Cheesy Broccoli Twice Baked Potatoes

Cheesy Broccoli Twice Baked Potatoes

For the potatoes:

  • 4 russet potatoes

  • Avocado oil

  • Coarse sea salt

For the sauce:

  • 2 Tbsp butter

  • 3 cloves garlic, minced

  • 2 Tbsp flour

  • 2 c milk

  • 3/4 tsp salt + 1/2 tsp black pepper

  • 2 c finely chopped broccoli florets

  • 1.5 c shredded rotisserie chicken

  • 1/4 c shredded cheddar cheese

For the toppings:

  • Sprinkle of cheddar cheese

  • Fresh chives, sliced

  1. Preheat oven to 400 degrees F. Piece potatoes with a fork and drizzle each with a little olive oil and a sprinkle of salt. Bake for ~1 hour until potatoes are fork tender.

  2. In a pot over medium heat, melt the butter then add garlic and flour. Whisk while cooking for 1 min. Add milk in 1/2 c at a time, whisking to full incorporate it more. Once all milk is in, turn up the heat to medium high until sauce begins to bubble and thicken a bit.

  3. Add in salt, pepper, and broccoli. Cook while stirring for 1-2 mins until broccoli is almost tender. Then add in shredded chicken and 1/4 c cheddar cheese. Cook for 1 min, turn off heat, and cover to keep warm.

  4. Slice the tops off the potatoes length-wise and carefully scoop out flesh inside. Add to a bowl and mash with a potato masher until creamy. Add the creamy broccoli cheese sauce and mix. Season with more salt and pepper if needed.

  5. Fill the potatoes with the potato mixture and place on a baking sheet. Add a sprinkle of cheddar cheese to each potato. Bake at 350 degrees F for 16-20 mins until cheese is melted and potatoes are all heated. Broil for 1-2 mins if you want to get cheese a little more golden brown. Top with fresh chives if you want! These reheat beautifully.

Makes 4 servings: 489 calories, 31G protein, 6G fiber, 19G fat, 41G net carbs

PCOS Specific Benefits:

Russet potatoes: High in potassium to reduce bloat

Broccoli: Regulates estrogen levels

Chicken: High in protein to quiet food noise

Cory LevinComment