Loaded baked potatoes
Loaded chicken & Broccoli Baked Potatoes Recipe
Servings: 4
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Ingredients
• 4 jumbo baking potatoes
• 1 lb chicken breast, cubed
• 6 slices bacon
• 1 cup broccoli florets, chopped
• 1 small onion, diced
• 1 bell pepper (any color), diced
• 2 tsp minced garlic
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Italian cheese blend
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Olive oil (for rubbing potatoes)
• Optional: sour cream, chopped green onions, or parsley for garnish
Instructions
1 Bake the Potatoes
◦ Preheat oven to 400°F (200°C).
◦ Wash and dry the jumbo potatoes. Rub each with olive oil and sprinkle with a pinch of salt.
◦ Place on a baking sheet and bake for 50–60 minutes, or until fork-tender. Set aside to cool slightly.
2 Cook the Bacon
◦ While potatoes bake, cook bacon in a large skillet over medium heat until crispy (about 8–10 minutes).
◦ Remove bacon, drain on paper towels, and crumble. Set aside. Reserve 2 tbsp bacon grease in the skillet.
3 Cook the Chicken
◦ Season cubed chicken breast with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp Italian seasoning.
◦ In the skillet with bacon grease, cook chicken over medium heat until cooked through (about 6–8 minutes). Remove and set aside.
4 Sauté Vegetables
◦ In the same skillet, add onion, bell pepper, and minced garlic. Sauté over medium heat for 4–5 minutes until softened.
◦ Add broccoli and cook for another 3–4 minutes until tender. Season with 1/4 tsp salt and 1/4 tsp pepper.
5 Make the Creamy Cheese Sauce
◦ In a small saucepan, heat heavy cream over medium-low heat.
◦ Gradually stir in cheddar cheese and Italian cheese blend until melted and smooth (about 3–4 minutes).
◦ Season with remaining 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp Italian seasoning. Keep warm on low heat, stirring occasionally.
6 Assemble the Potatoes
◦ Slice each baked potato lengthwise and gently fluff the insides with a fork.
◦ Spoon a portion of the sautéed vegetables into each potato.
◦ Add cubed chicken and sprinkle with crumbled bacon.
◦ Drizzle generously with the cheesy cream sauce.
7 Serve
◦ Garnish with sour cream, chopped green onions, or parsley if desired.
◦ Serve immediately while hot.
Tips
• For extra crispy potato skins, broil the potatoes for 2–3 minutes after rubbing with oil and salt.
• Swap Italian cheese blend for mozzarella or provolone if preferred.
• For a lighter version, substitute heavy cream with half-and-half or milk (sauce may be thinner).
Enjoy your hearty, loaded baked potatoes!
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