These are twice baked potatoes and the recipe serves 3 or 4.
Ingredients
3 or 4 large potatoes
1 lb chicken breasts
1/4 cup sour cream
1/2 cup 2 percent milk
1 stick butter
2 tsp fresh cilantro
1 tsp minced garlic
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 tsp Creole seasoning
1 tsp onion powder
8 oz baby broccoli florets
1 tsp garlic powder
2 tsp black pepper
1 tsp kosher or sea salt
Instructions
Preheat oven to 400 degrees.
Mince the garlic and chop up the fresh cilantro into small pieces. Dice the broccoli. Scrub the potatoes.
Begin by poking holes with a fork into the potato then coating the skin with olive oil and sea salt. Cook potatoes on a baking sheet for 1 hour then set to the side to cool when done.
While the potatoes are baking, butterfly cut your chicken breast and season with Creole seasoning.
Heat cooking pan to medium heat, add Tbsp or more of vegetable oil and cook the chicken for 4 minutes on each side. Chop the cooked chicken breast into small chunks and continue cooking until done. Set aside.
In a separate cooking pot, preheat to medium heat and add 1 Tbsp of vegetable oil. Add broccoli, 1/2 tsp salt, 1 tsp black pepper, and cook for 10 to 15 minutes covered. Add 1 cup of the cheddar cheese, reserving 1/2 cup for later. Add the 1/2 of the butter and mix everything thoroughly. Turn burner off and replace cover.
When the baked potatoes are done (1 hr), cut each of them lengthwise and scoop out the insides with a large spoon and into a large enough bowl and mash the potatoes.
Place the mashed potatoes in the cooking pot you used for the other ingredients and mix well.
Scoop ingredients back into the potato skins. Top off with remaining 1/2 cup cheddar cheese and bake potatoes for another 15 minutes at 400 on a medium rack.
Remove potatoes from oven, set on cooling rack, and immediately sprinkle with Parmesan cheese.
Allow to cool to a reasonable temperature then serve with the remaining 1/2 stick of butter.
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