Easy Stuffed Potatoes Recipe with Chicken
Golden, cheesy, and slightly crispy around the edges - this stuffed potatoes recipe is pure comfort on a plate. The moment they come out of the oven, bubbling and perfectly baked, you already know dinner is going to be good.These baked stuffed potatoes with chicken are one of those meals that feel homemade in the best way. Soft potato shells filled with juicy, seasoned chicken, a creamy touch, and a generous layer of melted cheese on top. Simple ingredients, big flavor.
Ingredients
For the Potatoes
- 5 –6 large potatoes jumbo size
- 2 –3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
For the Chicken Filling (Base)
- 1 large chicken breast about 500–600 g, diced
- 2 –3 garlic cloves minced
- 200 ml tomato sauce or crushed tomatoes
- 150 ml cooking cream for creamy version
- Salt and black pepper to taste
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 –2 tablespoons olive oil for cooking
For Topping
- 150 –200 g shredded mozzarella or cheddar cheese
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
- Peel the potatoes, rinse them, and pat them dry. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the center of each half, leaving a thin but sturdy border around the edges.
- In a small bowl, mix olive oil, salt, black pepper, paprika, and thyme. Brush the inside and edges of the potato halves with the seasoned oil mixture.
- Place the potatoes on the prepared baking tray and bake for about 30 minutes, or until tender inside and slightly golden around the edges.
- While the potatoes are baking, heat olive oil in a pan over medium heat. Add the diced chicken and cook until lightly golden and fully cooked through.
- For 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.
- For the creamy version, reduce the heat and pour in the cooking cream. Let it simmer gently until the sauce thickens and coats the chicken. Adjust seasoning if needed.
- Remove the baked potatoes from the oven and carefully fill each half with the prepared chicken mixture.
- Sprinkle shredded cheese generously over each stuffed potato and return to the oven for another 8–10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let rest for a few minutes, garnish with fresh parsley, and serve warm.
Notes
Estimated Calories
Per serving (based on 4 servings):Approximately 520–580 kcal per serving Per stuffed potato half:
Approximately 260–290 kcal
Estimated Breakdown (entire recipe):
- Potatoes (5 large): ~800–900 kcal
- Chicken breast (600 g): ~900–1,000 kcal
- Olive oil (3–4 tbsp total): ~360–480 kcal
- Cooking cream (150 ml): ~300–350 kcal (only if using creamy version)
- Cheese (180 g): ~600–700 kcal
- Tomato sauce & vegetables: ~100–150 kcal
Approximately 2,900–3,300 kcal (depending on version and cheese used)
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
