Directions
- 1Prepare the potatoes: Wash russet potatoes, cover with vegetable oil, wrap tightly in aluminum foil, bake at 400 degrees F for about an hour, until soft.
- 2Scoop out the insides of the cooked potatoes and place them in a bowl.
- 3In a mixing bowl, combine the mashed potatoes with melted unsalted butter, garlic paste, parsley, onion powder, garlic salt, cooked broccoli, grated sharp cheddar cheese, pepper and sour cream. Mix well.
- 4Scoop the potato mixture back into the potato skins.
- 5Prepare the sauce: Melt butter in a pan, then add garlic paste and parsley. Add heavy cream and cook for 5 minutes until thickened. Season with pepper, onion powder, and Lawry's seasoning salt.
- 6Add Colby Jack cheese to the sauce and stir until thick.
- 7Prepare the chicken: Cube chicken breasts or tenderloin, add EVOO and seasonings (parsley, onion powder, garlic powder, and adobo). Cook in a greased pan until done.
- 8Add a thin layer of sauce to the stuffed potatoes, top with the cooked chicken, add another layer of sauce, and finally, sprinkle with more cheese.
- 9Bake at 350 until the cheese is melted.
Ingredients
- 4 russet potatoes
- 1 tbsp vegetable oil
- 1 stick unsalted butter
- 2 tbsp garlic paste
- 1 tsp parsley
- 1 tsp onion powder
- 1 tsp garlic salt
- 1 cup cooked broccoli
- 0.5 cup sharp cheddar cheese
- 1 tsp pepper
- 2 tbsp sour cream
- 1 cup heavy cream
- 1 cup colby jack cheese
- 1 tsp lawrys seasoning salt
- 1 tbsp EVOO
- 1 lb cubed chicken
- 1 tsp adobo
Equipment
ovenaluminum foilmixing bowlpanspatulagrater
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