Name: Loaded Baked Potatoes with Broccoli and Cheddar
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 4 oz Cooked chicken breast; 1 cup Broccoli florets; 1 oz Shredded sharp cheddar cheese; 2 tbsp Plain Greek yogurt; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Green onions

Nutrition

Per serving

547 calories

Protein: 52g; 37% of calories
Carbs: 44g; 32% of calories
Fat: 19g; 31% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 50 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Scrub the potato thoroughly, prick several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato on the baking sheet and roast for 45 to 50 minutes until the skin is crisp and the center is tender.
While the potato bakes, steam the broccoli florets in a steamer basket over boiling water for 3 to 4 minutes until bright green.
Warm the shredded chicken in a small skillet over medium heat with the black pepper and a tablespoon of water to keep it moist.
Slice the baked potato open lengthwise and gently fluff the interior with a fork.
Layer the warm shredded chicken and steamed broccoli into the potato, then top with the shredded cheddar cheese.
Return the stuffed potato to the oven for 2 minutes until the cheese is bubbly and melted.
Garnish with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.

Nutrition

Ingredients

Instructions

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