Chicken and Tomato Topped Potatoes
Elevate your weeknight dinner routine with these hearty and flavor-packed Chicken and Tomato Topped Potatoes. This recipe combines fluffy baked potatoes with a savory topping of shredded chicken simmered in a rich, herb-infused tomato sauce. Seasoned with garlic, paprika, and oregano, the tomato mixture perfectly complements the tender chicken, while a layer of melted cheddar cheese ties it all together. Quick to prepare and baked to perfection in just over an hour, this comforting dish is finished with optional sour cream and fresh parsley for a touch of brightness. Perfect as a satisfying standalone meal, these loaded potatoes are both nutritious and delicious, making them a family-friendly favorite you'll turn to again and again.
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Recipe Information
Ingredients
- 4 pieces large baking potatoes
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 piece medium onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Wash the baking potatoes thoroughly, then pierce each potato several times with a fork. Rub the potatoes with 1 tablespoon of olive oil and place them directly on the oven rack. Bake for 50-60 minutes, or until tender when pierced with a knife.
While the potatoes are baking, prepare the chicken and tomato topping. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Season both sides of the chicken breasts with salt, black pepper, garlic powder, and paprika.
Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from the skillet and let rest for 5 minutes before shredding the chicken using two forks.
In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is softened and translucent.
Stir in the canned diced tomatoes (including their juice), tomato paste, dried basil, and dried oregano. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Add the shredded chicken back into the skillet with the tomato mixture and stir to combine. Adjust seasoning with additional salt and pepper, if needed. Remove from heat and set aside.
Once the potatoes are done baking, remove them from the oven and carefully slice each one open, lengthwise, without cutting all the way through.
Fluff the inside of the potatoes with a fork, creating a cavity to hold the filling.
Spoon the chicken and tomato mixture generously over each potato.
Sprinkle shredded cheddar cheese over the top of each potato, allowing the heat from the filling to melt the cheese slightly. If desired, you can place the stuffed potatoes under the broiler for 1-2 minutes to get the cheese bubbly and golden.
Serve immediately with a dollop of sour cream and a sprinkle of chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 4008 mg | 174% | |
| Total Carbohydrate | 294.7 g | 107% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 37.2 g | ||
| Protein | 177.1 g | 354% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1314 mg | 101% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 8853 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
