Loaded Chicken Twice Baked Potato

Ingredients

• 14 Russet potatoes(900g)
• 21 cup Heavy cream(240g)
• 31 cup Colby Jack cheese(113g)
• 40.5 cup Sharp Cheddar cheese(57g)
• 59 tablespoon Unsalted butter(128g)
• 62 tablespoon Vegetable oil(28g)
• 70.5 cup Broccoli (optional)(45g)
• 84 sheet Aluminum foil(20g)
• 92 teaspoon Garlic paste(12g)
• 102 tablespoon Sour cream(30g)
• 111 tablespoon Extra virgin olive oil (EVOO)(13.5g)
• 122 cup Chicken breast, cubed(280g)
• 132 teaspoon Parsley (dried)(2g)
• 142 teaspoon Onion powder(4.6g)
• 151 teaspoon Garlic salt(6g)
• 161 teaspoon Pepper(2.3g)
• 171 teaspoon Lawry's seasoning salt(6g)
• 181 teaspoon Adobo seasoning(6g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Wash russet potatoes and dry them. Rub each potato with vegetable oil and wrap tightly in aluminum foil.
3. 3Bake potatoes for about 1 hour or until soft.
4. 4Remove potatoes from oven, unwrap, and cut each potato lengthwise. Scoop out the insides into a mixing bowl.
5. 5To the bowl, add 1 stick (8 tbsp) melted unsalted butter, 1 tablespoon garlic paste, 1 teaspoon parsley, 1 teaspoon onion powder, 1 teaspoon garlic salt, cooked broccoli (if using), 1/2 cup grated sharp cheddar cheese, 1 teaspoon pepper, and 2 tablespoons sour cream. Mix until well combined.
6. 6Scoop the filling back into the potato skins.
7. 7For the sauce, melt 1 tablespoon butter in a pan. Add 1 teaspoon garlic paste and 1 teaspoon parsley, cooking until fragrant.
8. 8Add 1 cup heavy cream and cook for 5 minutes to thicken. Season with pepper, onion powder, and Lawry's seasoning salt.
9. 9Add 1 cup Colby Jack cheese and stir until the sauce is thick and smooth.
10. 10For the chicken, cube chicken breasts and season with parsley, onion powder, garlic powder, and adobo seasoning. Heat EVOO in a pan and cook chicken until done.
11. 11Place a thin layer of cheese sauce over the filled potatoes, add cooked chicken, top with more sauce, and sprinkle with additional cheese.
12. 12Bake at 250°F (125°C) until cheese is melted and bubbly.
13. 13Serve hot.