I often end up with a bag of potatoes that start to sprout before I use them all. They’re inexpensive, but it still feels wasteful to throw food away. These Chicken and Broccoli Stuffed Twice Baked Potatoes were my solution for using up those spuds — and they turned out fantastic.
I used shredded rotisserie chicken to keep the recipe quick and simple. The basil-parmesan sauce is rich and bright, and the broccoli adds a fresh pop of green and texture.
A bonus: my picky kids actually ate these. My son devoured his serving and even complimented the dinner — a real win in this house.
The recipe takes a bit longer because the potatoes are baked twice, but it’s worth the effort. If you prefer, you can start the potatoes in the morning in a slow cooker and finish the dish when you get home. The result is comforting, satisfying, and great for family meals.
The basil-parmesan sauce ties everything together — creamy, herby, and slightly tangy from lemon. These make excellent weeknight dinner potatoes or a hearty side for a larger meal.
Below is the full recipe, including ingredients and step-by-step instructions to make these twice baked potatoes at home. They serve about six and store well for leftovers.
Chicken and Broccoli Stuffed Twice Baked Potatotes
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Ingredients
For the Potatoes:
- 6 small potatoes
- 1 Tbsp olive oil
- 2 tsp kosher salt
For the Sauce:
- 1 Tbsp extra virgin olive oil
- ½ onion, diced
- 2 to 3 cloves garlic, minced
- ½ cup half & half
- ½ cup chicken broth
- 2 Tbsp fresh chopped basil
- ½ cup shredded parmesan
- 1 Tbsp lemon juice
- salt and pepper, to taste
Extra Fillings:
- 1 cup broccoli florets
- 1 Tbsp water (for steaming)
- 1 ½ cup shredded rotisserie chicken
Instructions
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Preheat the oven to 400°F (200°C). Scrub the potatoes and pierce them several times with a fork. Rub each potato with olive oil and sprinkle with kosher salt. Wrap individually in foil, place on a baking sheet, and bake for about 1 hour, or until tender when pierced. (Alternatively, cook the potatoes in a slow cooker all day.)
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While the potatoes bake, heat 1 tablespoon extra virgin olive oil in a saucepan over medium heat. Add the diced onion and sauté until translucent, about 3 minutes, then stir in the minced garlic and cook briefly.
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Pour in the half & half and chicken broth, then add the shredded rotisserie chicken. Simmer for about 10 minutes to allow flavors to meld. Stir in the chopped basil, ¼ cup of the parmesan, and 1 tablespoon lemon juice. Season with salt and pepper to taste.
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Steam the broccoli: place florets in a microwave-safe bowl with 1 tablespoon of water, cover, and microwave for about 2 minutes until bright and tender. Drain any excess water.
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When the potatoes are done, remove them from the oven and unwrap. Slice each potato lengthwise and scoop the centers into a bowl, leaving the skins on the baking sheet. Mash the potato flesh with a fork until smooth.
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Mix the sauce and steamed broccoli into the mashed potatoes, then spoon the mixture back into the potato skins. Sprinkle the tops with the remaining ¼ cup parmesan. Return to the oven and bake 10 minutes at 400°F, then broil for a couple of minutes if you want the cheese browned. Serve immediately.
Notes
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