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Preheat the Oven: Preheat your oven to 375°F (190°C). Ensuring the oven is ready when you begin will help everything bake evenly.
Grease the Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking and make clean-up easier.
Step 2: Bake the Potatoes
Bake the Potatoes: Place the washed and scrubbed potatoes directly on the oven rack. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork. The time may vary based on the size of the potatoes, so check them after about 45 minutes. Once they’re done, remove the potatoes from the oven and let them cool slightly before handling.
Step 3: Prepare the Cheese Sauce
Melt the Butter: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter.
Cook the Garlic: Add the minced garlic to the melted butter and sauté for about 1 minute until it becomes fragrant. Be careful not to let the garlic brown, as it can become bitter.
Make the Roux: Stir in 2 tablespoons of all-purpose flour into the butter and garlic mixture. Cook for about 1 minute, stirring continuously, to form a roux that will thicken the sauce.
Add the Milk: Gradually whisk in 1/2 cup of milk, ensuring you stir constantly to prevent lumps from forming. Continue whisking until the mixture thickens and becomes smooth.
Add Cheese and Sour Cream: Once the sauce has thickened, remove the saucepan from the heat. Stir in 1 cup of shredded cheddar cheese and 1 cup of sour cream until the cheese is fully melted and the sauce is creamy. Season with salt and pepper to taste.
Step 4: Assemble the Casserole
Prepare the Potato Shells: Once the baked potatoes have cooled slightly, cut them in half lengthwise. Using a spoon, carefully scoop out the flesh of the potatoes, leaving a thin layer attached to the skins to maintain the shape. Set the potato shells aside in your greased baking dish.
Mix the Filling: Dice the scooped-out potato flesh and place it in a large mixing bowl. Add the cooked chicken, blanched broccoli florets, and the prepared cheese sauce to the bowl. Gently toss all the ingredients together until everything is well coated with the sauce.
Step 5: Fill the Potato Shells
Fill the Shells: Spoon the chicken, broccoli, and potato mixture back into the hollowed-out potato shells. Divide the mixture evenly between the potato halves, ensuring each shell is generously filled.
Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the filled potatoes to create a cheesy, golden crust as it bakes.
Step 6: Bake the Casserole
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and slightly golden. The filling should be heated through, and the potatoes should be hot and ready to eat.
Cool and Garnish: Once baked, remove the casserole from the oven and allow it to cool for a few minutes before serving. For a finishing touch, garnish the stuffed potatoes with chopped fresh chives or green onions for a pop of color and extra flavor.
Storage Options:
Room Temperature:
You can leave the casserole at room temperature for up to 2 hours before refrigerating or freezing the leftovers.
Refrigerator:
Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through, or you can microwave them in 30-second intervals until warmed.
Freezer:
To freeze the casserole, let the stuffed potatoes cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to serve, thaw the potatoes in the refrigerator overnight and reheat in the oven at 350°F (175°C) for 20-25 minutes until heated through.
Tips for Best Results:
Blanch the Broccoli: Blanching the broccoli florets before mixing them into the casserole helps retain their vibrant green color and crisp-tender texture.
Choose the Right Potatoes: Russet potatoes are ideal for this recipe because of their size and ability to hold their shape after baking.
Make it Ahead: You can prepare the casserole ahead of time and store it in the refrigerator for up to 1 day before baking. This makes it a great option for meal prep or entertaining.
Get Creative with Toppings: Add a sprinkle of bacon bits, extra cheese, or even a dollop of sour cream before serving for extra indulgence.
Enjoy this Loaded Chicken and Broccoli Stuffed Potatoes Casserole as a comforting, wholesome dish that brings together the best of baked potatoes and casserole comfort in one satisfying meal!
