Deluxe Baked Potatoes Recipe

4 1 1
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Deluxe Baked Potatoes Recipe

Read Reviews
4 1 1
Publisher Photo
Chicken, vegetables and cheese really liven up plain potatoes in this mouthwatering version. These splendid spuds are easy to assemble at the last minutes.—Jenny Riegsecker, Delta, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep: 1 hour 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 1 hour 20 min. Bake: 20 min.

Ingredients

  • 2 baking potatoes (about 10 ounces each)
  • Canola oil
  • 1-1/2 cups cubed cooked chicken
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SAUCE:
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup whole milk
  • 1-1/4 cups shredded cheddar cheese, divided

Directions

Scrub and pierce potatoes. Rub will oil. Bake at 400° for 60-70 minutes or until tender. Cool for 10 minutes. Cut each potato in half lengthwise. Scoop out the pulp, leaving a 1/4-in. shell; set shells aside.
In a large bowl, mash the pulp. Stir in the chicken, broccoli, mushrooms, salt and pepper. In a small saucepan, saute onion in butter until tender. Add the flour, salt and pepper; stir until blended. Gradually add milk, stirring constantly. Bring to a boil; cook for 1 minute or until thickened. Remove from the heat; stir in 1 cup cheese until melted. Add 1/3 cup sauce to potato mixture; toss to blend.
Spoon into potato shells. Place in a greased 8-in. square baking dish. Pour remaining sauce over potatoes. Bake at 400° for 15-20 minutes or until bubbly. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Deluxe Baked Potatoes in Country Chicken Cookbook 1995, p65

Nutritional Facts

1 each: 417 calories, 22g fat (13g saturated fat), 108mg cholesterol, 1074mg sodium, 26g carbohydrate (6g sugars, 4g fiber), 30g protein.

  • 2 baking potatoes (about 10 ounces each)
  • Canola oil
  • 1-1/2 cups cubed cooked chicken
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SAUCE:
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup whole milk
  • 1-1/4 cups shredded cheddar cheese, divided
  1. Scrub and pierce potatoes. Rub will oil. Bake at 400° for 60-70 minutes or until tender. Cool for 10 minutes. Cut each potato in half lengthwise. Scoop out the pulp, leaving a 1/4-in. shell; set shells aside.
  2. In a large bowl, mash the pulp. Stir in the chicken, broccoli, mushrooms, salt and pepper. In a small saucepan, saute onion in butter until tender. Add the flour, salt and pepper; stir until blended. Gradually add milk, stirring constantly. Bring to a boil; cook for 1 minute or until thickened. Remove from the heat; stir in 1 cup cheese until melted. Add 1/3 cup sauce to potato mixture; toss to blend.
  3. Spoon into potato shells. Place in a greased 8-in. square baking dish. Pour remaining sauce over potatoes. Bake at 400° for 15-20 minutes or until bubbly. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Deluxe Baked Potatoes in Country Chicken Cookbook 1995, p65

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[email protected] User ID: 1412492 39292
Reviewed Oct. 20, 2009

"This is an excellent recipe. My family loved it! Fresh broccoli and mushrooms can easily be used as well."

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