Creamy baked potatoes filled with tender chicken, broccoli, and a rich homemade sauce.

4 large russet potatoes, scrubbed

1 tablespoon olive or avocado oil

Salt, to taste

Black pepper, to taste

1 ounce unsalted butter

2 cloves garlic, finely minced

4 tablespoons all-purpose flour

2 cups milk

1 teaspoon Italian seasoning

½ cup finely grated Parmesan cheese

2 cups cooked chicken breast, diced

1½ cups broccoli florets, chopped and blanched

1 cup shredded sharp cheddar cheese

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1. Preheat the oven to 400°F.

2. Pierce potatoes, oil, and season lightly.

3. Bake directly on the rack for 50–60 minutes.

4. Melt butter and cook garlic briefly.

5. Whisk in flour to form a roux.

6. Slowly add milk and simmer until thick.

7. Season and stir in Parmesan.

8. Add chicken and broccoli.

9. Slice potatoes, fluff inside, and fill.

10. Top with cheddar and serve warm.

For best texture, serve immediately. Adjust seasoning to taste.