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Chicken-Broccoli Twice-Baked Potatoes

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    35 minutes


2 large russet potatoes, scrubbed
1 1/2 cups Hannaford Broccoli Slaw
1 Tbsp. water
Salt and pepper
1/2 cup low-fat plain Greek yogurt, plus more for serving
2 Tbsp. olive oil
1 1/2 cups shredded Nature's Promise Rotisserie Chicken
1 cup Hannaford 2% Fancy Shredded 4 Cheese Mexican Blend
1/4 cup sliced scallions, plus more for serving
2 Tbsp. lime juice
Pinch sugar
4 cups chopped iceberg lettuce
4 radishes, thinly sliced
Chicken-Broccoli Twice-Baked Potatoes


1. Pierce potatoes all over with a fork, then microwave until tender, about 20 minutes, flipping halfway through.
2. Center a rack in oven and heat to 400 degrees. Combine slaw, water, and a pinch of salt in a medium heatproof bowl and microwave 2 minutes. Meanwhile, slice the potatoes in half lengthwise; leaving a 1/4" border around sides and bottom, scoop out centers to create shells and transfer to a large bowl.
3. Add yogurt and 1 tablespoon oil to bowl and mash until smooth. Stir in chicken, 3/4 cup cheese, the slaw, and scallions and season with salt and pepper to taste. Stuff mixture into potato shells, then place on a baking sheet and top with remaining 1/4 cup cheese. Bake until centers are hot, about 15 minutes.
4. Meanwhile, whisk lime juice, remaining 1 tablespoon oil, and the sugar in a large bowl. Add lettuce and radishes and toss to coat, then season with salt and pepper to taste. Divide potatoes and salad among plates and serve with more yogurt and scallions.
Source: Hannaford fresh Magazine, January-February 2021


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 360 kcal (18%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 6 g (30%)
Cholesterol 50 mg (17%)
Sodium 330 mg (14%)
Total Carbohydrates 45 g (15%)
Dietary Fiber 4 g (16%)
Protein 25 g (42%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a