Loaded Baked Potato with Chicken
A hearty, satisfying meal packed with flavor and comfort.
⏱️ 75 min🍽️ Serves 1
🔥 680 kcal💪 55g protein🍚 60g carbs🥑 25g fat🌾 9g fibreper serving
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servings
Ingredients
- 🍗300 g boneless, skinless chicken breast
- 🥔2 large russet potatoes
- 🧀½ cup shredded cheddar cheese
- 🍦¼ cup sour cream
- 🧈2 tbsp butter
- 🌿2 tbsp chives, chopped
- 🫒1 tsp olive oil
- 🌶️½ tsp paprika
- 🧄¼ tsp garlic powder
- 🧂¼ tsp salt
- 🌶️⅛ tsp black pepper
Pro tips
- For extra crispy potato skin, rub with olive oil and a pinch of salt before baking.
- Don't overmix the potato filling; a slightly lumpy texture adds to the rustic feel.
- Experiment with different toppings like bacon bits, green onions, or a sprinkle of hot sauce.
Method
- 1Preheat oven to 200°C (400°F). Wash and scrub potatoes, then pierce several times with a fork. Rub with a little olive oil and sprinkle with salt.
- 2Bake potatoes directly on the oven rack for 50-70 minutes, or until fork-tender. Meanwhile, season chicken with paprika, garlic powder, salt, and pepper.
- 3Heat remaining olive oil in a skillet over medium-high heat. Cook chicken breast for 6-8 minutes per side, or until fully cooked through and no longer pink inside. Remove from skillet and shred or dice.
- 4Once potatoes are done, carefully remove from the oven. Slice each potato lengthwise down the middle, being careful not to cut all the way through.
- 5Fluff the inside of each potato with a fork. Add butter, sour cream, and half of the shredded cheddar cheese, mixing gently within the potato shell.
- 6Spoon the cooked chicken into each potato. Top with the remaining shredded cheddar cheese and chopped chives.
- 7Return potatoes to the oven for 5-10 minutes, or until cheese is melted and bubbly.
- 8Serve hot and enjoy your delicious loaded baked potatoes!