Twice Baked Broccoli Cheddar and Chicken Potatoes

TWICE Baked Potatoes + Broccoli + Cheddar + Chicken = Say Less

Potatoes are an excellent source of complex carbs that keep energy levels stable. A lot of people assume sweet potatoes are healthier than white potatoes, BOTH are nutritious and offer key benefits for health and performance. This is such a savory dinner option. You can double the recipe to have leftovers during the week (trust me, just go ahead and double the recipe).

Prep time: 15 min

Cook time: 1 hour and 15 min

Total time: 1 hour and 30 min

Ingredients:

2 large russet potatoes

2 tablespoons olive oil

1 cup shredded chicken breast

2 cups broccoli florets

1/2 cup shredded cheddar cheese

1/2 cup milk of your preference (more if needed)

1/3 cup plain Greek yogurt (more if needed)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and black pepper to taste

Directions:

1. Preheat oven to 450° F. and line a baking sheet with foil.

2. Wash the potatoes, pat them dry and then pierce holes in them with a fork. Rub the potatoes with a little olive oil and sprinkle with salt. Place them on the prepared baking sheet. Bake for about 45 minutes, flipping them halfway through, then remove the pan from the oven.

3. After 45 min, take the potatoes out of the oven and push the potatoes to one side of the baking sheet. Add the broccoli to the other side. Drizzle the broccoli with olive oil, salt, and pepper. Toss until coated and then spread out into a single layer. Put the sheet pan back in the oven and roast for another 15 minutes or until the broccoli is tender and crisp on the edges.

   Note: If the potatoes still are tender, remove the broccoli from the baking sheet and set aside and continue to roast the potatoes.

4. Once the potatoes are baked, cut them in half lengthwise and scoop out the inside leaving a 1/4 inch border all the way around. Place everything you scooped out of the potato into a large bowl along with the milk, greek yogurt, spices, salt, and pepper. Use a potato masher to mash the filling adding more milk, yogurt, salt, and pepper as needed.

   Note: if the mixture is too dry add a bit more milk, and or yogurt to reach your desired consistency.

5. Fold in the shredded chicken, 1/4 cup of cheese, and the chopped roasted broccoli. Taste for seasoning.

6. Put the filling back into the potato skins and bake them in the oven for another 10 minutes or until the cheese is melted and the filling is heated through.