Are you ready to transform an ordinary weeknight dinner into a mouthwatering culinary experience that will have your family begging for seconds? These Loaded Chicken Steak Stuffed Potatoes are not just a meal; they're a flavor explosion waiting to happen! Imagine crispy, golden potato boats stuffed with tender, seasoned chicken, melted cheese, and a creamy sour cream filling that will make your taste buds dance with joy. This recipe is the ultimate comfort food mashup that combines the heartiness of a loaded baked potato with the irresistible appeal of a chicken-filled delight.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 pound cooked chicken, shredded
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Thoroughly wash the russet potatoes and pat them dry with a clean kitchen towel.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with salt to create a crispy skin.
- Place potatoes directly on the middle oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork and the skin is crisp and golden brown.
- While potatoes are baking, prepare the chicken filling. If using pre-cooked chicken, shred it using two forks or chop into small pieces. Season with salt, pepper, and optional herbs like dried thyme or parsley.
- Once potatoes are done, remove from oven and let cool for 5-10 minutes. Carefully slice each potato lengthwise, creating a boat-like shape.
- Gently fluff the potato's interior with a fork, creating space for the filling. Leave a small border around the edges to maintain the potato's structure.
- Mix shredded chicken with sour cream, half of the shredded cheese, and half of the chopped green onions. Season the mixture with additional salt and pepper to taste.
- Generously stuff each potato with the chicken mixture, ensuring even distribution. Top each potato with remaining shredded cheese.
- Return stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until cheese is melted and slightly golden.
- Remove from oven and garnish with remaining green onions. Let cool for 2-3 minutes before serving.
- Serve hot, optionally with additional toppings like crispy bacon bits, extra sour cream, or a drizzle of hot sauce.
Tips
- Potato Selection: Choose large, uniform russet potatoes for the best texture and easiest stuffing.
- Crispy Skin Secret: Don't skip rubbing the potatoes with olive oil and salt - this creates that irresistible crispy exterior.
- Chicken Prep: For extra flavor, consider using rotisserie chicken or seasoning your chicken with additional herbs like thyme or paprika.
- Cheese Melting Tip: For the perfect cheese melt, use a combination of cheeses like cheddar and mozzarella for maximum flavor and stretch.
- Make-Ahead Friendly: You can prepare the stuffed potatoes in advance and refrigerate, then bake when ready to serve.
- Customization: Feel free to add extra toppings like crispy bacon bits, jalapeños, or a drizzle of ranch for personal flair.
- Serving Suggestion: Let the potatoes rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
