Easy Stuffed Potatoes Recipe with Chicken

60 mins
Serves 5
https://sweetfamilymeals.com/recipe/easy-stuffed-potatoes-recipe-with-chicken/

Directions

  1. 1Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
  2. 2Peel the potatoes, rinse them, and pat them dry.
  3. 3Cut each potato in half lengthwise.
  4. 4Using a spoon, carefully scoop out the center of each half, leaving a thin but sturdy border around the edges.
  5. 5In a small bowl, mix olive oil, salt, black pepper, paprika, and thyme.
  6. 6Brush the inside and edges of the potato halves with the seasoned oil mixture.
  7. 7Place the potatoes on the prepared baking tray and bake for about 30 minutes, or until tender inside and slightly golden around the edges.
  8. 8While the potatoes are baking, heat olive oil in a pan over medium heat.
  9. 9Add the diced chicken and cook until lightly golden and fully cooked through.
  10. 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.
  11. 11For the creamy version, reduce the heat and pour in the cooking cream.
  12. 12Let it simmer gently until the sauce thickens and coats the chicken.
  13. 13Adjust seasoning if needed for the creamy version.
  14. 14Remove the baked potatoes from the oven and carefully fill each half with the prepared chicken mixture.
  15. 15Sprinkle shredded cheese generously over each stuffed potato.
  16. 16Return to the oven for another 8–10 minutes, or until the cheese is melted and bubbly.
  17. 17Remove from the oven and let rest for a few minutes.
  18. 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.