INGREDIENTS
4 large russet potatoes, washed and pricked with a fork
1 tablespoon olive oil
Salt and pepper, to taste
2 cups cooked chicken, shredded
2 cups broccoli florets, steamed until just tender
1/2 cup sour cream
1/2 cup milk
1 cup cheddar cheese, shredded
1/4 cup green onions, chopped
Extra cheese and green onions for garnish
INSTRUCTIONS
Preheat oven to 400°F (200°C). Rub the potatoes with olive oil and season with salt and pepper. Place on a baking sheet and bake for 1 hour or until tender.
Once the potatoes are done, let them cool slightly. Cut a slit on the top of each potato and carefully scoop out the insides, leaving a thin layer of potato in the skin to maintain its structure.
In a large bowl, mix the scooped potato, shredded chicken, steamed broccoli, sour cream, milk, cheddar cheese, and green onions. Season with salt and pepper to taste.
Spoon the mixture back into the potato skins. Top with additional cheese.
Bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Garnish with more green onions before serving.
