Loaded Jalapeño Popper Chicken Baked Potato
Loaded Jalapeño Popper Chicken Baked Potato
Ingredients
For the Baked Potatoes
- 4 russet potatoes, large
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
For the Jalapeño Cream Cheese Mixture
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, optional
For the Toppings
- 1 1/2 cups shredded sharp cheddar cheese
- 6 thick-cut bacon
- 1/2 cup pickled jalapeño slices, diced
- 1/4 cup ranch dressing, or sour cream, for drizzling
Instructions
- 1
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork. Rub each potato with olive oil, then sprinkle generously with kosher salt, black pepper, garlic powder, and paprika.
⏱️ 5 min•🌡️ 400
- 2
Place the seasoned potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when squeezed and easily pierced with a fork. While potatoes bake, proceed with other preparations.
⏱️ 60 min•🌡️ 400
- 3
Cook the bacon: In a large skillet over medium heat, cook the thick-cut bacon until crispy. Remove bacon from skillet, drain on paper towels, then crumble into small pieces. Set aside.
⏱️ 15 min
- 4
Prepare the chicken: Pat chicken breasts dry. Season both sides with olive oil, salt, black pepper, garlic powder, and cayenne pepper (if using). Heat a clean skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, then dice into bite-sized pieces.
⏱️ 20 min
- 5
Make the jalapeño cream cheese mixture: In a medium bowl, combine softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
⏱️ 5 min
- 6
Once the potatoes are baked, carefully remove them from the oven. Slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the interior flesh with a fork.
⏱️ 3 min
- 7
Generously spread the jalapeño cream cheese mixture over the fluffed potato flesh of each potato. Evenly distribute the diced chicken, shredded sharp cheddar cheese, crumbled bacon, and diced pickled jalapeño slices over the cream cheese layer.
⏱️ 7 min
- 8
Return the loaded potatoes to the oven for 5-10 minutes, or until the cheddar cheese is melted and bubbly. Alternatively, you can broil for 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 10 min•🌡️ 400
- 9
Remove from oven. Drizzle each loaded potato with ranch dressing (or additional sour cream) before serving hot. Enjoy your delicious Loaded Jalapeño Popper Chicken Baked Potato!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Jalapeño Popper Chicken Baked Potato
Ingredients
For the Baked Potatoes
- 4 russet potatoes, large
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
For the Jalapeño Cream Cheese Mixture
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, optional
For the Toppings
- 1 1/2 cups shredded sharp cheddar cheese
- 6 thick-cut bacon
- 1/2 cup pickled jalapeño slices, diced
- 1/4 cup ranch dressing, or sour cream, for drizzling
Instructions
- 1
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork. Rub each potato with olive oil, then sprinkle generously with kosher salt, black pepper, garlic powder, and paprika.
⏱️ 5 min•🌡️ 400 - 2
Place the seasoned potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when squeezed and easily pierced with a fork. While potatoes bake, proceed with other preparations.
⏱️ 60 min•🌡️ 400 - 3
Cook the bacon: In a large skillet over medium heat, cook the thick-cut bacon until crispy. Remove bacon from skillet, drain on paper towels, then crumble into small pieces. Set aside.
⏱️ 15 min - 4
Prepare the chicken: Pat chicken breasts dry. Season both sides with olive oil, salt, black pepper, garlic powder, and cayenne pepper (if using). Heat a clean skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, then dice into bite-sized pieces.
⏱️ 20 min - 5
Make the jalapeño cream cheese mixture: In a medium bowl, combine softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
⏱️ 5 min - 6
Once the potatoes are baked, carefully remove them from the oven. Slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the interior flesh with a fork.
⏱️ 3 min - 7
Generously spread the jalapeño cream cheese mixture over the fluffed potato flesh of each potato. Evenly distribute the diced chicken, shredded sharp cheddar cheese, crumbled bacon, and diced pickled jalapeño slices over the cream cheese layer.
⏱️ 7 min - 8
Return the loaded potatoes to the oven for 5-10 minutes, or until the cheddar cheese is melted and bubbly. Alternatively, you can broil for 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 10 min•🌡️ 400 - 9
Remove from oven. Drizzle each loaded potato with ranch dressing (or additional sour cream) before serving hot. Enjoy your delicious Loaded Jalapeño Popper Chicken Baked Potato!
⏱️ 2 min