Chicken Broccoli Dinner in a Tater

• 1 very large baking potato
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 12 cup broccoli floret, steamed
• 12 cup alfredo sauce (from a jar is fine)
• 14 cup cooked chicken, shredded

1. Preheat oven to 450 degrees Fahrenheit.
2. Pierce potato all over with a fork.
3. Place it into the bowl, drizzle with oil, and smear to cover completely.
4. Shake off excess oil, sprinkle with salt, and wrap tightly in heavy duty aluminum foil.
5. Place the potato on a baking sheet so the oil will not drip down into oven.
6. Bake for 90 minutes or until a fork inserted will not lift potato off the baking sheet.
7. About 15 minutes before the potato is done, Add chicken and alfredo sauce to a small saucepan and heat.
8. Unwrap potatoes from foil and cut lengthwise with a knife; pinch open from long sides to create a 'boat' to fill with the steamed broccoli and chicken alfredo.
9. Season with salt & pepper as desired.

baking potato, olive oil, kosher salt, broccoli floret, alfredo sauce, chicken

Taken from www.food.com/recipe/chicken-broccoli-dinner-in-a-tater-368886 (may not work)