CHICKEN, BROCCOLI & CHEESE TWICE BAKED POTATO

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CHICKEN, BROCCOLI & CHEESE TWICE BAKED POTATO

4.6 of 5 (8)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 315.9

Total Fat: 9.5 g
Cholesterol: 68.9 mg
Sodium: 427.1 mg
Total Carbs: 32.8 g
Dietary Fiber: 6.1 g
Protein: 33.2 g

View full nutritional breakdown of CHICKEN, BROCCOLI & CHEESE TWICE BAKED POTATO calories by ingredient

Introduction

EASY AND DELICIOUS STUFFED BAKED POTATOES EASY AND DELICIOUS STUFFED BAKED POTATOES

Minutes to Prepare: 10

Minutes to Cook: 105

Number of Servings: 6

Ingredients

2 BONELESS SKINLESS CHICKEN BREASTS

1.5 CUPS SARGENTO REDUCED FAT SHREDDED CHEDDAR CHEESE

6 MEDIUM IDAHO POTATOS

1/2 TBSP OLIVE OIL

SALT TO TASTE

GARLIC POWDER TO TASTE

CAYENNE TO TASTE

Tips

WEIGHT WATCHER POINT PLUS PER SERVING
*9 POINTS*

Directions

TRIM CHICKEN BREAST OF ALL FAT. SEASON WITH SALT, GARLIC POWDER, AND CAYENNE THEN BOIL CHICKEN IN WATER FOR 1 HR AND 15 MIN.

PREHEAT OVEN TO 350 DEGREES.
CLEAN POTATOES THEN DRY WITH PAPER TOWEL. POKE WITH FORK 6-12 TIMES ALL AROUND EACH POTATO. POUR 1/2 TBSP OLIVE OIL IN A BOWL AND COAT EACH POTATO WITH OLIVE OIL USING YOUR HANDS. BAKE POTATOES FOR 1 HR AND 30 MINS.

STEAM OR BOIL BROCCOLI UNTIL TENDER. SET ASIDE.

WHEN CHICKEN IS DONE PULL APART TO MAKE SHREDDED CHICKEN. MIX BROCCOLI IN WITH CHICKEN. SCOOP CENTER OF POTATOES OUT TO MAKE A HOLE FOR STUFFING. MIXED SCOOPED POTATOES WITH CHICKEN AND BROCCOLI. NEXT PUT SMALL LAYER OF CHEESE IN POTATO THEN PUT STUFFING OVER CHEESE. TOP WITH REMAINING CHEESE AND BAKE FOR 10-15 MIN UNTIL CHEESE ON TOP IS MELTED.

Serving Size: MAKES 6 SERVINGS

Number of Servings: 6

Recipe submitted by SparkPeople user SUNNYD24.