Ingredients:

  • 4 large Russet Potatoes (approx. 1.2 kg), uniform in size
  • 2 tbsp Olive Oil
  • 1 tsp Flaky Sea Salt
  • 2 cups Cooked Chicken Breast, shredded
  • 5 cups Fresh Broccoli Florets, small-diced
  • 4 tbsp Unsalted Butter, melted
  • ½ cup Whole Milk
  • ½ cup Sour Cream or Crème Fraîche
  • 1 tsp Dijon Mustard
  • ½ tsp Garlic Powder
  • ¼ tsp Black Pepper, freshly ground
  • 1 tsp Fine Salt
  • 2 cups Mature Cheddar Cheese, grated (divided)

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly. Use a fork to pierce each potato 5-6 times all over.
  2. Rub the potatoes with olive oil, ensuring they are evenly coated. Sprinkle generously with flaky sea salt. Place the potatoes directly on a wire rack set over a baking sheet.
  3. Bake for 55–70 minutes, or until the skins are very crisp and the flesh gives easily when squeezed. Remove from oven.
  4. While the potatoes are baking, steam or blanch the small broccoli florets in boiling water for 3 minutes until tender-crisp. Immediately plunge into an ice bath to stop the cooking process, then drain thoroughly. Ensure the cooked chicken is shredded.
  5. Let the potatoes cool slightly (about 5 minutes). Carefully slice each potato in half lengthwise.
  6. Using a spoon, gently scoop out the hot potato flesh into a large mixing bowl, taking care not to tear the potato skin. Leave about a ¼-inch border of potato flesh attached to the skin to maintain structural integrity. Place the empty skins back on the baking sheet.
  7. Immediately add the melted butter, milk, sour cream, Dijon, garlic powder, fine salt, and black pepper to the hot potato pulp. Use a fork or potato masher to lightly combine and mash until mostly smooth (do not overmix).
  8. Gently fold in the shredded chicken, blanched broccoli, and 1.5 cups of the grated mature Cheddar cheese until just combined. Taste the mixture and adjust seasoning as needed.
  9. Generously spoon the filling mixture back into the 8 empty potato shells, mounding the mixture high above the skin line.
  10. Sprinkle the remaining 0.5 cup of Cheddar cheese over the top of the stuffed potatoes.
  11. Return the stuffed potatoes to the 400°F (200°C) oven and bake for 12–15 minutes, until the filling is piping hot throughout and the cheese is melted. For extra color, optionally broil for the last 1–2 minutes, watching carefully to prevent burning.