Curry Chicken & Broccoli Loaded Potatoes
Elevate your dinner experience with these delicious Curry Chicken & Broccoli Loaded Potatoes, a delightful fusion of traditional twice-baked potatoes and aromatic curry flavors. Each bite delivers tender baked potatoes stuffed with a creamy, spiced chicken and broccoli filling, topped with melted cheddar cheese. Quick to prepare, this recipe features both oven and microwave directions, making it perfect for weeknight meals or a cozy weekend gathering. Impress your family and friends with this unique dish that blends comfort food and exotic flavors seamlessly.
N/A
Servings
335
Calories
12
Ingredients
Ingredients
baking potatoes
4 (medium-sized, pierced with a fork)
chicken broth
1 cup (ready to use)
all-purpose flour
2 tablespoons (none)
curry powder
1/2 teaspoon (none)
onion salt
1/4 teaspoon (none)
oil
1 tablespoon (for sautéing)
fresh or frozen broccoli florets
2 cups (chopped or frozen)
red bell pepper
1/4 cup (chopped)
sour cream
1 cup (none)
lemon juice
2 teaspoons (freshly squeezed)
cooked chicken
1 cup (chopped)
shredded cheddar cheese
1/2 cup (none)
Instructions
1
Preheat your oven to 400°F (200°C). Carefully pierce each potato several times with a fork to allow steam to escape. Place the potatoes directly on the oven rack and bake for 45 to 55 minutes, or until they are tender when pierced with a fork.
2
While the potatoes are baking, prepare the filling. In a small bowl, whisk together the chicken broth, flour, curry powder, and onion salt until smooth.
3
Heat the oil in a large skillet over medium-high heat. Add the broccoli and red bell pepper to the pan and sauté for about 5 to 7 minutes until the broccoli is crisp-tender.
4
Reduce the heat to medium and gradually pour in the chicken broth mixture. Cook while stirring until the sauce thickens and bubbles, about 2 to 3 minutes.
5
Remove the skillet from the heat and stir in the sour cream, lemon juice, and chopped chicken. Return to low heat and gently warm for an additional 2 minutes until everything is heated through.
6
Once the potatoes are baked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise, taking care not to cut all the way through the bottom. Gently mash the insides with a fork to create a soft base for the filling.
7
On individual plates, place the potato halves and generously spoon the chicken and broccoli mixture over each one. Finally, sprinkle shredded cheddar cheese on top and serve warm.
Nutrition Information
16g
Fat
36g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Curry Chicken & Broccoli Loaded Potatoes?
They are a delightful fusion of traditional twice-baked potatoes and aromatic curry flavors, stuffed with a creamy chicken and broccoli filling.
What type of potatoes should I use for this recipe?
Medium-sized baking potatoes are recommended for this dish.
At what temperature should the oven be set?
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
How long do the potatoes need to bake?
The potatoes should bake for 45 to 55 minutes until they are tender when pierced with a fork.
What is the first step in preparing the potatoes?
Carefully pierce each potato several times with a fork to allow steam to escape before baking.
What ingredients are in the curry sauce base?
The base is made by whisking together chicken broth, flour, curry powder, and onion salt until smooth.
How do I prepare the vegetables?
Sauté 2 cups of broccoli and 1/4 cup of chopped red bell pepper in a tablespoon of oil for 5 to 7 minutes.
When do I add the broth mixture to the skillet?
Gradually pour in the chicken broth mixture after the vegetables have become crisp-tender.
How long should the sauce cook to thicken?
Cook the sauce while stirring until it thickens and bubbles, which usually takes about 2 to 3 minutes.
What creamy ingredients are added to the filling?
One cup of sour cream is stirred into the mixture after removing the skillet from the heat.
Does this recipe use fresh or cooked chicken?
The recipe calls for one cup of chopped cooked chicken.
Is there a citrus element in the recipe?
Yes, two teaspoons of freshly squeezed lemon juice are added to the filling.
How do I prepare the potatoes for stuffing?
Cut each baked potato in half lengthwise without cutting through the bottom and gently mash the insides.
What kind of cheese is used for the topping?
The potatoes are topped with 1/2 cup of shredded cheddar cheese.
How many calories are in a serving?
Each serving contains approximately 335 calories.
What is the fat content per serving?
There are 16 grams of fat in each serving.
How many carbohydrates are in this dish?
One serving contains 36 grams of carbohydrates.
How much protein does this recipe provide?
This recipe provides 11 grams of protein per serving.
Can I use frozen broccoli?
Yes, you can use either fresh or frozen broccoli florets.
How much curry powder is required?
The recipe uses 1/2 teaspoon of curry powder.
What is the total number of ingredients?
There are 12 ingredients in total for this recipe.
What is the purpose of onion salt in this recipe?
Onion salt is used to season the chicken broth and flour mixture for the filling.
How much chicken broth is needed?
The recipe requires 1 cup of chicken broth.
Can this recipe be made in the microwave?
Yes, the description mentions that microwave directions are an option for quicker preparation.
How do I ensure the potatoes are soft?
Gently mash the insides of the baked potato with a fork before adding the filling.
What is the serving size?
The recipe utilizes 4 medium-sized potatoes, generally serving 4 people.
What type of flour is used?
Two tablespoons of all-purpose flour are used as a thickening agent.
How much red bell pepper should I use?
You should use 1/4 cup of chopped red bell pepper.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and a quick weeknight meal.
What are the main flavor profiles of this dish?
The dish features a blend of savory chicken, earthy broccoli, and aromatic curry spices.