Cheesy Chicken-Stuffed Potato Halves
Indulge in cheesy potato halves filled with zesty chicken, rich cream, and spices. This comforting dish combines tender, seasoned chicken with the creamy filling of scooped baked potatoes, making it a perfect meal for busy nights. Ready in under an hour, each bite offers a warm blend of flavors that your family will love.
ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons lemon pepper seasoning
- 1 tablespoon garlic powder
- 1/2 can cream of chicken or mushroom soup
- 1 teaspoon paprika
- 1/2 cup sour cream
- Cheddar cheese, for topping
- 1 tablespoon chopped fresh parsley (for garnish)
- 1 lemon, sliced (for garnish)
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
Wash and scrub the russet potatoes thoroughly. Prick each potato several times with a fork, brush with olive oil, and sprinkle with salt.
- 3.
Place the potatoes on a baking sheet and bake for 30-35 minutes, or until tender.
- 4.
While the potatoes bake, season the chicken breasts with lemon pepper and garlic powder.
- 5.
Heat a skillet over medium-high heat, add butter and a bit of olive oil. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through.
- 6.
Remove the chicken from the skillet, let it rest, then cut into small pieces.
- 7.
Once potatoes are done, let them cool slightly, then cut in half and scoop out the inside, leaving a thin layer of potato intact.
- 8.
In the same skillet, add the scooped potato, cream soup, paprika, salt, cheese, and sour cream. Stir until combined and heated through.
- 9.
Mix in the chopped chicken until all ingredients are well combined.
- 10.
Fill each potato half with the creamy chicken mixture and top with cheddar cheese.
- 11.
Bake for an additional 5-10 minutes until the cheese is melted.
- 12.
Garnish with chopped parsley and lemon slices before serving.