Preparation Steps

• Preheat your oven to 400°F (200°C).
• Wash and dry the potatoes. Pierce each potato several times with a fork. Place the potatoes directly on the oven rack or on a baking sheet.
• Bake the potatoes for 45-50 minutes, or until tender when pierced with a fork.
• While the potatoes are baking, in a medium bowl, toss the chicken pieces with olive oil, paprika, garlic powder, salt, and pepper. Ensure the chicken is evenly coated.
  4 large Russet potatoes
• Add the broccoli florets to the bowl with the seasoned chicken and toss to coat.
  4 large Russet potatoes
• Once the potatoes are almost done (about 10 minutes left of baking time), carefully remove them from the oven. Make a slit down the center of each potato. Gently press the ends to fluff the insides.
• Divide the chicken and broccoli mixture evenly among the four potatoes.
• Return the potatoes to the oven and bake for another 10-12 minutes, or until the chicken is cooked through and the broccoli is tender-crisp.
• Remove from the oven and sprinkle the shredded cheddar cheese over the top of each potato. Return to the oven for 2-3 minutes, or until the cheese is melted and bubbly.
  4 large Russet potatoes
• Serve immediately.