Twice-baked potatoes stuffed with roasted vegetables and leftover rotisserie chicken
I came down with the flu last weekend. It was our first wedding anniversary, and I was planning on writing a post about the special wines and champagne we drank and how we recreated the bed picnic we had in Paris over our honeymoon. But in an unfortunate turn of events, I've spent most of this week in bed trying to recover from a sickness I hadn't experienced in nearly ten years. My appetite has been finicky - I'm still quite hungry at times but only certain foods sound good. There's been a lot of soups, and rice, and a store-bought rotisserie chicken we've been snacking on all week. These stuffed potatoes were the first real meal I felt energetic enough to make, and I made extras so that I could have them again the next day. The baked potatoes are hollowed out and mashed with roasted broccoli and onions and leftover rotisserie chicken before being spooned back into their shells and baked again with a little cheese on top. They're soft and comforting and appealed to my (thankfully) healthy husband as much as they did to me.
- Chicken and Broccoli Fried Rice
- Turkey Noodle Soup
- Fauxtisserie Chicken and Roasted Potatoes
Chicken & Broccoli Stuffed Potatoes:
- Preheat the oven to 400F.
- Scrub and dry 3-4 russet potatoes and place directly into the oven.
- Cook for 50-60 minutes, or until a fork slides easily into the center of the potatoes.
- Meanwhile, cut 1 head of broccoli into small florets and thinly slice one onion.
- Toss the vegetables on a sheet pan with 1/2 tbsp. olive oil and a pinch of salt and pepper.
- Add the vegetables to the oven during the last 15 minutes of cooking the potatoes.
- Remove the sheet pan and the potatoes from the oven and let cool slightly.*
- Slice the tops off of each potato and scoop the flesh into a large bowl, leaving the skins intact.
- Mash the potatoes with 1/3 c. milk and 1 tbsp. butter and salt and pepper to taste. Add more milk if necessary.
- Chop the broccoli and onions into small pieces and fold into the potatoes, along with 3/4 c. of cooked and shredded chicken.
- Spoon the potato mixture back into the potato skins and top each with 1-2 tbsp. of grated Monterey Jack cheese.
- Place the stuffed potatoes on a baking skeet and cook in the oven for another 15 minutes, or until the cheese has melted.
*This is a great make ahead meal. You can bake the vegetables and potatoes a few days ahead and keep in the fridge.