Chicken Club Stuffed Potatoes
Upgrade your comfort food game with these irresistible Chicken Club Stuffed Potatoes! Perfectly baked russet potatoes are hollowed out and loaded with a mouthwatering filling of tender shredded chicken, crispy bacon, melty cheddar cheese, and a creamy blend of sour cream and mayonnaise. Each potato is baked to golden perfection, creating a crispy skin that contrasts beautifully with the velvety, savory filling. Garnished with fresh green onions and a sprinkle of parsley, these stuffed potatoes are a hearty, flavor-packed meal ideal for weeknight dinners or casual gatherings. Ready in just over an hour, this all-in-one dish transforms humble ingredients into a satisfying and visually appealing feast. Keywords: stuffed potatoes recipe, chicken club, baked potatoes, easy dinner ideas, comfort food recipes.
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Recipe Information
Ingredients
- 4 whole large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups cooked chicken breast, shredded or diced
- 0.5 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 2 tablespoons mayonnaise
- 2 whole green onions, thinly sliced
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and dry them thoroughly. Poke several holes in each potato with a fork to allow steam to escape during baking.
Rub the potatoes all over with olive oil and season generously with salt and a sprinkle of pepper. Place the potatoes directly on the oven rack or on a baking sheet.
Bake the potatoes for 50-60 minutes, or until they are tender inside when pierced with a knife. Remove them from the oven and let them cool slightly until they’re safe to handle.
While the potatoes are baking, prepare the chicken club filling. In a mixing bowl, combine the shredded or diced chicken breast, crumbled bacon, and shredded cheddar cheese. In a small bowl, mix sour cream and mayonnaise, then stir into the chicken mixture until well combined. Season with salt and pepper to taste.
Slice each baked potato in half lengthwise. Carefully scoop out the inside of each potato half, leaving a 1/4-inch shell. Place the scooped-out potato into the chicken mixture and mash it lightly to incorporate.
Spoon the chicken club filling back into each potato shell, packing it in firmly. Place the stuffed potatoes back in the oven on a baking sheet and bake for an additional 10-15 minutes, or until the filling is warmed through and slightly golden on top.
Garnish the stuffed potatoes with thinly sliced green onions and a sprinkle of parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 4.7 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 296 mg | 23% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2048 mg | 44% | |
*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.
