Ingredients:
Four big russet potatoes, cleaned, and forked
1 tablespoon olive oil
Salt and pepper, to taste
2 cups cooked chicken, shredded
Two cups of steam-cooked broccoli florets, 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 the oven to 400°F (200°C).
Add salt and pepper to the potatoes after rubbing them with olive oil.
Place them on a baking sheet and bake for 1 hour or until tender.
After cooking, allow the potatoes to cool somewhat. Slit each potato on top, then gently remove the insides, leaving a thin layer of potato in the skin to preserve the structure.
Combine the scooped potato, steamed broccoli, shredded chicken, sour cream, milk, cheddar cheese, and green onions in a big bowl. Add salt and pepper to taste and season the mixture.
Spoon the mixture back into the potato skins. Top each potato with additional cheese.
Bake for a further twenty minutes, or until the cheese is bubbling and melted.
Garnish with more green onions before serving.
Note: This is a paraphrased version of the recipe. Please refer to the original recipe for precise measurements and cooking times. Enjoy your delicious Baked Potato Chicken and Broccoli!