Baked Potato Loaded with Blackened Chicken and Cheese

My father-in-law masterfully wraps the brown lumps in shiny aluminum foil. He tenderly lays them beside the simmering coals and lovingly stokes the fires for the next hour. The result is perfectly roasted baked potatoes, with fire-roasted skins and soft insides. Yum!

I’m not a campfire genius like him, so I had to improvise and discover my own method of baked potato-ing. Although mine are missing the smoky flavor of a true fire, I’d say these are a pretty fair comparison otherwise.

Here’s the trick: Bake the potatoes for 20 minutes first. Then, baste them with olive oil or butter and place them back in the oven. Finish roasting for another 20-30 minutes until fork tender.

This second step produces crispy skins that just invite you to take a bite, while still preserving a moist and soft interior. 

However, most people don’t care for a plain-Jane baked potato. Which is why I saute diced chicken until it is blackened. Which basically means I cook it on medium high heat in plenty of olive oil until it’s done, then I let it simmer on low-medium heat for another 10-20 minutes, allowing for the blackened texture that I’m after.

Of course, ample amounts of cheese are the perfect companion to every baked potato. The result? A baked potato with crispy skins and creamy insides, filled with chunks of blackened chicken and topped with melting cheese. Yum!