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5
from 1 vote
Stuffed Baked Potatoes
Stuffed Baked Potatoes are a complete meal in a cute little package, and they are super easy to prepare. They are loaded with chicken, cheese, bacon and Greek yogurt!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
chicken stuffed potatoes, loaded baked potatoes
Servings:
6
Servings
Calories:
432
kcal
Author:
Lisa Johnson
Ingredients
6
extra large
russet potatoes
olive oil
sea salt
6
Tablespoons
unsalted butter
sliced
½
cup
Greek yogurt
or sour cream
sea salt and ground pepper
to taste
1
cup
steamed broccoli
1
cup
cooked chicken
chopped or shredded
1 ½
cups
grated sharp cheddar cheese
separated
5
slices
cooked
chopped bacon
Instructions
Preheat oven to 400 degrees.
Clean and dry potatoes. Poke each potato 3 times with a fork to vent. Rub with olive oil and sprinkle with sea salt.
Place on a baking sheet and bake for 45 minutes to 1 hour, until potatoes are fork tender.
Cut a slit in the top of each potato. Scoop out most of the flesh and place in a large bowl.
Add butter slices and yogurt to the potatoes. Stir to combine and allow to thoroughly melt, salt and pepper to taste.
Stir in 1 cup of cheese.
Place mixture back into the potato shells.
Top with broccoli and chicken, pressing down if necessary.
Sprinkle with remaining cheese and bacon chunks.
Return to oven and bake until cheese is melted and bubbly, about 10 minutes.
Garnish with green onions or parsley if desired and serve.
Notes
I used leftover chicken thighs, but rotisserie chicken would be perfect as well.
Nutrition
Calories:
432
kcal
|
Carbohydrates:
40
g
|
Protein:
18
g
|
Fat:
23
g
|
Saturated Fat:
14
g
|
Cholesterol:
78
mg
|
Sodium:
468
mg
|
Potassium:
1053
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
727
IU
|
Vitamin C:
31
mg
|
Calcium:
260
mg
|
Iron:
2
mg