Description
This recipe transforms classic baked potatoes into a spicy, cheesy comfort meal perfect for cozy weeknights, casual gatherings, or game day. Tender chicken, melted cheddar, and a kick of jalapeño make these twice-baked potatoes a crowd-pleaser that’s easy to prepare and fun to serve.
Ingredients
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4 large russet potatoes
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2 cups cooked chicken, shredded or diced
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1 cup shredded cheddar cheese
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½ cup sour cream
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3 tablespoons butter
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2 fresh jalapeños, finely chopped (remove seeds for less heat)
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¼ cup milk (optional, for creamier texture)
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1 teaspoon garlic powder
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1 teaspoon paprika
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½ teaspoon black pepper
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½ teaspoon salt, or to taste
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2 green onions, chopped, for garnish
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Optional: crushed tortilla chips or extra cheese for topping
Instructions
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Preheat your oven to 400°F (200°C). Scrub the potatoes under cold water and pat them dry. Pierce each potato several times with a fork.
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Place the potatoes directly on the oven rack or on a foil-lined baking sheet. Bake for 50–60 minutes, until tender and skins are crisp.
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While the potatoes bake, melt butter in a skillet over medium heat. Add chopped jalapeños and sauté for 2–3 minutes. Stir in cooked chicken, garlic powder, paprika, salt, and black pepper, cooking until heated through.
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Remove baked potatoes from the oven and allow to cool slightly. Cut each potato in half lengthwise and scoop out most of the flesh into a mixing bowl, leaving a thin layer inside the skins.
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Add sour cream, half of the cheddar, and milk (if using) to the scooped potato flesh. Mash until smooth and creamy. Stir in the chicken and jalapeño mixture. Adjust seasoning to taste.
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Spoon the filling back into the potato skins evenly. Top with the remaining cheddar and optional crushed tortilla chips.
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Return the stuffed potatoes to the oven and bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and bubbly.
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Garnish with chopped green onions and serve hot.
Notes
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Adjust jalapeños to control spice level.
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Sharp cheddar enhances flavor, but other cheeses like Monterey Jack work well.
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Can be made vegetarian by replacing chicken with roasted vegetables or beans.
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Ideal for meal prep or freezing; bake directly from frozen at 375°F (190°C) for 25–30 minutes.
- Prep Time: 20 minutes
- Cook Time: 70 minutes