Chicken & Broccoli stuffed potatoes

Chicken & Broccoli stuffed potatoes

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 393.4
  • Total Fat: 16.3 g
  • Cholesterol: 86.6 mg
  • Sodium: 181.0 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 28.2 g

View full nutritional breakdown of Chicken & Broccoli stuffed potatoes calories by ingredient


Introduction

Real comfort food for days when you just can't look at another salad. Real comfort food for days when you just can't look at another salad.
Number of Servings: 1

Ingredients

    1 small potato
    2 T. onion, chopped
    1/4 c. broccoli, chopped
    1 small clove garlic, chopped
    1 t. butter
    60 g. cooked chicken breast, chopped
    3 T. sour cream
    salt & pepper

Directions

Bake potato in microwave until done. Saute, onion, broccoli and garlic in butter until almost tender. Add chopped chicken continue sauteing until just warm. When potato is done cut it in half and scoop out the insides. Mash the potato with the sour cream and add salt & pepper. Add the veggie/chicken mixture to the mashed potatoes and then scoop back into the skins. Put 1 T of grated cheese on each potato half and bake in a 400 degree oven for 10 to 15 minutes - just until warmed through. This makes one serving - enjoy with salad, if you must.

Number of Servings: 1

Recipe submitted by SparkPeople user TSMOTIVATION.

Member Ratings For This Recipe


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    Good
    Tasty recipe. - 9/12/19


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    Incredible!
    Good one, had all these items to use up and it made a new meal from left overs that was better then the first. - 6/8/19


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    I dont see the cheese, mentioned in the directions, included in the ingredient list which makes the nutritional info inaccurate...please update! - 5/31/17


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    Incredible!
    I added just a little ranch, left out the garlic, & used gold potatoes. The comment around the table was amazement that the food was so good. Gotta make this a regular at dinner!!! - 8/18/10


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    Incredible!
    This was a great base for what we made! I did use olive oil instead of butter. We used all your ingredients and added a ton more veggies. I added green peppers, asparagus (which surprisingly my one son LOVED), and mushrooms. I may have added a little extra chicken in. - 2/26/10