These baked potatoes with spicy chicken filling, jalapenos, and mozzarella taste heavenly! The potatoes are salted, baked, and hollowed out, then stuffed with the savory filling...
Recipe for baked potatoes with spicy chicken filling, jalapenos, and mozzarella
Indulgent weekend menu…?
These baked potatoes with spicy chicken filling, jalapenos, and mozzarella taste heavenly!
The potatoes are salted, baked, and hollowed out, then stuffed with the luscious filling…
Finally, a bit of jalapenos and cheese on top, 10 more minutes in the oven and they’re ready – they taste outstanding!
The chicken filling is seasoned with paprika and mixed with sun-dried tomatoes, red pesto, and cheese. It provides a super indulgent and flavorful filling that pairs perfectly with the baked potatoes.
A truly delightful weekend menu, or just for days with plenty of time and a desire for comfort – possibly serve with a good salad on the side.
Servings: people
Baked potatoes with spicy chicken filling, jalapenos, and mozzarella
These baked potatoes with spicy chicken filling, jalapenos, and mozzarella taste heavenly! The potatoes are salted, baked, and hollowed out, then stuffed with the savory filling...
Ingredients
- 4 pcs. Baked Potato large
- 27 gram Olive Oil
- 30 gram Jalapenos finely chopped
- 100 gram Grated cheese mozzarella
Chicken Filling
- 1 pcs. Onion finely chopped
- 2 cloves Garlic pressed or grated
- 4.6 gram Paprika
- 6 gram Salt
- 300 gram Chicken Fillet
- 100 gram tomato sauce can be purchased pre-made in a bottle
- 100 gram Grated cheese mozzarella
- 55 gram Sundried tomatoes
- 16 gram Red pesto
Instructions
- Brush the potatoes with oil, roll them in fine salt, wrap them in aluminum foil, and place in an oven-safe dish.
- Bake for 1 hour and 15 minutes at 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
- Meanwhile, prepare the chicken filling:Boil the chicken and then shred it with 2 forks to make pulled chicken.
- Sauté the onions and garlic in a pan with a bit of butter.
- Add paprika and salt, sauté for 1 minute.
- Add chicken, tomato sauce, mozzarella, sun-dried tomatoes, and red pesto to the pan – mix everything well and season to taste.
- Remove the potatoes from the oven, discard the aluminum foil.
- Cut a large hole in each potato and stuff with the chicken filling. If any filling is left over, place it at the bottom of the dish.
- Sprinkle jalapenos and cheese on top of the potatoes and bake for an additional 10 minutes – until the cheese is melted and golden. Serve.
Notes
Tip! If you have nothing else to use the potato that is taken out of the holes in the potatoes for, you can cut it into cubes and add it to the chicken filling.