Twice-baked chicken-stuffed potatoes are a comforting and satisfying dish that’s perfect for dinner or a special occasion. This recipe combines the creamy goodness of baked potatoes with a savory chicken filling, all topped with melted cheese. It’s a delicious, hearty meal that’s surprisingly easy to make. Let’s dive into the recipe!
Ingredients
For the Potato Filling:
- 5 large potatoes: The base of the dish, providing a fluffy and creamy texture.
- 2 tablespoons of olive oil: Ideal for cooking the onion and garlic.
- 1 onion, chopped: Adds sweetness and depth of flavor to the filling.
- 2–3 cloves garlic, minced: Infuses the filling with a rich, aromatic flavor.
- 200 grams cooked chicken, shredded: Adds protein and a savory bite.
- 100 grams sour cream: For creaminess and tanginess in the filling.
- 100 grams grated cheese (cheddar, mozzarella, or a mix): Melts into the filling and adds a deliciously cheesy topping.
- 2 tablespoons butter: Adds richness to the filling.
- Salt, to taste: Enhances all the flavors in the dish.
- Black pepper, to taste: Adds a mild heat and depth of flavor.
- Fresh herbs (like parsley or chives), chopped (optional, for garnish): Adds a fresh, vibrant finish.
Instructions
1. Bake the Potatoes:
- Preheat your oven to 200°C (400°F).
- Rinse and pat the potatoes dry, then prick them with a fork multiple times.
- Set the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are easily pierced with a knife.
- After baking, take the potatoes out of the oven and allow them to cool for a few minutes.
2. Prepare the Filling:
- As the potatoes bake, warm the olive oil in a skillet set to medium heat.
- Add the chopped onion and sauté for about 5 minutes, until softened.
- Stir in the minced garlic and cook for an additional minute until aromatic.
- Stir in the shredded chicken and cook for 2-3 minutes to combine the flavors. Remove from heat and set aside.
3. Scoop Out the Potatoes:
- When the potatoes are cool enough to touch, slice them lengthwise.
- Using a spoon, carefully scoop out the potato flesh, leaving about a 1/4-inch thick shell.
4. Make the Potato Filling:
- To the bowl with the potato flesh, add the sautéed onion, garlic, and chicken mixture.
- Stir in the sour cream, butter, and half of the grated cheese.
- Season with salt and black pepper to taste. Mix everything together until the filling is creamy and well combined.
5. Stuff and Bake the Potatoes:
- Scoop the filling back into the potato halves, packing it in generously.
- Place the stuffed potatoes on a baking sheet and sprinkle the remaining grated cheese on top.
- Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and golden brown.
6. Garnish and Serve:
- Take the potatoes out of the oven and let them rest for a few minutes.
- Garnish with fresh herbs like parsley or chives, if desired.
- Serve the twice-baked chicken-stuffed potatoes warm, and enjoy a hearty, flavorful meal!
Conclusion
These twice-baked chicken-stuffed potatoes are the perfect combination of comfort and flavor. The creamy potato filling, savory chicken, and melted cheese make for a satisfying meal that’s sure to please everyone at the table. Whether you’re serving them for a weeknight dinner or a special gathering, this recipe is bound to become a favorite. Give it a try, and enjoy the deliciousness of twice-baked potatoes with a savory twist!