Creamy Chicken-Stuffed Loaded Twice-Baked Potatoes

Ingredients

• 6 large russet potatoes
• 1 cup mixed mozzarella and cheddar cheese (Used inside the potatoes and for topping)
• salt and black pepper (To taste; used on the potatoes, potato flesh, and chicken)
• 3 tbsp oil (For coating the potatoes)
• 4 tbsp butter (Mixed into the opened potatoes)
• fresh parsley (For garnish)
• 1 lb chicken breast (Cut into small cubes)
• 2 tbsp olive oil (For cooking the chicken)
• 1 tsp red chili powder
• 1 tbsp Cajun seasoning
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cloves garlic (Minced)
• 4 tbsp cream cheese
• 0.333 cup unsweetened heavy whipping cream (Approximately one-third cup)
• 0.5 cup mixed bell peppers (Vegetables of choice; the author used mixed bell peppers)
• 0.5 onion (The author used one-half onion)

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Wash and pat the potatoes dry. Season them with salt, drizzle with the oil, and coat them well.

3. 3

   Bake the potatoes for 1½ hours, until tender.

4. 4

   Meanwhile, season the cubed chicken with the red chili powder, garlic powder, Cajun seasoning, onion powder, salt, and pepper.

5. 5

   Heat the olive oil in a large skillet over medium-high heat.

6. 6

   Add the seasoned chicken cubes to the skillet and cook for 5–6 minutes, or until cooked through.

7. 7

   Add the bell peppers, onion, and minced garlic. Cook for 3–4 minutes, or until the vegetables are tender.

8. 8

   Add the cream cheese and heavy cream, then mix well to make the creamy chicken filling.

9. 9

   When the potatoes are done, use a sharp knife to make a lengthwise slit across the top of each potato, taking care not to cut completely through.

10. 10

    Gently squeeze the ends of each potato to open it as much as possible without allowing it to fall completely open.

11. 11

    Season the potato interiors with salt and pepper, then gently fluff the flesh with a fork.

12. 12

    Add the butter and some of the mixed cheese to the potato flesh and mix well.

13. 13

    Stuff each opened potato with the creamy chicken mixture.

14. 14

    Top the potatoes with more cheese and bell peppers.

15. 15

    Broil for 8–10 minutes, or until the cheese is melted and golden.

16. 16

    Garnish with fresh parsley and serve warm.

Notes

The source does not specify how much cheese or bell pepper is reserved for topping versus mixed into the potato. Broiler temperature and rack position are not specified; watch closely during broiling because the cheese can brown quickly.

Nutrition per serving

• main
• baked
• twice-baked
• stuffed potatoes
• chicken
• cheesy
• comfort food