Description
Crispy baked potato halves filled with creamy shredded chicken, melted cheese, and simple seasonings, making a comforting and satisfying meal.
Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked shredded chicken
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 200°C and line a baking sheet.
- In a bowl, mix shredded chicken, sour cream, butter, garlic powder, paprika, salt, and black pepper until well combined.
- Bake the whole potatoes for about 45 minutes until tender, then let them cool slightly.
- Slice potatoes in half, scoop out some of the inside, and mix it into the chicken filling. Spoon the mixture back into the potato shells and top with cheese.
- Return the filled potatoes to the oven and bake for 15 minutes until the cheese is melted and bubbly.
- Sprinkle freshly chopped parsley over the top.
- Serve warm and enjoy.
Notes
- Use evenly sized potatoes so they cook evenly.
- Taste the filling before stuffing to adjust seasoning.
- Reheat leftovers in the oven for best texture.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: stuffed potato chicken boats, baked stuffed potatoes, chicken potato recipe, cheesy potato boats, easy dinner ideas