a baking sheet lined with aluminum foil (for easy clean up) and stuff, stuff, stuff. Pile that stuffing on until you can pile no more. And then try to add an extra inch on top. It helps to shape it and push it down into the potato shells and keep it compacted together.
Sprinkle the remaining cheddar cheese evenly over the top of each potato.
Place the pan in the 400 degree oven and bake for 10-15 minutes, until the stuffing is warmed through and the cheese is melted.
Dive in and enjoy!
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