Stuffed Baked Potato

Stuffed Baked Potato with Grilled Chicken, Red Onions, and Red Bell Pepper

Stuffed baked potatoes are a comforting and filling meal, and when filled with grilled chicken, red onions, and red bell peppers, they become a hearty, flavorful dish that can be enjoyed for lunch, dinner, or even as a satisfying side. The combination of tender potatoes with savory chicken and vibrant vegetables makes this recipe a wholesome, nutritious, and delicious option for any occasion. It’s easy to prepare, customizable, and sure to please even the pickiest eaters!

Ingredients for Stuffed Baked Potatoes with Chicken, Red Onions, and Red Bell Pepper

For the Baked Potatoes:

  • 4 medium russet potatoes (or any large potato of your choice)
  • Olive oil (for brushing)
  • Salt and pepper (to taste)

For the Stuffing:

  • 2 boneless, skinless chicken breasts (grilled or sautéed, diced)
  • 1 red onion (diced)
  • 1 red bell pepper (diced)
  • 1 cup shredded cheddar cheese (or cheese of your choice)
  • ½ cup sour cream
  • 2 tablespoons butter
  • 1 tablespoon milk (optional, for creaminess)
  • 2 tablespoons chopped green onions (or chives)
  • Salt and pepper (to taste)

Optional Toppings:

  • Shredded cheese (for extra cheesy goodness)
  • Sour cream
  • Chopped fresh cilantro (or parsley for a fresh garnish)
  • Sliced avocado (for a creamy touch)
  • Crumbled bacon (for added crunch)

How to Make Stuffed Baked Potatoes with Grilled Chicken, Red Onions, and Red Bell Pepper

Step 1: Bake the Potatoes

Preheat your oven to 400°F (200°C). Scrub your russet potatoes clean and pat them dry with a towel. Use a fork to prick a few holes in each potato to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with salt and pepper. Place them directly on the oven rack and bake for about 45-60 minutes, or until the skin is crispy and the potato is tender when pierced with a fork. Once baked, remove from the oven and allow them to cool slightly.

Step 2: Prepare the Chicken and Vegetables

While the potatoes are baking, grill or sauté the chicken breasts in a pan with a bit of olive oil. Cook over medium heat for about 6-8 minutes per side or until the chicken is fully cooked through and no longer pink in the center. Remove the chicken from the pan and dice it into small bite-sized pieces.

In the same pan, sauté the red onion and red bell pepper over medium heat for about 3-4 minutes, or until they become tender and slightly caramelized. Season with a pinch of salt and pepper. Remove from heat and set aside.

Step 3: Scoop Out the Potatoes

Once the baked potatoes are cool enough to handle, slice them in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving a small border of potato along the edges to maintain the shape of the potato skins. Place the scooped-out potato flesh into a bowl.

Step 4: Make the Stuffing

Mash the scooped-out potato flesh with a fork or potato masher until smooth and creamy. Add the sour cream, butter, and milk (if using) to the mashed potato and stir until combined. Season with salt and pepper to taste.

Add the diced grilled chicken, sautéed red onions, and red bell peppers into the mashed potato mixture. Stir everything together until well mixed. If you like your potatoes extra cheesy, you can also add shredded cheddar cheese to the mixture at this point.

Step 5: Stuff the Potatoes

Spoon the creamy chicken and vegetable mixture back into the hollowed-out potato skins. Be generous with the filling, ensuring that each potato is well-stuffed.

Step 6: Bake the Stuffed Potatoes

Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the tops are golden brown and the cheese (if added) is melted and bubbly. If you like your stuffed potatoes extra crispy, you can broil them for an additional 1-2 minutes, but watch carefully to avoid burning.

Step 7: Serve and Enjoy

Once the stuffed baked potatoes are ready, remove them from the oven. Top with additional shredded cheese, sour cream, chopped green onions, or any of your preferred toppings like sliced avocado or cilantro. Serve immediately and enjoy this comforting, hearty dish that’s packed with flavor and nutrition.

Tips for Perfect Stuffed Baked Potatoes

  • Customize your fillings: You can add other veggies such as sautéed spinach, zucchini, or mushrooms to your potato filling for added flavor and texture.
  • Use leftover chicken: This recipe is perfect for using up leftover grilled or roasted chicken. Just dice it up and add it to the stuffing for an even quicker meal.
  • Add spice: For a bit of heat, try adding some jalapeños, hot sauce, or chili flakes to the stuffing mixture.

Nutritional Information (Per Serving)

  • Calories: 400
  • Fat: 22g
  • Protein: 25g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Net Carbs: 30g

Why You’ll Love Stuffed Baked Potatoes with Chicken, Red Onions, and Red Bell Peppers

This Stuffed Baked Potato with Grilled Chicken, Red Onions, and Red Bell Peppers recipe is a delicious, hearty meal that combines the comforting goodness of baked potatoes with the rich flavors of grilled chicken and sautéed vegetables. It’s an easy, customizable dish that makes for a satisfying lunch or dinner. Packed with protein, healthy fats, and fiber, these stuffed potatoes are not only tasty but also nutritious. Whether you’re looking for a quick weeknight meal or a special dish for family gatherings, this recipe is sure to be a hit!