Chicken Topped Potatoes
Transform your dinner routine with these hearty and irresistible Chicken Topped Potatoes! This recipe brings together the comforting simplicity of baked russet potatoes with the rich flavors of tender, shredded chicken seasoned with paprika, garlic, and a savory chicken broth. Each potato is loaded with creamy sour cream, melted cheddar cheese, crispy bacon crumbles, and a sprinkle of fresh green onions for a delightful combination of textures and flavors. Perfectly designed for busy weeknights yet indulgent enough for casual gatherings, this dish is a satisfying crowd-pleaser. With just 15 minutes of prep and an hour of cooking time, it’s a wholesome, protein-packed meal that’s as delicious as it is simple to make. Try these Chicken Topped Potatoes tonight for a dish that’s sure to become a family favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 cup Chicken broth
- 1 cup Sour cream
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Green onions, sliced
- 1 cup Cooked bacon, crumbled
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, prepare the chicken topping. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Season the chicken breasts with salt, black pepper, paprika, and garlic powder. Add them to the skillet and sear for 3-4 minutes on each side until golden brown.
Pour the chicken broth into the skillet, cover with a lid, and simmer for 15-20 minutes until the chicken is cooked through and tender.
Remove the chicken from the skillet and shred it using two forks.
Once the potatoes are done baking, remove them from the oven and let them cool slightly. Cut a slit down the middle of each potato and gently fluff the insides with a fork.
Top each potato with a dollop of sour cream, a generous portion of shredded chicken, shredded cheddar cheese, crumbled bacon, and sliced green onions.
Serve immediately and enjoy your Chicken Topped Potatoes!
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1791 mg | 78% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.5 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 336 mg | 26% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 2151 mg | 46% | |
*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.
