Baked potatoes play the leading role in this easy recipe. Homemade cheddar sauce is made in minutes and then used as a sauce to top off crispy skinned stuffed potatoes. Cheddar Broccoli and Chicken Stuffed Baked Potatoes are a great way to mix up your usual “meat and potatoes” dinner.

Skinny Cheddar Broccoli and Chicken Stuffed Baked Potatoes | The Suburban Soapbox #bakedpotato #quickdinnerrecipe

I’m the queen of the fast food take out window. If you know me in real life….you also know my love for fast food french fries, cheeseburgers, chicken nuggets and milkshakes. I’m totally aware of what it does to the body but when you’re hungry, you’re hungry. And when you’re really hungry….you’re stomach dictates what’s on the menu. There’s not turning back and it’s almost like the car drives itself to the nearest drive-thru window. I know what’s going on but I don’t care. I just want what I want and I want it immediately.

Skinny Cheddar Broccoli and Chicken Stuffed Baked Potatoes | The Suburban Soapbox #bakedpotato #quickdinnerrecipe

Thankfully, some of the fast food restaurants offer some semi-healthy choices and my brain takes over, does the quick calculation of future caloric damage and I DO make place a semi-healthy order. Like a loaded baked potato with broccoli and cheese. And a teeny, tiny side salad. Teeny. But in a pinch, this will help me through the day and in the end….it wasn’t a greasy, delicious, gut-busting cheeseburger. Am I right?

Skinny Cheddar Broccoli and Chicken Stuffed Baked Potatoes | The Suburban Soapbox #bakedpotato #quickdinnerrecipe

The loaded baked potato at Wendy’s was my go-to when I didn’t have time to pack lunch to take to the office. I knew it wasn’t the perfect meal but I also knew I could go there and get something that I wouldn’t regret eating later. The potato was my go-to fast food and when I stopped working in the office….I sorta missed it. So, I would drive to Wendy’s to fill my new potato craving only to find out they were out of baked potatoes that day……every single day I went there. It was a sign… was telling me, “make your own potato, woman.”

Skinny Cheddar Broccoli and Chicken Stuffed Baked Potatoes | The Suburban Soapbox #bakedpotato #quickdinnerrecipe

And so I did. And I made it a little healthier AND crispier, saltier, more satisfying than my drive-thru stand-by. I could save some gas and I didn’t have to go out in the cold. The longest part is cooking the potato but let’s face it, how hard is it to bake a potato? I like mine with crispy skin so I throw them in a bowl with a little olive oil and coat the skin completely. I then salt them generously with kosher salt. VERY generously. And bake them in a 425 degree oven for about 50-60 minutes on the oven rack. Place a piece of foil on the rack below to catch anything that may drip off but you need them to bake on the rack so they get crisp all the way around.

Skinny Cheddar Broccoli and Chicken Stuffed Baked Potatoes | The Suburban Soapbox #bakedpotato #quickdinnerrecipe

The sauce takes about 5-10 minutes. That’s it. And the chicken was from a leftover rotisserie chicken. Broccoli? Steamed in the microwave for about 5-6 minutes in one of the snazzy steamer bags. Bonus….there’s really no mess. One pot, one bowl and a few things to throw away. And to my friends at the Wendy’s drive-thru…’s been fun, thanks for the memories.

Get the Recipe: Cheddar Broccoli and Chicken Stuffed Baked Potatoes

Perfect portion control in a baked potato!
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  • 3 russet potatoes, washed and dried
  • 2 tablespoons olive oil
  • 3 tablespoons kosher salt
  • 2 tablespoons salted butter
  • 2 tablespoons cornstarch
  • 1 1/4 cup low fat milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon fresh ground pepper
  • 1 cup shredded white sharp cheddar
  • 3 slices american cheese
  • 2 cups cooked broccoli
  • 1 1/2 cups cooked chicken breast


  • Preheat oven to 425 degrees.
  • In a large bowl, toss the potatoes with the olive oil and salt to coat. Place the potatoes directly on the baking rack and bake for 50-60 minutes or until done.
  • While the potatoes are cooking, melt the butter in a medium sauce pan and whisk in the cornstarch. Cook the mixture until it starts to turn golden and then slowly whisk in the milk. Stir in the garlic powder, nutmeg, salt and pepper. Cook the mixture until it begins to thicken, approximately 3-4 minutes. Add both cheeses and stir until smooth.
  • Transfer the potatoes to a serving platter and slice down the middle being careful to not cut all the way through. Pinch the sides of the potato at each end of the slit and press to open. Season the inside of the potato with salt and pepper if desired. Stuff the potato with the chicken and broccoli and top with cheese sauce. Serve immediately.
Serving: 1g, Calories: 755kcal, Carbohydrates: 53g, Protein: 44g, Fat: 40g, Saturated Fat: 19g, Cholesterol: 147mg, Sodium: 7854mg, Potassium: 1461mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1290IU, Vitamin C: 66.2mg, Calcium: 680mg, Iron: 3.4mg