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Creamy Chicken and Broccoli Stuffed Baked Potato
Ingredients
  • 4 large russet potatoes, scrubbed
  • Canola oil
  • Salt
  • Black Pepper
  • 1 ounce unsalted butter
  • 2 cloves garlic, pressed through garlic press
  • 1 ounce all-purpose flour (4 tablespoons)
  • 2 cups milk (I used 2%)
  • 1 teaspoon Italian seasoning
  • ½ cup grated parmesan cheese
  • 2 cups cooked and diced chicken breast (*see note below)
  • 1 ½ cups chopped and blanched broccoli florets
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup chopped, crispy bacon (optional)
  •  
  • (*For convenience, you can use a prepared rotisserie chicken from the market; or, if you’d like to prepare these yourself, just sprinkle two split chicken breasts, skin-on and bone-in, about 1 ¼ pounds total, with a little salt and pepper; then, roast in a 400° oven for 40 minutes; once cool enough to handle, remove skin and bones, and dice the meat.)
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