Chicken Stuffed Potatoes
Elevate your weeknight dinner game with these irresistible Chicken Stuffed Potatoes, a hearty and flavorful dish that's sure to impress! Featuring perfectly baked russet potatoes, their creamy centers are mashed with butter, cheddar cheese, and garlic for a rich, velvety base, then combined with tender, shredded paprika-seasoned chicken. Each potato is generously stuffed before being baked again for golden perfection and garnished with fresh parsley for a burst of color and flavor. This easy-to-make comfort food pairs beautifully with a dollop of sour cream and is perfect for family dinners or entertaining guests. With minimal prep and a crave-worthy combination of textures and flavors, this recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 4 Large russet potatoes
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 2 Garlic cloves (minced)
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter
- 1 cup Shredded cheddar cheese
- 2 tablespoons Chopped fresh parsley
- 0.5 cup Sour cream (optional for serving)
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Poke each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Place them directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, prepare the chicken. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Season the chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, and oregano.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and fully cooked through. Remove from heat and let the chicken cool for a few minutes.
Shred the cooked chicken using two forks and set aside.
Once the potatoes are finished baking, remove them from the oven and let them cool for 5-10 minutes until they are safe to handle.
Cut each potato in half lengthwise and scoop out most of the flesh, leaving a thin layer around the skin to maintain their shape. Place the scooped-out potato flesh into a mixing bowl.
Add the butter, shredded cheddar cheese, and minced garlic to the potato flesh in the bowl. Mash together until smooth and well combined. Stir in half of the chopped parsley.
Add the shredded chicken to the mashed potato mixture and mix well.
Fill the hollowed-out potato skins with the chicken-potato mixture, pressing it in lightly to ensure each potato half is well-stuffed.
Arrange the stuffed potatoes on a baking sheet and bake in the oven at 400°F (200°C) for another 10-15 minutes, or until the tops are golden and the filling is heated through.
Remove from the oven and garnish with the remaining chopped parsley. Serve hot with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 271.2 g | 99% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 13.5 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1164 mg | 90% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 7536 mg | 160% | |
*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.
