Ingredients:
- 4 large Russet potatoes (approx. 1120 g)
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1 lb boneless, skinless chicken breast, diced into ½-inch cubes
- 3 cups fresh broccoli florets, cut small
- 3 tbsp unsalted butter
- ½ tsp garlic powder
- ½ tsp black pepper
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- ½ tsp smoked paprika
- ¼ tsp ground nutmeg
Instructions:
- Preheat the oven to 400°F (200°C).
- Scrub the 4 large Russet potatoes clean and prick them several times with a fork to allow steam to escape.
- Rub the potato skins with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt.
- Place potatoes directly on the oven rack or a baking sheet and bake for 45–60 minutes until the skin is crisp and a knife slides into the center with zero resistance.
- Heat 1 tbsp olive oil in a pan over medium-high heat.
- Add 1 lb diced chicken, seasoning with ½ tsp garlic powder and ½ tsp black pepper; sauté until the meat is no longer pink and reaches a safe internal temperature of 165°F (74°C).
- Add 3 cups broccoli florets and a splash of water to the pan; cover with a lid for 3 minutes to steam-fry. Remove from heat and transfer the mixture to a mixing bowl.
- Melt 3 tbsp unsalted butter in a saucepan. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until the mixture smells nutty but does not brown.
- Slowly pour in 2 cups warmed whole milk, whisking constantly to avoid lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
- Remove the sauce from heat and stir in 2 cups shredded sharp cheddar cheese, ½ tsp smoked paprika, and ¼ tsp ground nutmeg until smooth.
- Fold the sautéed chicken and broccoli into the cheese sauce to create the filling.
- Slice the baked potatoes down the center and fluff the insides with a fork.
- Spoon the creamy chicken and broccoli mixture generously into each potato.
- Return the stuffed potatoes to the oven for 5–10 minutes until the cheese is bubbling and the edges are golden-brown.