Chicken Stuffed Potatoes

Chicken stuffed potatoes were born out of one of those lazy Sunday moments when I had leftover roast chicken and a few lonely potatoes sitting on the counter so instead of ordering takeout I decided to experiment with what I had and the result was far better than I expected. That creamy cheesy chicken filling inside a perfectly baked potato turned into something I now crave on a regular basis.

What I love most about chicken stuffed potatoes is how versatile and comforting they are because you can keep it simple or dress it up with your favorite toppings and sauces so I often make them for family dinners or meal prep and they reheat like a dream making them both satisfying and practical.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Russet potatoes – Their firm skins and fluffy insides make them ideal for stuffing
• Cooked shredded chicken – Adds protein and heartiness to the filling
• Sour cream – Brings a creamy tang and smooth texture
• Cream cheese – Makes the filling extra rich and indulgent
• Shredded cheddar cheese – Melts beautifully and gives that gooey cheesy top
• Garlic powder – Adds savory flavor throughout
• Onion powder – Enhances the chicken and cheese blend
• Salt and black pepper – For seasoning and balance
• Fresh parsley – A fresh herb finish for brightness
• Olive oil – Helps crisp the potato skins while baking

Tools You’ll Need

• Baking Sheet – For roasting the potatoes evenly
• Fork – Used to poke holes in the potatoes for proper baking
• Knife – To cut open the tops for stuffing
• Mixing Bowl – For combining the chicken filling
• Spoon – To scoop and fill the potato shells
• Oven or Air Fryer – Used to bake and melt everything perfectly
• Aluminum Foil (optional) – Helps prevent over-browning during baking

Instructions

Step 1: Bake the Potatoes

I begin by preheating the oven to 400°F and scrubbing the russet potatoes clean then I pierce them a few times with a fork rub them lightly with olive oil and sprinkle with salt before placing them directly on the oven rack or on a baking sheet. I bake them for about 45–50 minutes until fork-tender.

Step 2: Prep the Filling

While the potatoes are baking I mix together the shredded cooked chicken, sour cream, cream cheese, garlic powder, onion powder, salt, pepper, and half of the cheddar cheese in a large bowl until everything is combined well.

Step 3: Hollow the Potatoes

Once the potatoes are cool enough to handle I slice them open lengthwise and gently scoop out a portion of the center leaving a sturdy shell. I mash some of the scooped-out potato and mix it into the chicken filling for extra texture.

Step 4: Fill and Top

I spoon the chicken mixture generously back into each potato shell then I sprinkle the remaining cheddar cheese on top.

Step 5: Bake Again

I return the stuffed potatoes to the oven for another 10–15 minutes or until the cheese is melted and bubbly. Sometimes I broil them for the last 2 minutes to get a golden top.

Step 6: Garnish and Serve

Right before serving I sprinkle chopped fresh parsley on top for a pop of color and freshness.

Tips

If I’m short on time I microwave the potatoes instead of baking them and it still works well. For extra flavor I sometimes mix in a spoonful of buffalo sauce barbecue sauce or pesto into the filling. You can also add cooked bacon bits or chopped spinach for variety and more nutrition.

Ways to Serve

I usually serve these chicken stuffed potatoes with a side salad or steamed veggies to round out the meal. They’re also great on their own for a quick lunch or dinner and leftovers make an excellent portable lunch the next day. You can even slice them in half and serve as appetizers for game day!

Frequently Asked Questions

Can I use rotisserie chicken for chicken stuffed potatoes?

Absolutely! Rotisserie chicken works perfectly and saves time. Just shred it and mix it with the filling ingredients.

Can I freeze chicken stuffed potatoes?

Yes, I’ve frozen them after stuffing (before the final bake). I wrap them in foil then freeze and bake straight from frozen at 375°F until heated through.

Can I make this dairy-free?

You can substitute the sour cream and cream cheese with dairy-free alternatives and use a dairy-free shredded cheese. I’ve done this with great results!

See You in the Kitchen

I hope you give these chicken stuffed potatoes a go! They’re the kind of comforting recipe that’s easy enough for a weeknight but special enough for sharing. Don’t forget to snap a pic and let me know how yours turned out!

Happy Cooking!

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