Chicken & Broccoli Stuffed Baked Potatoes



If you haven’t heard, white potatoes are WHOLE30 APPROVED! Although my current eating situation hasn’t been 100% Whole30, I’m doing the best I can to stick to zero dairy, no beans/legumes (with the occasional bite of hummus), limited sugar and grains, and I’ll be honest with you, not drinking on the weekends is a tough one. I just LOVE my Rosé, danget. But, as long as we’re trying and nailing it for the most part, I think that counts for something!

The following recipe is a super fun one to make and is delicious! Also, great for meal prepping. Make a ton of these puppies and you’re set for the week. If white potatoes aren’t in your diet, I could imagine sweet potatoes would do well here as well. I haven’t tried it with the sweet potatoes, but I’m sure it would be great. If anyone does try that, let me know!




Total Cook Time: 1 hour 15 minutes

Feeds: 4 people



4 White Baking Potatoes (as symmetrical as you can get them)

1 Head of Broccoli

2 Medium Sized Chicken Breasts

1/3 Cup Green Onions, chopped

1 tsp Extra Virgin Olive Oil

1 tbsp Grass Fed Butter or Ghee

1/4 Cup Almond Milk

Salt & Pepper



  1. Preheat oven to 400F.
  2. Line a baking sheet with aluminum foil or parchment paper.
  3. Scrub your white potatoes to remove all dirt and poke a few holes in them with a fork. Place your potatoes evenly apart on the baking sheet and bake for 45 minutes to 1 hour, flipping every 15 minutes or so.
  4. While potatoes are cooking, line another smaller baking sheet with foil or parchment paper. Place raw chicken breasts on the pan and season with salt, pepper, and olive oil.
  5. Bake chicken breasts at 400F for about 30 minutes, or until inside is no longer pink.
  6. While chicken and potatoes are cooking, bring a large pot of water on the stove to a boil.
  7. Chop your broccoli into small florets and add to boiling water. Cook about 10-15 minutes, or until broccoli is very soft. Strain water from broccoli and transfer to a separate bowl.
  8. With your fingers (or a fork), mash broccoli into smaller pieces. (Not total mush, but just enough to where it’s bite sized pieces or smaller)
  9. Once chicken is finished cooking, remove from oven, let cool, then transfer to a chopping board. Chop chicken breasts into small bite sized cubes (About 1/2 inch cubes) and add to your bowl of broccoli.
  10. Once potatoes are finished cooking, remove from oven, let cool, then transfer to a chopping board. Cut potatoes in half and with a spoon, carefully scoop out the flesh of the potato and add to a separate bowl. Try not to pierce the skin! These should look like little boats that we will fill soon. You should have 8 boats from 4 potatoes.
  11. Time to make mashed potatoes! We are only going to use HALF the flesh taken from the potatoes for this recipe. I saved the other half of mine for breakfast later in the week.
  12. Place HALF the potato flesh into a blender or food processor. Add salt, pepper, butter/ghee, and almond milk. Blend until smooth and add to the broccoli and chicken.
  13. Chop green onions, add to your potatoes, broccoli, and chicken, season with salt and pepper, and combine well.
  14. Spoon mixture into baked potato boats.
  15. Top boats with more green onions and SERVE!




These boats are fun to make and although 15 steps, it sure is a fun one! Most of your time will be spent waiting those darn potatoes to finish cooking. These are amazing for meal prep because they’re great reheated in the microwave, popped in the oven, or even eaten cold! If you’re staying away from dairy, use Ghee when preparing, but if not, go with the grass-fed buttuh and top with some CHEDDAR CHEEEEESE!




If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram! I’d love to see how yours come out.



Yours In Health,