Easy Stuffed Potatoes Recipe with Chicken
Directions
- 1Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
- 2Peel the potatoes, rinse them, and pat them dry.
- 3Cut each potato in half lengthwise.
- 4Using a spoon, carefully scoop out the center of each half, leaving a thin but sturdy border around the edges.
- 5In a small bowl, mix olive oil, salt, black pepper, paprika, and thyme.
- 6Brush the inside and edges of the potato halves with the seasoned oil mixture.
- 7Place the potatoes on the prepared baking tray and bake for about 30 minutes, or until tender inside and slightly golden around the edges.
- 8While the potatoes are baking, heat olive oil in a pan over medium heat.
- 9Add the diced chicken and cook until lightly golden and fully cooked through.
- 10For the tomato version, stir in the tomato sauce, season with salt, pepper, paprika, and thyme, and let simmer for a few minutes until slightly thickened.
- 11For the creamy version, reduce the heat and pour in the cooking cream.
- 12Let it simmer gently until the sauce thickens and coats the chicken.
- 13Adjust seasoning if needed for the creamy version.
- 14Remove the baked potatoes from the oven and carefully fill each half with the prepared chicken mixture.
- 15Sprinkle shredded cheese generously over each stuffed potato.
- 16Return to the oven for another 8–10 minutes, or until the cheese is melted and bubbly.
- 17Remove from the oven and let rest for a few minutes.
- 18Garnish with fresh parsley and serve warm.
Ingredients
- 5 large potatoes (jumbo size)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 large chicken breast, diced
- 2 garlic cloves, minced
- 200 ml tomato sauce or crushed tomatoes
- 150 ml cooking cream (for creamy version)
- salt and black pepper
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 tablespoons olive oil (for cooking)
- 150 g shredded mozzarella or cheddar cheese
- fresh parsley, chopped (for garnish)
Equipment
baking trayparchment papersmall bowlspoonpan
Tips
- Don’t over-scoop the potatoes, leaving a thin but sturdy border.
- Bake the potatoes until lightly golden before filling.
- Don’t overload with sauce; the chicken filling should be juicy, not watery.
- Keep the filling thick, not watery.
- Season generously as potatoes are mild.
- Add texture for contrast to the soft filling.
- Use a cheese that melts well for topping.
- Don’t overfill the potatoes.
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