A baked potato becomes a whole dinner here: crisp-skinned russets, scooped and mashed with butter and sour cream, then folded with seared chicken and broccoli, piled back into the skins and finished with cheddar under the broiler. It’s twice-baked potatoes with protein and vegetables inside. Most of the 90 minutes is oven time.
This isn’t a Ramsay recipe, but the potato skins follow his rule for baked potatoes: never wrap them in foil. Foil steams the skin soft. Oil, salt and a hot oven make it crisp enough to eat.
Ingredients
- 4 large russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 tablespoon flaky sea salt
- 1 pound (450 g) boneless, skinless chicken breast, cut into 3/4-inch pieces
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 cups (about 140 g) small broccoli florets
- 3 tablespoons unsalted butter, softened
- 1/4 cup sour cream
- 1/2 cup whole milk, warmed
- 1 1/2 cups (170 g) shredded sharp cheddar, divided
- 2 tablespoons snipped fresh chives, for garnish
Method
Bake the potatoes
Heat the oven to 425°F (220°C). Rub the potatoes with the olive oil and flaky salt, prick each one a few times, and bake them directly on the oven rack with a baking sheet on the shelf below. They’re done after 55–65 minutes, when the skins are deeply crisp and a knife slides in with no resistance.
Cook the chicken and broccoli while they bake
Toss the chicken with the paprika, garlic powder, kosher salt and pepper. Sear it in a hot cast-iron skillet with a little oil for 6–8 minutes, turning once, until golden at the edges and cooked through.
Steam the broccoli over an inch of simmering water for just 3–4 minutes, until bright green and still slightly firm. Any longer and it turns dull and soft once it goes under the broiler.
Scoop and mash
Halve the potatoes lengthwise and let them cool just enough to handle. Scoop the insides into a bowl, leaving a 1/4-inch wall so the skins hold their shape under the heavy filling. Mash with the butter, sour cream and warm milk, then stir in 1 cup of the cheddar.
Stuff, sauce and broil
Fold the chicken and broccoli into the mash and pile it high in the skins. For the cheese sauce, melt 1 tablespoon of butter in a small pan and whisk in the remaining 1/2 cup cheddar with 2 tablespoons of milk until smooth. Spoon it over each potato. Grate the cheddar yourself; pre-shredded cheese has an anti-caking coating that makes sauces grainy.
Switch the oven to broil and broil the potatoes 4–6 inches from the heat for 3–5 minutes, until bubbling and browned in spots. Stay by the oven; it goes from golden to burnt in about a minute. Scatter with chives and serve.
Shortcuts and make-ahead
- Use cooked chicken: fold in 2 cups of shredded rotisserie or leftover chicken and skip the skillet.
- Make ahead: stuff and sauce the potatoes, cool them, cover and refrigerate for up to 2 days. Broil straight from the fridge, adding 2–3 minutes.
- Freeze: wrap each stuffed potato in foil and freeze for up to 2 months. Reheat from frozen at 375°F (190°C) for about 45 minutes, then finish under the broiler.
Gordon Ramsay Chicken and Broccoli Stuffed Baked Potatoes Recipe
Crispy-skinned baked russets split open and loaded with juicy seared chicken, bright green steamed broccoli, and a drippy homemade cheddar cheese sauce, finished under the broiler until bubbling and golden.
20 minutes
1 hour 10 minutes
1 hour 30 minutes
4 stuffed potatoes
Ingredients
Instructions
Chef Tips
- Skip the foil — baking the potatoes bare with oil and salt is what gives you a shattering, salty crust.
- Grate your own cheddar; pre-shredded cheese is coated in starch that makes sauces grainy.
- Leave a real 1/4-inch border of potato in the shells so they hold up under the heavy filling.
- Stay at the oven door during the broil — the difference between golden-bubbly and burnt is about 60 seconds.
More comfort food
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