Baking, Chicken

The Ultimate Chicken Stuffed Baked Potato Recipe

Welcome to another mouthwatering recipe from Smokin’ and Grillin’ with AB! Today, we’re diving into the world of comfort food with a twist – Chicken Stuffed Baked Potatoes. Picture this: fluffy baked potatoes loaded with creamy seasoned chicken, gooey melted cheese, crispy bacon, and fresh chives. Are you drooling yet? Stick around as we walk you through this budget-friendly and downright irresistible dish that will have your taste buds singing!

Looking for a hearty meal that’s easy on the wallet but doesn’t compromise on flavor? Look no further than our Chicken Stuffed Baked Potatoes! Not only are they incredibly satisfying and packed with savory goodness, but they’re also versatile enough to please even the pickiest eaters. Whether you’re feeding a hungry family or hosting a casual get-together with friends, these loaded potatoes are sure to steal the show.

Ingredients:

  • 3 large russet potatoes
  • 2 boneless, skinless chicken breasts
  • 4 ounces cream cheese (half of an 8 oz block)
  • 1 tablespoon garlic butter seasoning (or seasoning of your choice)
  • Bacon sea salt (or regular sea salt)
  • Shredded cheddar cheese
  • Bacon bits
  • Chopped chives
  • Olive oil

Step-by-Step Guide:

  • Preheat your oven to 350°F (175°C).
  • Wash and scrub the potatoes thoroughly, then pat them dry with a paper towel.
  • Using a fork, poke holes all over the potatoes to allow steam to escape during baking.
  • Season the chicken breasts with garlic butter seasoning on both sides.
  • Lay the seasoned chicken breasts in a baking dish.
  • Cut the cream cheese block in half and place one half into the crockpot alongside the chicken.
  • Cook the chicken and cream cheese in the crockpot for 2.5 hours on high.
  • While the chicken is cooking, fry or bake the bacon until crispy.
  • Once cooked, crumble or chop it into bits.
  • Shred the Chicken and Mix the Filling:
  • Once the chicken is fully cooked, shred it using two forks.
  • Add shredded cheese and bacon bits to the shredded chicken.
  • Mix everything together until well combined and creamy.
  • Carefully open up each potato and fluff the insides with a fork.
  • Add a pat of butter to each potato.
  • Spoon the chicken and cheese mixture into each potato, filling them generously.
  • Garnish each stuffed potato with chopped chives.
  • Serve hot and enjoy your budget-friendly and delicious meal!

Expert Tips and Tricks:

  • Experiment with different seasonings for the chicken to change up the flavor profile. Cajun seasoning, Italian herbs, or taco seasoning are all fantastic options.
  • For extra indulgence, top your stuffed potatoes with a dollop of sour cream or a drizzle of ranch dressing before serving.
  • Want to make this recipe vegetarian? Swap out the chicken for cooked black beans or lentils for a protein-packed alternative.

Variations:

  1. Tex-Mex Twist: Add diced tomatoes, black beans, corn, and shredded Mexican cheese blend to the chicken mixture. Top with sliced jalapenos for a spicy kick.
  2. Mediterranean Inspired: Mix chopped spinach, sun-dried tomatoes, feta cheese, and Kalamata olives into the chicken filling. Sprinkle with fresh oregano before serving.
  3. Buffalo Chicken: Toss shredded chicken in buffalo sauce before stuffing it into the potatoes. Top with blue cheese crumbles and chopped celery.
  4. BBQ Chicken: Mix shredded chicken with your favorite barbecue sauce. Top with crispy onion straws for added crunch.
  5. Philly Cheesesteak: Saute sliced onions, peppers, and mushrooms until caramelized. Mix them with shredded chicken and provolone cheese before stuffing the potatoes.
  6. Greek Chicken: Season shredded chicken with Greek seasoning and mix in diced cucumber, cherry tomatoes, red onion, and crumbled feta cheese. Serve with a dollop of tzatziki sauce.
  7. Caprese Style: Layer sliced tomatoes, fresh mozzarella, and basil leaves with shredded chicken. Drizzle with balsamic glaze before serving.
  8. Breakfast Loaded: Stuff the potatoes with scrambled eggs, cooked breakfast sausage, and shredded cheddar cheese. Top with diced avocado and salsa.
  9. Spinach and Artichoke: Mix shredded chicken with cream cheese, cooked spinach, chopped artichoke hearts, and grated Parmesan cheese. Bake until bubbly and golden.
  10. Vegan Option: Substitute the chicken with seasoned and sauteed tofu or tempeh. Load up the potatoes with your favorite vegan cheese, veggies, and plant-based bacon bits.

What to Serve it With:

  1. Crisp green salad with vinaigrette dressing
  2. Steamed broccoli or roasted vegetables
  3. Garlic bread or dinner rolls
  4. Coleslaw or potato salad
  5. Corn on the cob or grilled corn salad
  6. Fresh fruit salad or sliced melon
  7. Baked beans or macaroni and cheese
  8. Caesar salad with homemade dressing
  9. Sweet potato fries or onion rings
  10. Creamy mashed potatoes or rice pilaf

Freezing Instructions:

  1. Allow the grilled Jerk Chicken Wings to cool completely to room temperature.
  2. Arrange the wings in a single layer on a baking sheet lined with parchment paper or aluminum foil.
  3. Place the baking sheet in the freezer and freeze the wings until solid, about 1-2 hours.
  4. Once frozen, transfer the wings to a freezer-safe bag or airtight container, removing as much air as possible before sealing.
  5. Label the container with the date and contents for easy identification.
  6. Store the wings in the freezer for up to 2-3 months.

Reheating Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Remove the desired amount of frozen Jerk Chicken Wings from the freezer and place them on a baking sheet lined with parchment paper or aluminum foil.
  3. Bake the wings in the preheated oven for 20-25 minutes, flipping halfway through, or until heated through and crispy.
  4. For extra crispiness, you can broil the wings for an additional 2-3 minutes on each side.
  5. Once heated through, remove the wings from the oven and serve immediately.
  6. Enjoy your delicious Jerk Chicken Wings with all their bold flavors and spicy goodness!

Recipe Card

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Chicken Stuffed Baked Potato

Ingredients

Instructions

  1. Preheat your oven to 350°F (175°C). Wash and scrub the potatoes thoroughly, then pat them dry with a paper towel. Using a fork, poke holes all over the potatoes to allow steam to escape during baking. Cover with olive oil and bacon sea salt. 

  2. Season the chicken breasts with garlic butter seasoning (or seasoning of your choice) on both sides. Lay the seasoned chicken breasts in a baking dish. Cut the cream cheese block in half and place one half into the crockpot alongside the chicken. Cook the chicken and cream cheese in the crockpot for 2.5 hours on high.

  3. While the chicken and cream cheese are baking, cook the bacon until crispy. Once cooked, crumble or chop it into bits.

  4. Once the chicken is fully cooked, shred it using two forks. Add some shredded cheese and bacon bits. Mix everything together until well combined and creamy.

  5. Carefully open up each potato and fluff the insides with a fork. Add in butter. Spoon the chicken and cheese mixture into each potato, filling them generously.

  6. Garnish each stuffed potato with chopped chives. Serve hot and enjoy your budget-friendly and delicious meal!

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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