Name: Loaded Baked Potatoes with Broccoli and Cheddar
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 1 cup Broccoli florets; 3 oz Chicken breast; 1 oz Sharp cheddar cheese; 0.5 cup Plain Greek yogurt; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh chives

Nutrition

Per serving

513 calories

Protein: 56g; 39% of calories
Carbs: 50g; 34% of calories
Fat: 17g; 27% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 55 min

Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and sea salt.
Place the potato directly on the oven rack and bake 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 5 minutes until vibrant green.
Dice the chicken breast into bite-sized pieces and warm them in a small skillet over medium heat until heated through.
Remove the potato from the oven and slice it lengthwise, then gently fluff the interior with a fork.
Stuff the potato with the warmed chicken and steamed broccoli, then sprinkle the shredded cheddar cheese over the top.
Return the potato to the oven for 2 to 3 minutes until the cheese is melted and bubbling.
Top with a generous dollop of Greek yogurt, black pepper, and freshly chopped chives before serving.

Nutrition

Ingredients

Instructions

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