Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
Each crisp-skinned potato holds small pieces of chicken breast, tender broccoli and a little cheddar. Lemon yogurt brings the filling together without a separate flour-thickened cheese sauce. A measured cucumber, tomato and red-onion salad gives the plate a cool, crunchy contrast.
The 1,200 g potato weight is before baking, not the lighter cooked weight. This estimate counts all edible skin and flesh; weigh the raw potatoes for consistency.
All 24 g oil, cheddar, yogurt and salad dressing are included in the estimate. Different cheese or chicken products change the result; do not add an unmeasured finishing drizzle. For another preparation, see Air-Fryer Lemon Pepper Chicken Bites with Green Beans and Potatoes.
Why Readers May Like It
- 1Measured portions, a clear filling method and practical doneness checks.
- 2Clear dry, cooked and drained ingredient weights.
- 3Four measured meal portions with potatoes, filling and listed sides included.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, raw, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. The table includes all listed oil, sauce and toppings. All listed potato skins, filling, measured oil, sauces and sides are included. Baking changes water weight; weigh potatoes raw, before cooking.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Baking potatoes, raw flesh and skin, scrubbed and dried | 4 potatoes, about 300 g / 10 1/2 oz each before baking | 1200 g | 924 kcal | 24.6 g | 209.9 g | 1.1 g |
| Skinless boneless chicken breast, raw, cut into 2 cm pieces | about 1 lb 2 oz | 500 g | 600 kcal | 112.5 g | 0 g | 13.1 g |
| Broccoli florets and tender peeled stems, raw, cut small | about 4 cups | 400 g | 136 kcal | 11.3 g | 26.6 g | 1.5 g |
| Plain nonfat Greek yogurt, chilled | about 2/3 cup | 160 g | 94 kcal | 16.3 g | 5.8 g | 0.6 g |
| Cheddar cheese, finely grated | about 1/2 cup loosely packed | 60 g | 242 kcal | 13.7 g | 2 g | 20 g |
| Olive oil: 8 g for potato skins, 12 g for chicken, 4 g for salad | about 1 tablespoon plus 2 teaspoons total | 24 g | 212 kcal | 0 g | 0 g | 24 g |
| Lemon juice, raw: 20 g for yogurt, 20 g for salad | about 2 tablespoons plus 2 teaspoons | 40 g | 9 kcal | 0.1 g | 2.8 g | 0.1 g |
| Garlic, raw, peeled and finely chopped | 2 cloves | 8 g | 12 kcal | 0.5 g | 2.6 g | 0 g |
| Table salt: 1 g filling, 1 g salad | about 1/3 teaspoon total | 2 g | 0 kcal | 0 g | 0 g | 0 g |
| Ground black pepper | about 1/2 teaspoon | 1 g | 3 kcal | 0.1 g | 0.6 g | 0 g |
| Tomatoes, raw, diced | about 1 1/2 cups | 240 g | 43 kcal | 2.1 g | 9.3 g | 0.5 g |
| Cucumber with peel, raw, diced | about 1 3/4 cups | 240 g | 36 kcal | 1.6 g | 8.7 g | 0.3 g |
| Red onion, raw, peeled and thinly sliced | about 1/2 small onion; generic raw onion reference | 60 g | 24 kcal | 0.7 g | 5.6 g | 0.1 g |
| Water for steaming the broccoli in the skillet | 1/4 cup | 60 g | 0 kcal | 0 g | 0 g | 0 g |
| Full recipe estimate | 4 servings | — | 2335 kcal | 183.5 g | 273.9 g | 61.3 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Final cooking yield and brands can change the estimate.
Ingredients
Measured ingredients
Step-by-Step Preparation
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
Equipment
- Instant-read food thermometer (paid link)
- Rimmed baking sheet (paid link)
- Digital kitchen scale (paid link)
- Nonstick skillet (paid link)
- Mixing bowls (paid link)
- Chef knife and board (paid link)
- Oven gloves (paid link)
- Box grater (paid link)
Before You Start
The 1,200 g potato weight is before baking, not the lighter cooked weight. This estimate counts all edible skin and flesh; weigh the raw potatoes for consistency.
Allow about 105 minutes for preparation, preheating, baking the potatoes and preparing their filling. Some tasks overlap; doneness checks take priority over the clock. Measure the listed oil before cooking and keep the sides within the stated four portions. Use the raw, dry, cooked or drained state specified for each ingredient.
Prepare the oven and potatoes
10–15 minutes including oven heatingHeat the oven to 400°F / 200°C conventional, or 350°F / 180°C fan. Scrub four similar potatoes, dry them and weigh 1,200 g in total with skins on. Prick each several times with a fork and rub the measured 8 g oil over their skins. Put on a rimmed baking sheet without foil. A digital kitchen scale (paid link) helps keep the measured quantities consistent.
Begin the long bake
65–80 minutes; filling overlaps final 30–35 minutesBake for 65–80 minutes, turning once after about 40 minutes. A narrow knife should eventually slide easily into the thickest center. Prepare the cool components early in the bake and start cooking the filling during the final 30–35 minutes. Keep cold food refrigerated; do not leave cooked filling on the counter. Allow longer for unusually thick potatoes.
Make the cool components first
8 minutes during bakingBefore touching raw chicken, combine the chilled yogurt with 20 g lemon juice. In another bowl (paid link) mix the tomato, cucumber and onion with the remaining 20 g lemon juice, 4 g oil and 1 g salt. Refrigerate both bowls. Grate the cheddar and cut the broccoli into small, similar pieces.
Cook the chicken
8–10 minutes during bakingOn a separate board cut the raw chicken into 2 cm pieces. Heat 12 g oil in a large nonstick skillet over medium heat, add the chicken, remaining 1 g salt and black pepper, and cook for 8–10 minutes, turning regularly. Check several large pieces with a thermometer; each needs 165°F / 74°C.
Soften the broccoli
6–8 minutes during bakingAdd the garlic to the cooked chicken and stir for 30 seconds. Add the broccoli and measured 60 g water, cover and cook for 5–7 minutes until the stems are tender. Uncover briefly to evaporate excess liquid without draining away the pan contents. If the potatoes need longer, keep this filling hot at 140°F / 60°C or above.
Open the tender potatoes
3 minutesCheck all four potatoes and return any firm one to the oven. Use oven gloves to transfer tender potatoes to a board. Cut a deep cross in each without cutting through the base, then gently open with forks. Fluff the inside but keep all the potato flesh and skin for the measured portions.
Fill and briefly melt the cheese
3 minutesDistribute one quarter of the hot chicken and broccoli over each potato, including any remaining pan juices. Top each with one quarter of the cheddar. Return to the hot oven for about 3 minutes, just until the cheese softens; the chicken has already reached its safe cooking temperature.
Finish four complete plates
2 minutesPut one potato on each plate, spoon over one quarter of the lemon yogurt and add one quarter of the salad with its dressing. Serve promptly. The 105-minute allowance includes oven heating, the long bake and overlapping filling preparation; judge poultry safety by temperature and potato texture by the center.
How to Know It Is Ready
Chicken pieces must reach 165°F / 74°C. A knife should enter each potato center with little resistance; browned skin does not establish a cooked center.
Fluffy potato centers, tender chicken and broccoli, softened cheddar and a cool crunchy salad.
One baked potato and one quarter of the filling, listed sides, sauce and measured oil.
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 45.9 g protein per serving.
- Potatoes, filling, listed accompaniments and measured cooking oil are included in the complete portion.
Things to Consider
- Milk in the Greek yogurt and cheddar. Check packaged ingredients and cross-contact information for any allergies relevant to you.
- Energy, sodium and saturated fat still depend on ingredients and portion size. This meal does not guarantee a particular fitness or health result.
Who May Enjoy This Recipe?
Baked potato meal planning
Home cooks looking for a measured poultry lunch or dinner.
Home cooking
All 24 g oil, cheddar, yogurt and salad dressing are included in the estimate. Different cheese or chicken products change the result; do not add an unmeasured finishing drizzle.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest safely. Recalculate nutrition for the portion you actually eat.
Larger appetite
Choose an appropriate larger portion or accompaniment and include those ingredients in the meal calculation.
Protein adjustments
If changing the main filling, potato size or side, use its product label and recalculate. The amount can also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Use the same raw weight of cauliflower in place of broccoli if preferred, allowing extra steaming time as needed. A milk-free alternative changes texture and nutrition, and its label must be checked; replacing the yogurt alone does not remove the cheddar.
- A different potato size or filling changes cooking time, portion size and nutrition. Adjust the method and recalculate when substituting.
Allergen Information
Milk in the Greek yogurt and cheddar. Check packaged ingredients and cross-contact information for any allergies relevant to you.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when surroundings exceed 90°F / 32°C. Use shallow containers and a refrigerator at 40°F / 4°C or colder. Use safely handled cooked leftovers within 3–4 days; reheat hot leftovers to 165°F / 74°C.
Keeping This Baked Potato Meal
This method bakes potatoes without foil. Split leftover potatoes to help cooling and put them and cooked filling in shallow containers; refrigerate within 2 hours, or within 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below and use within 3–4 days of the earliest-cooked component, following an earlier ingredient use-by date. If foil was used, remove it before cooling; do not leave wrapped potatoes on the counter. Store the lemon yogurt and salad separately from the potatoes and chicken.
Reheating the Meal
Reheat only the potato and chicken-broccoli portion in a covered oven-safe dish or microwave-safe dish until 165°F / 74°C in several places. Add the separately chilled yogurt and salad after reheating; do not warm the salad to make it part of the hot filling.
Follow USDA leftovers guidance. For another baked potato and filling combination, browse Tuna and Sweetcorn Jacket Potato Without Mayo.
Frequently Asked Questions
Yes, but cooked chicken cannot replace the raw chicken gram for gram in this estimate. Recalculate for its cooked weight, keep it chilled before use and reheat it to 165°F / 74°C in the filling.
This version includes the skins in the ingredient weight and nutrition reference. Scrub them well and use sound potatoes; peeling changes the edible amount and the estimate.
Add it after cooking as described. Boiling nonfat yogurt can make it grainy; using it as a cool finish keeps the texture more predictable.
Use the serving controls to scale gram quantities and serving count. Use additional trays or cook more batches; cooking time does not simply double. Household notes describe the base four-serving recipe.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Useful Tools for This Recipe
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
These tools fit the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Instant-read food thermometer
Checks poultry or fish doneness and the center of reheated leftovers.
Compare on Amazon → (paid link)Paid link · opens in a new tabRimmed baking sheet
Holds four spaced potatoes and catches any filling spills.
Compare on Amazon → (paid link)Paid link · opens in a new tabDigital kitchen scale
Checks raw potato weights and divides the complete filling into four portions.
Compare on Amazon → (paid link)Paid link · opens in a new tab
