Chicken Broccoli Stuffed Baked Potatoes
Ingredients:
For the Baked Potatoes:

4 large russet potatoes
Olive oil (for rubbing the potatoes)
Salt (for seasoning the potatoes)
For the Chicken and Broccoli Filling:

2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
1 ½ cups broccoli florets, steamed or cooked (you can use fresh or frozen broccoli)
1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
½ cup sour cream (or Greek yogurt for a lighter option)
1/4 cup milk (or more if needed for creaminess)
1 tablespoon butter
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
Optional Toppings:

Extra shredded cheese
Chopped green onions or chives
Crumbled bacon
Sour cream
Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry with a towel. Prick each potato a few times with a fork.
Rub the potatoes with a little olive oil and sprinkle them with salt.
Place the potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes, until the potatoes are tender when pierced with a fork.
Remove from the oven and allow them to cool slightly while you prepare the filling.
2. Prepare the Chicken and Broccoli Filling:
While the potatoes are baking, steam or cook the broccoli florets until they are tender but still bright green, about 3-4 minutes. Drain well and chop into small pieces.
In a medium skillet, melt the butter over medium heat. Add the cooked chicken, broccoli, garlic powder, onion powder, salt, and pepper. Stir to combine and heat through.
Add the sour cream and milk to the skillet, and stir until everything is evenly mixed and creamy. If you like your filling a bit creamier, you can add a bit more milk.
Stir in 1 cup of shredded cheese, allowing it to melt into the mixture. Taste and adjust seasonings as needed.
3. Prepare the Potatoes:
Once the potatoes are cool enough to handle, cut a slit down the center of each potato. Gently squeeze the sides of the potato to open it up.
Use a fork to fluff the inside of the potato, creating a little "bowl" to hold the filling.
4. Stuff the Potatoes:
Spoon the chicken and broccoli mixture generously into the center of each potato.
Top with extra shredded cheese if desired.
5. Bake the Stuffed Potatoes:
Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
Remove the potatoes from the oven and garnish with optional toppings like chopped green onions, crumbled bacon, or a dollop of sour cream.
Serve immediately and enjoy!