Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaded Chicken & Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 78 reviews
  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 0h 45m
  • Total Time: 1h 0m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

Loaded Chicken & Potatoes is a hearty and comforting dish featuring tender baked potatoes stuffed with a flavorful mixture of seasoned shredded chicken, melted cheddar cheese, crispy bacon, fresh green onions, and creamy sour cream. Perfect for a satisfying weeknight meal, this recipe combines classic flavors with simple preparation for a delicious home-cooked dinner.

Ingredients

Scale

Potatoes

  • 4 medium potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Chicken Mixture

  • 2 cups cooked chicken, shredded

Toppings

  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon, crumbled
  • 1/4 cup green onions, chopped
  • 1/2 cup sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
  2. Clean Potatoes: Wash the potatoes thoroughly under cold water to remove any dirt or debris.
  3. Dry Potatoes: Dry the potatoes completely with a clean towel or paper towels to ensure even baking.
  4. Poke Potatoes: Use a fork to poke several holes in each potato to allow steam to escape during baking.
  5. Bake Potatoes: Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45 minutes, or until tender when pierced with a fork.
  6. Heat Oil and Spices: While potatoes bake, heat olive oil in a large skillet over medium heat.
  7. Add Spices to Oil: Add garlic powder, paprika, dried thyme, salt, and black pepper to the skillet.
  8. Toast Spices: Stir the spices in the oil for about 30 seconds to release their fragrance and slightly toast them.
  9. Cook Chicken: Add shredded chicken to the seasoned oil and cook for 2-3 minutes until heated through.
  10. Set Chicken Aside: Remove skillet from heat and keep the seasoned chicken warm.
  11. Remove Baked Potatoes: Carefully take the potatoes from the oven using oven mitts.
  12. Cool and Slice Potatoes: Let potatoes cool for a few minutes, then slice them in half lengthwise.
  13. Fluff Potato Insides: Use a fork to fluff the insides of each potato half, creating a pocket for toppings.
  14. Add Chicken Mixture: Divide the seasoned chicken evenly and spoon over the fluffed potato halves.
  15. Add Cheese: Top the chicken with shredded cheddar cheese evenly over each potato.
  16. Bake Again: Return the loaded potatoes to the oven and bake for an additional 5-7 minutes until cheese melts and bubbles.
  17. Cook Bacon: While cheese melts, cook bacon in a separate pan over medium heat until crispy.
  18. Prepare Bacon: Remove bacon from pan and crumble into small pieces.
  19. Chop Green Onions: Slice the green onions into small pieces for garnish.
  20. Remove Potatoes: Take the cheesy potatoes from the oven carefully.
  21. Top Potatoes: Garnish each potato with crumbled bacon, chopped green onions, and a dollop of sour cream.
  22. Serve: Serve immediately while hot and enjoy your loaded chicken and potatoes.

Notes

  • You can substitute cooked rotisserie chicken for convenience.
  • For a spicier kick, add a pinch of cayenne pepper to the seasoning.
  • Use turkey bacon or omit bacon for a leaner option.
  • Leftovers can be refrigerated and reheated for up to 2 days.
  • Make sure potatoes are soft before stuffing for best texture.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://speedyhomecooking.com/loaded-chicken-and-potatoes-recipe/