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!

Baked Potato Loaded with Blackened Chicken and Cheese

Baked Potato Loaded with Blackened Chicken and Cheese

A baked potato with crispy skins and creamy insides, filled with chunks of blackened chicken and topped with melting cheese.

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients

  • 4 potatoes for baking
  • 2 chicken breasts, diced
  • Olive oil or butter, for basting the potatoes and cooking the chicken
  • Seasoning of your choice for the chicken

Instructions

  1. Preheat oven to 375°F.
  2. Scrub potatoes clean and dry with a paper towel. 
  3. Poke 12-15 holes in each potato (because no one wants a potato to explode in the oven!)
  4. Place potatoes directly on the oven rack and bake for 20-25 minutes.
  5. Remove potatoes and brush with olive oil or melted butter. Put back in the oven on a tray lined with foil or parchment paper to catch the mess. Cook for 10 minutes, then flip and cook for another 10 minutes until the outsides are crispy and the insides are fork tender. (Most potatoes will be ready to eat after 45-60 minutes in the oven.)
  6. After you brush the potatoes with olive oil or melted butter, prepare the chicken. Preheat olive oil in a skillet over medium high heat. Dice the chicken into bite-sized pieces and cook in the skillet for 10 minutes on high heat. Season with your choice of herbs. (I recommend cajun seasoning, paprika, or an all-purpose seasoning).
  7. Leave the chicken in the skillet over low-medium heat until the potatoes are done. Stir occasionally. This is where the chicken will get a nice brown color. Add more olive oil if it starts to stick to the pan. 
  8. Slice open the baked potatoes and fill with chicken, butter, and seasonings of your choice. Sprinkle cheese on top before eating.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 449Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 99mgSodium: 214mgCarbohydrates: 46gFiber: 5gSugar: 3gProtein: 34g

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