Categories:Viewed: 50 - Published at: 4 years ago


  • 1 very large baking potato
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 12 cup broccoli floret, steamed
  • 12 cup alfredo sauce (from a jar is fine)
  • 14 cup cooked chicken, shredded


  • Preheat oven to 450 degrees Fahrenheit.
  • Pierce potato all over with a fork.
  • Place it into the bowl, drizzle with oil, and smear to cover completely.
  • Shake off excess oil, sprinkle with salt, and wrap tightly in heavy duty aluminum foil.
  • Place the potato on a baking sheet so the oil will not drip down into oven.
  • Bake for 90 minutes or until a fork inserted will not lift potato off the baking sheet.
  • About 15 minutes before the potato is done, Add chicken and alfredo sauce to a small saucepan and heat.
  • Unwrap potatoes from foil and cut lengthwise with a knife; pinch open from long sides to create a 'boat' to fill with the steamed broccoli and chicken alfredo.
  • Season with salt & pepper as desired.