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.
A simple, comforting meal inspired by American loaded baked potatoes, but adapted to everyday ingredients. The contrast between the crispy skin and the creamy, cheesy filling with chicken makes it satisfying without being complicated to prepare.
Chef's tips
Choose potatoes of similar size so they bake evenly. Don’t scoop out too much of the flesh or the skins may tear and won’t hold the filling. If the filling seems too thick, loosen it with a spoonful of sour cream or milk.
How to serve
Serve with a fresh salad and a dollop of extra sour cream on top. For a more indulgent version, drizzle with garlic or barbecue sauce and add a few slices of jalapeño for heat.
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
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
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.
These potatoes are perfect for using up leftover roast or grilled chicken. They also make a fun, informal meal where everyone gets their own stuffed potato and can add their favorite toppings at the table.
