American-Style Baked Potatoes with Chicken and Cheese Recipe
This dish is similar to American loaded potatoes – baked potatoes stuffed with all the good things: chicken pieces, cheese and chives. The skin is slightly crispy on the outside, while the inside is soft and creamy. It’s a great idea for an easy oven-baked dinner that you can eat from a plate or straight from the skin.
Prep Time
20 min
Cook Time
55 min
Total Time
75 min
Servings
4
Ingredients
- potatoes - 4 pieces
- chicken breast - 250 g
- yellow cheese - 120 g
- sour cream - 80 g
- butter - 20 g
- oil - 15 ml
- chives - 3 tablespoons
- garlic - 1 piece
- paprika - 0.5 teaspoons
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
Main Ingredient:
potatoes
Preparation
- Scrub the potatoes thoroughly under running water using a brush, but do not peel them. Pat dry, prick several times with a fork, rub lightly with oil and sprinkle with a pinch of salt.
- Place the potatoes on a baking tray lined with baking paper and bake in an oven preheated to 200°C (top and bottom heat) for 45–55 minutes, until soft inside – check by inserting a knife or fork into the thickest part.
- Meanwhile, cut the chicken breast into small cubes. Season with salt, pepper and paprika.
- Heat a little oil in a frying pan and fry the chicken for 8–10 minutes over medium heat, stirring, until the pieces are golden and completely white inside. Set aside to cool slightly.
- Finely chop the chives. Grate the yellow cheese if it isn’t pre-grated.
- Remove the baked potatoes from the oven and cut them lengthwise in half, but not all the way through – the halves should still be attached at the bottom. Gently open them up, taking care not to burn yourself.
- Scoop some of the flesh from each potato into a bowl, leaving a thin layer next to the skin so the potato keeps its shape.
- Add the butter, sour cream, garlic pressed through a garlic press, half of the cheese, most of the chives and the fried chicken to the bowl with the potato flesh. Season with salt and pepper and mix thoroughly into a thick, creamy filling.
- Fill the hollowed-out potatoes with the prepared mixture, sprinkle with the remaining cheese and return to the oven for 8–10 minutes, until the cheese melts and is lightly browned.
- Before serving, sprinkle with the remaining chives.
Storage
In fridge:
2 days
Freezing:
Yes
Store leftover baked potatoes in an airtight container in the fridge for up to 2 days. Reheat in the oven so the skin becomes slightly crispy again and the filling warms through. Avoid reheating multiple times.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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