Ingredients
Scale
- 4 large russet potatoes, washed and pricked with a fork
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed until just tender
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup cheddar cheese, shredded
- 1/4 cup green onions, chopped
- Extra cheese and green onions for garnish
Instructions
- Preparation: Start by preheating your oven to 400°F (200°C). Take your washed and pricked russet potatoes, rub them with olive oil, and season them with salt and pepper. This not only flavors the potatoes but also helps their skins get that perfect crispy texture.
- Bake: Place the potatoes on a baking sheet and bake for about an hour or until they are tender and ready to be filled with goodness.
- Scoop and Mix: Once slightly cooled, cut a slit on the top of each potato. Carefully scoop out the insides, leaving a thin layer to maintain its structure. In a large bowl, mix the potato insides with shredded chicken, steamed broccoli, sour cream, milk, shredded cheddar cheese, and chopped green onions. Add salt and pepper to taste, ensuring every bite is as flavorful as the next.
- Fill and Bake Again: Spoon this hearty mixture back into the potato skins, top with additional cheese, and bake for another 20 minutes. You’re looking for that cheese to be beautifully melted and bubbly.
- Garnish and Serve: Finish off by garnishing with more green onions. This not only adds a pop of color but also introduces a fresh, sharp contrast to the creamy, rich filling.