Stuffed Baked Potatoes with Chicken, Broccoli, and Cheese

If you’re craving a comforting, hearty meal that’s packed with flavor and nutrients, these Stuffed Baked Potatoes with Chicken, Broccoli, and Cheese are exactly what you need. This all-in-one dish brings together perfectly baked potatoes, tender chicken, fresh vegetables, and melty cheese, all served in a crispy potato shell.

Perfect for dinner, meal prep, or feeding guests, this recipe is easy to follow, customizable, and incredibly satisfying. Let’s dive into one of the coziest, most flavor-packed recipes you’ll ever try.

Preparation Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Yield: 4 stuffed baked potatoes
Cuisine: Comfort Food / European Fusion

Ingredients

For the Baked Potatoes

• Large Potatoes: 4

• Vegetable Oil: As needed

• Salt: To taste

• Aluminum Foil: 4 sheets

For the Filling

• Chicken Fillet: 250 g (about ½ lb), diced

• Broccoli: 250 g (about 2 cups), chopped

• Onion: 1 medium, finely chopped

• Carrot: 1 medium, grated or finely diced

• Mushrooms: 110 g (about 1 cup), sliced

• Garlic: 3 cloves, minced

• Bay Leaves: 2

• Butter: 30 g (about 2 tablespoons)

• Vegetable Oil: As needed for frying

• Salt & Black Pepper: To taste

• Provencal Herbs: 1 teaspoon

• Eggs: 2, beaten

• Cheese (e.g. cheddar, mozzarella): 70 g (about ⅔ cup), grated

Step-by-Step Cooking Directions

Step 1: Prepare and Bake the Potatoes

Preheat your oven to 180°C (356°F).

Wash and dry the 4 large potatoes, then rub them lightly with vegetable oil and a pinch of salt.

Wrap each potato in aluminum foil and place them on a baking sheet.

Bake for 60–80 minutes, or until fully cooked through and tender when pierced with a fork.

This step gives you perfectly baked potatoes with a soft, fluffy center and a crisp outer shell.

Step 2: Cook the Broccoli

Bring a pot of water to a boil. Add 250 g of chopped broccoli and a pinch of salt.

Cook for 3 minutes, then drain and set aside. This quick blanching keeps the broccoli vibrant and slightly crisp.

You want the broccoli to retain its bright green color and pleasant texture in the final dish.

Step 3: Sauté the Aromatics

In a large skillet, heat a drizzle of vegetable oil over medium heat.

Add 1 chopped onion and sauté for 1–2 minutes until translucent.

Add the grated carrot and cook for an additional 2–3 minutes, stirring frequently.

This mixture forms the base of flavor for your savory stuffing.

Step 4: Cook the Chicken and Mushrooms

Add the 250 g diced chicken fillet to the skillet and cook for 5–7 minutes, until lightly golden and cooked through.

Add 110 g of sliced mushrooms, and cook for another 5–7 minutes until the moisture has evaporated and everything is tender.

Season with salt, black pepper, and Provencal herbs for a beautifully aromatic flavor.

Add 3 minced garlic cloves, 2 bay leaves, and 30 g of butter, letting everything simmer together for a minute before removing from heat.

Step 5: Hollow Out the Baked Potatoes

Once the baked potatoes are cool enough to handle, slice the top off each one.

Using a spoon, gently scoop out the soft potato flesh, leaving a thin shell around the edges to maintain shape.

Place the hollowed potatoes on a baking paper-lined tray. Save the scooped-out potato flesh for the filling.

This step creates the perfect edible bowl for your delicious stuffing.

Step 6: Combine the Filling

In a large bowl, combine:

• The cooked chicken and mushroom mixture

• The blanched broccoli

• The scooped-out potato flesh

• 2 beaten eggs

Mix until all ingredients are well combined. The egg acts as a binder, helping the filling stay together.

This mixture is hearty, colorful, and packed with protein, fiber, and flavor.

Step 7: Fill and Top the Potatoes

Spoon the filling mixture into each hollowed-out potato, pressing down slightly to pack them well.

Top each potato with grated cheese, about 70 g total divided between the 4 potatoes.

The cheese melts into a bubbly, golden topping that ties everything together.

Step 8: Final Bake

Place the stuffed potatoes back in the 180°C oven and bake for 20 minutes, or until the cheese is melted and the tops are lightly browned.

Let rest for a few minutes before serving.

Nutritional Information (Per Stuffed Potato – Approx. 4 servings)

• Calories: 390

• Protein: 23g

• Fat: 18g

• Carbohydrates: 32g

• Fiber: 5g

• Sugar: 3g

• Sodium: 420mg

• Vitamin C: 45% DV

• Calcium: 20% DV

• Iron: 15% DV

The Origins and Popularity of the Recipe

Stuffed potatoes are a classic across many cuisines, often evolving based on available local ingredients. This particular variation draws influence from European home cooking, where potatoes, cheese, chicken, and garden vegetables like broccoli form the backbone of countless dishes.

These hearty meals are a staple in family kitchens, school cafeterias, and increasingly as part of meal prep trends. Their appeal lies in the combination of rich flavors and wholesome ingredients, plus the fun of using the potato as both a bowl and a base.

Reasons Why You’ll Love the Recipe

• All-in-One Meal: Protein, veggies, carbs, and dairy in one dish

• Perfect for Families: Fun, flavorful, and kid-approved

• Budget-Friendly: Uses simple and affordable ingredients

• Great for Leftovers: Repurpose cooked chicken, veggies, or cheese

• Comforting and Filling: Soft, crispy, melty, and packed with flavor

• Customizable: Change up the filling based on preferences

• Meal Prep Friendly: Make ahead and reheat

• Fun Presentation: A full meal in a potato shell

• Low Waste: Uses all parts of the potato

• Impressive but Easy: Looks elegant, tastes like home

Health Benefits

This dish is more than just tasty—it’s nutritionally balanced and offers several key benefits:

• Potatoes: Rich in potassium, vitamin C, and fiber

• Chicken Breast: Lean protein source that supports muscle repair

• Broccoli: Packed with vitamins K, C, and antioxidants

• Carrots & Onion: Natural sweetness and phytonutrients

• Garlic: Anti-inflammatory and immune-boosting properties

• Eggs: Great for protein, healthy fats, and essential nutrients

• Cheese: Source of calcium and flavor

• Homemade Cooking: No additives or preservatives

By combining fresh whole foods, this recipe creates a filling dish that can be part of a balanced, healthy lifestyle.

Serving Suggestions

• As a Standalone Meal: These potatoes are filling enough to serve on their own

• With a Side Salad: Try arugula, cherry tomatoes, or lemon-dressed greens

• With Soup: A creamy tomato or chicken broth soup pairs wonderfully

• For Brunch: Serve alongside eggs or fruit for a weekend treat

• With a Yogurt Dip: A garlic yogurt sauce or sour cream adds a cooling contrast

• For Meal Prep: Refrigerate for up to 4 days and reheat in the oven

• As a Party Appetizer: Make mini versions with small potatoes

• With Pickled Veggies: Add acidity and crunch to balance the richness

• With Hot Sauce or Chili Flakes: For a spicy kick

• Drizzled with Olive Oil and Fresh Herbs: Brightens the flavors beautifully

Cooking Tips

• Choose Large, Even Potatoes: They’re easier to stuff and bake evenly

• Scoop Gently: Avoid tearing the shell for best presentation

• Pre-Boil Potatoes (Optional): Speeds up baking if you’re short on time

• Season Well: Taste the filling and adjust salt/pepper to your liking

• Use Parchment Paper: Prevents sticking and eases cleanup

• Don’t Overcook Chicken: It should be juicy, not dry

• Use Full-Fat Yogurt or Cheese for Best Texture

• Chop Ingredients Evenly: Helps everything cook consistently

• Let Rest Before Serving: The filling sets slightly for cleaner slices

• Freeze Before Final Bake: If meal prepping, stuff and freeze, then bake when ready

Variations to Try

• Vegetarian Version: Skip the chicken and add sautéed spinach or lentils

• Spicy Jalapeño Popper Style: Add jalapeños and cream cheese

• Buffalo Chicken Potatoes: Mix chicken with buffalo sauce and blue cheese

• Loaded Baked Potato Style: Add bacon, chives, and sour cream

• Mediterranean Version: Add olives, feta, and sun-dried tomatoes

• Tex-Mex Inspired: Use taco seasoning and cheddar with black beans

• Vegan Version: Use plant-based cheese and omit eggs

• Mushroom and Thyme: For a more earthy, herby filling

• Tuna Melt Potatoes: Mix tuna, cheese, and green onion

• Mini Party Potatoes: Use baby potatoes with a spoonful of filling each

Conclusion

These Stuffed Baked Potatoes with Chicken, Broccoli, and Cheese are the definition of cozy home cooking—simple ingredients, bold flavor, and beautiful presentation. Whether you’re cooking for your family, hosting guests, or meal prepping for the week, this dish fits every need.

With a crispy shell, creamy center, and cheesy topping, they hit every note of comfort food while still being wholesome and full of vegetables. Try this recipe once, and it’ll be on your regular rotation for years to come.

FAQ

1. Can I make this dish ahead of time?
Yes! Prepare and stuff the potatoes, then bake when ready to serve.

2. How do I store leftovers?
Store in the fridge in an airtight container for up to 4 days.

3. Can I freeze stuffed potatoes?
Yes, freeze before or after baking. Wrap individually and reheat in the oven.

4. What’s the best cheese to use?
Cheddar, mozzarella, or gouda all melt well and add flavor.

5. Can I make it without eggs?
You can omit the eggs, but the filling may not bind as firmly.

6. What other veggies can I add?
Peas, corn, bell pepper, spinach, or kale are great additions.

7. Can I microwave the potatoes instead of baking?
Yes, pierce and microwave for 8–10 minutes, then finish in the oven.

8. Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as all ingredients are checked.

9. Can I use leftover roasted chicken?
Absolutely! Shredded roast chicken works perfectly.

10. What’s a good dip for serving?
Garlic yogurt sauce, sour cream, or ranch dressing are excellent options.