Description
This Loaded Chicken & Potatoes recipe combines perfectly baked potatoes topped with a flavorful mixture of seasoned shredded chicken, melted cheddar cheese, crispy bacon, fresh green onions, and a dollop of sour cream for a hearty and comforting meal.
Ingredients
Scale
Potatoes
- 4 medium potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Chicken & Toppings
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1/2 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Wash Potatoes: Thoroughly wash the potatoes under cold running water to remove any dirt or debris.
- Dry Potatoes: Pat the potatoes dry completely using a clean towel or paper towels to ensure even baking.
- Pierce Potatoes: Use a fork to poke a few holes in each potato, allowing steam to escape during baking.
- Bake Potatoes: Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45 minutes, or until they are tender when pierced with a fork.
- Heat Oil and Spices: While the potatoes bake, heat olive oil in a large skillet over medium heat, then add garlic powder, paprika, dried thyme, salt, and black pepper. Stir the spices in the oil for about 30 seconds to toast them and release their aroma.
- Add Chicken: Add the shredded cooked chicken to the skillet, stirring it into the seasoned oil mixture, and cook for 2-3 minutes until heated through.
- Keep Chicken Warm: Remove the skillet from heat and set aside to keep the chicken warm.
- Remove Potatoes from Oven: Once the potatoes are baked, carefully take them out using oven mitts.
- Cool Potatoes: Let the potatoes cool for a few minutes until they can be handled safely.
- Slice Potatoes: Slice each potato in half lengthwise.
- Fluff Potato Insides: Use a fork to fluff the insides of each potato half, creating a pocket for the toppings.
- Add Chicken Filling: Divide the seasoned chicken mixture evenly and spoon it over the fluffed potato halves.
- Top with Cheese: Sprinkle shredded cheddar cheese evenly over the chicken-topped potatoes.
- Bake with Cheese: Return the loaded potatoes to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Cook Bacon: While the potatoes bake, cook bacon in a separate pan over medium heat until crispy.
- Prepare Bacon and Onions: Remove bacon from heat and crumble it into small pieces. Chop the green onions into small slices.
- Remove Potatoes Again: Once the cheese is melted, carefully take the potatoes out of the oven.
- Add Final Toppings: Top each loaded potato with crumbled bacon, chopped green onions, and a dollop of sour cream.
- Serve: Serve the loaded chicken and potatoes immediately while hot and enjoy!
Notes
- For extra flavor, you can add a pinch of cayenne pepper to the seasoning mix if you like some heat.
- Use russet potatoes for the best baking and fluffy texture.
- Leftover cooked chicken can be used to speed up preparation time.
- To save time, bacon can be cooked in the oven alongside the potatoes if pan space is limited, but monitor closely to prevent burning.
- Sour cream can be substituted with Greek yogurt for a healthier option.
