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- Hey everybody, it's Bobby Deen here.
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I'm filling in for my mom
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and I've got a great recipe for you today.
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I, everybody in my fam,
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everybody I know loves baked potatoes.
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We're meat and potatoes people, always have been,
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and there's nothing better to me than a loaded baked potato.
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And the great thing about loaded baked potatoes, no rules.
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You can do whatever you like.
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And I do these at home sometimes with ground beef
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or with ground chicken,
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or with ground Turkey or with shrimp,
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or gosh, just about steak,
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I mean just about anything that you can imagine.
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So today we're gonna make a loaded baked potato
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with chicken as the base.
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So let's get started.
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I'm gonna melt some butter in my skillet,
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which is already nice and hot.
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And to it, I'm gonna add
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some boneless skinless chicken breasts
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that I've got cut up into small pieces.
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We're already sizzling, so we're off to a good start.
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And a little bit of green onion.
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So we're gonna cook this for, you know,
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six or eight minutes until that chicken's done,
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and then we'll add a few more things.
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It's gonna be sort of a step-by-step process.
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So let's get our chicken going.
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We'll go ahead and take a break now
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and we'll come back and finish it up.
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Our chicken looks really good.
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Onions, chicken, butter, that smells so good.
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Now to that, I'm gonna add a little bit of salt
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and pepper to season.
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You notice that I hadn't seasoned it yet.
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stir that over my chicken and get it combined.
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And then to that, we're gonna add some flour
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and chicken broth and let it thicken up real nice.
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Gosh, this is gonna be so good over a baked potato.
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And the way that I do my baked potatoes, everybody,
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when I do them at home, 425,
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you know, you could go 450 on your oven if you want to.
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I wrap mine in tinfoil,
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but I spread my tinfoil out,
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put my potato on the tin foil, olive oil,
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and then some really coarse salt
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and make sure that the olive oil
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and salt are all over the potato.
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I make sure that I fork a few holes in the potatoes
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before I wrap 'em up, wrap 'em in the tinfoil,
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pop 'em in the oven for about an hour,
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and they come out really, really nice.
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That looks really good.
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Get that flour all coated in here,
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and then we'll add our chicken broth.
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Yeah, that's immediately thickening.
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Right away, everything's starting to thicken.
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Ooh, that smells so good.
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This is gonna be so nice
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right over the top of a big old baked potato.
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Okay, now we'll add our chicken broth.
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That's gonna cool us off real quick,
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but it'll come up quick also.
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And what goes really well with chicken is broccoli.
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So broccoli will be the one of the last ingredients
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While we're waiting for this to thicken,
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why don't we take one more break and we'll come right back.
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This looks and smells divine
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and pretty edible just the way it is, to be honest.
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But to that, I'm gonna add a cheddar and herb mixture
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and we'll stir that in
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and let that add to the flavor.
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And that's gonna thicken us up even a little bit more.
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And this is pretty quickly gonna marry its way
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into our chicken, green onion, flour, butter mixture.
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Oh wow, and the herbs and that cheese,
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Yeah, that's dissolving into there pretty quickly.
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Now to that, I'm gonna add our last ingredient,
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and that is going to be broccoli.
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And that's gonna add a little bit more bulk
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Just get everything married in there together.
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Man, nothing like chicken and broccoli together.
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Oh boy, look at that.
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And so if you're not a fan of potatoes,
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because we talk about this all the time too, right?
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You can do whatever you want.
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So over a loaded baked potato, it's gonna be fantastic.
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But this would also be really good over a bowl of rice.
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Or some lentils or couscous
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or whatever it is that you like,
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or just plain like this.
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Man, that looks pretty good standalone to me.
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It smells so wonderful.
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Okay, so we're almost completely combined.
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And if you'll take a look right over here, Ed,
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gosh, look at those gorgeous baked potatoes.
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That looks like something you'd see
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out of a nice steakhouse.
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And again, the way that I do my baked potatoes is olive oil,
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and I wrap 'em in tinfoil, bake 'em for about an hour.
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Ovens can be different, you know,
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the temperatures can vary from oven to oven,
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but I usually cook on 425 and for about an hour.
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And also I put a catch pan underneath my potatoes
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while I'm baking them,
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just in case any of that olive oil makes its way out,
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drips, so it doesn't get into the bottom of the oven.
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So a little cookie sheet underneath
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just to catch any remnants.
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And those potatoes look simply wonderful.
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Now, if you wanted to go over the top,
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put a little pad of butter on that potato right now
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and melt it in before you add your chicken broccoli mixture.
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But I didn't do that.
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Our potatoes are naked on the inside.
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Just beautiful, beautiful.
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I'm gonna go ahead and turn this off as we're cooked through
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and we'll load our baked potatoes.
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Ooh, ooh, look at that.
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- [Ed] How much you gonna put on there, Bobby?
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And that is pretty pretty.
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And again, you could do this with steak,
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you could do it with shrimp.
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I've done it with ground beef plenty of times.
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What's great is it's fun to cook, no rules,
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do what you like, and it's just a, it's a meal in itself.
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Isn't that nice looking?
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Loaded baked potatoes, everybody.
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So if you're feeling hungry
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and you want a hardy meal, that's a good one right there.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
