Directions
- 1Wash and oil russet potatoes, wrap individually in aluminum foil, and bake at 400 degrees F for about an hour.
- 2Once potatoes are soft, remove foil, cut in half, scoop out the inside, and place in a bowl.
- 3Mix the scooped potatoes with melted butter, garlic paste, parsley, onion powder, garlic salt, cooked broccoli, sharp cheddar cheese, pepper, and sour cream.
- 4Scoop the mixture back into the potato skins.
- 5In a pan, melt butter, garlic paste, and parsley.
- 6Add heavy cream and cook for 5 minutes until thickened.
- 7Season with pepper, onion powder, and Lawry's seasoning salt.
- 8Stir in Colby Jack cheese until the sauce is thick.
- 9Cube chicken breasts and season with EVOO, parsley, onion powder, garlic powder, and adobo. Cook in a greased pan until done.
- 10Add a thin layer of sauce to the potatoes, top with chicken, add more sauce, and finish with extra cheese.
- 11Bake at 350 until cheese is melted.
Ingredients
- 4 russet potatoes
- 1 tbsp vegetable oil
- 4 aluminum foil
- 1 stick unsalted butter
- 1 tbsp garlic paste
- 1 tbsp 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 tbsp butter
- 1 cup heavy cream
- 1 tsp lawry's seasoning salt
- 1 cup colby jack cheese
- 1 lb cubed chicken
- 1 tbsp EVOO
- 1 tsp garlic powder
- 1 tsp adobo
Equipment
ovenaluminum foilmixing bowlfrying panspatulagrater
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