Chicken Curry Stuffed Potatoes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Interesting twist on the twice-baked potato, especially if you love curry! From Pillsbury's 'Best Chicken Cookbook'. ALSO, with microwave directions for ease. ^---”

Ingredients Nutrition


  1. Heat oven to 400°F Pierce potatoes with fork. Bake at 400 F for 45 to 55 minutes, or until tender.
  2. Meanwhile, in a small bowl using wire whisk, blend broth, flour, curry powder and onion salt. Heat oil in large skillet over medium-high heat until hot. Gradually add frozen broccoli and bell pepper; cook and stir 5 to 7 minutes, or until broccoli is crisp-tender. Reduce heat to medium.
  3. Gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. Remove from heat. Stir in sour cream, lemon juice and chicken. Cook over low heat 2 minutes, or until thoroughly heated.
  4. To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individuals plates; spoon chicken mixture over hot potatoes. Sprinkle with cheese.
  5. Microwave Directions:.
  6. Pierce potatoes with fork; place on microwave-safe roasting rack. Microwave on HIGH for 5 minutes; turn potatoes. Microwave on HIGH for an additional 5 to 7 minutes, or until tender; cover to keep warm.
  7. In 2-quart microwave-safe casserole, cook broccoli with bell peppers as directed on broccoli package; drain.
  8. In 4-cup microwave-safe measuring cup using wire whisk, blend broth, curry powder and onion salt. Microwave on HIGH for 3 1/2 to 4 1/2 minutes, or until mixture boils and thickens, stirring once half way through cooking. Stir in sour cream, leamon juice and chicken. Add to cooked broccoli; mix well. Microwave on HIGH for 3 to 4 minutes, or until thoroughly heated, stirring once halfway through cooking. Serve as directed above.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a