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Deluxe Baked Potatoes

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
  • Total Time
    Prep: 1 hour 20 min. Bake: 20 min.
  • Makes
    4 servings


  • 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


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

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