Photo: Melina Hammer; Styling: Buffy Hargett
Chicken, Broccoli, and Cheddar Potato Filling is a savory pick for Twice Baked Potatoes.
Makes 8 servings
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2 tablespoons butter
1 small onion, diced
1 (10-oz.) package frozen chopped broccoli, thawed and drained
2 cups chopped cooked chicken
1 1/2 cups (6 oz.) shredded sharp Cheddar cheese
3/4 teaspoon table salt
1/2 teaspoon freshly ground black pepper
Twice-Baked Potatoes Four Ways
Total: 20 Minutes
Melt butter in a large skillet over medium-high heat; add onion and broccoli; sauté 5 minutes or until tender. Stir together broccoli mixture, chicken, Cheddar cheese, salt, and pepper. Stir into potato pulp as directed in Twice-Baked Potatoes Four Ways.