Melt-In-Your-Mouth Cheesy Chicken Stuffed Potatoes Recipe
Welcome to the ultimate guide for making Cheesy Chicken Stuffed Potatoes in a turbo cooker! This recipe is perfect for anyone who loves chicken and cheese, and wants a filling and delicious meal. If you’re looking for a way to impress your guests at your next party or simply want to treat yourself to a delicious lunch, then these stuffed potatoes are the perfect choice.
Making cheesy chicken stuffed potatoes may sound complicated, but with the help of a turbo cooker, this recipe becomes a breeze. Turbo cookers are incredibly versatile, allowing you to cook all sorts of dishes without needing to use multiple appliances.
This recipe combines juicy boneless skinless chicken breasts, fluffy mashed potatoes, and gooey cheddar cheese. The result is a mouth-watering combination that will satisfy even the hungriest appetite.
Whether you’re hosting a party, feeding your family, or just looking for a savory meal, Cheesy Chicken Stuffed Potatoes in a turbo cooker are sure to be a hit. So grab your apron and get ready to make some magic happen in the kitchen.
Why You’ll Love This Recipe
Prepare yourself for a flavor explosion that will leave your taste buds begging for more! You’ll love this recipe for Cheesy Chicken Stuffed Potatoes cooked in a turbo cooker because it’s the ultimate comfort food with its cheesy filling and perfectly baked potatoes.
But don’t just take my word for it. Bite into the crispy skin of the oven-baked potatoes and savor the delectable cheesy chicken mixture seasoned with paprika, garlic, salt, and pepper.
Not only is this recipe delicious, but it’s also versatile. You can modify it to fit any occasion or event. The recipe can be customized to suit different tastes, from cheesy buffalo chicken to shredded barbecue chicken or creamy garlic parmesan chicken.
Not only does this recipe take less than an hour to make, but it’s also easy to prepare. With six medium-red potatoes, boneless skinless chicken breasts, cheddar cheese, sour cream, onions, and garlic cloves, you can create a perfect main dish that’s healthy and satisfying.
Plus, using a turbo cooker means you can even cook it faster! It’s perfect for when you’re short of time or don’t want to heat up the whole kitchen.
Whether you’re feeding a crowd or just yourself on a lazy Sunday afternoon, this recipe is sure to satisfy your cravings. Imagine sinking your teeth into a cheesy baked potato filled with tender chicken bursting with flavors of spices and herbs. Add some crisp bacon or broccoli on top for extra crunch.
So why not try this mouth-watering recipe today? Once you do, you’ll be hooked on making these cheesy chicken stuffed potatoes in no time.
Ingredient List
Here’s what you will need to make Cheesy Chicken Stuffed Potatoes in your trusty turbo cooker:
Ingredients:
- 6 medium red potatoes
- 2 boneless skinless chicken breasts, cooked and shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 2 garlic cloves, minced
- 1/4 onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
You can adjust the amount of garlic and onion according to your taste preference. You can also substitute the cheddar cheese with goat cheese or any other type of cheese of your choice.
Make sure to have these ingredients on hand before starting this delicious recipe!
The Recipe How-To
Now that you have gathered all the ingredients, let’s start with the recipe on how to make Cheesy Chicken Stuffed Potatoes with your turbo cooker.
Prepping the potatoes
- Begin by preheating your turbo cooker or oven to 400°F.
- Clean and rinse 6 medium red potatoes and pat them dry.
- Pierce the potatoes all over with a fork.
- Lightly rub each potato with olive oil and sprinkle salt and pepper on top.
- Place the potatoes in your turbo cooker or on a baking sheet and bake for around 45-50 minutes or until they are tender.
Note: You can also use different potatoes if you prefer, just ensure it has roughly the same size as the red potatoes.
Preparing the chicken filling
- While your potatoes are baking, move on to the filling.
- Dice 2 boneless skinless chicken breasts into small pieces and season with salt, pepper, and paprika.
- In a heated skillet, sauté garlic and onion until it becomes fragrant and translucent.
- Add in the seasoned chicken breasts into the skillet, cook until it becomes browned.
- Turn off heat, add in 1 cup of cheddar cheese, mix it well until it melts.
- Add in one beaten egg to help bind the mixture together.
Note: If you opt for an alternative filling such as BBQ chicken or buffalo chicken, make sure to cook it beforehand until fully cooked so that there’s no issue with raw meat contaminating your stuffed potatoes.
Stuffing the potatoes
- Once your potatoes are cooked through remove it from oven/cooker and slice off the top third of each potato and scoop out the insides using a spoon (reserving them).
- Combine scooped-out potato flesh with 3 tablespoons of sour cream, garlic powder, onion powder, salt, pepper in a bowl then mash them thoroughly.
- Fill each hollowed-out potato skin with a few spoonfuls of cheesy chicken mixture first then fill with mashed potato on top.
- Top each stuffed potato with shredded cheddar cheese and other toppings like bacon bits or broccoli florets depending on what you like.
Cooking
- Return stuffed potatoes back into your turbo cooker/oven, now set your turbo cooker temperature to 375°F degrees.
- Allow this to cook for about 8-10 minutes until everything is golden brown on top and everything is heated through.
Enjoy!
Substitutions and Variations
There are plenty of ways to customize this recipe to suit your personal taste preferences. Here are some substitutions and variations you might like to try:
1. Different Potatoes: While we recommend using medium red potatoes for this recipe, you can experiment with other potato varieties, such as golden potatoes, Yukon Golds or russet potatoes.
2. Bacon Chicken Stuffed Potatoes: Add 6 strips of cooked and crumbled bacon into the chicken filling mixture before stuffing the potatoes.
3. Goat Cheese and Olive Oil: Try swapping out the cheddar cheese for goat cheese, and drizzle the potatoes with extra virgin olive oil for a tangy and aromatic twist.
4. Garlic Parmesan Chicken Stuffed Potatoes: Add 2 tablespoons of grated parmesan cheese and 3 minced garlic cloves to the chicken filling mixture.
5. Buffalo Chicken Stuffed Potatoes: Spice things up by adding 1/4 cup of buffalo sauce to the chicken filling mixture.
6. Barbecue Chicken Stuffed Potatoes: Add about 1/4 cup of your favorite barbecue sauce to the chicken filling mixture.
7. Broccoli and Cheese Chicken Stuffed Potatoes: Add 1 cup of steamed broccoli florets and 1/2 cup of shredded cheddar cheese to the chicken filling mixture before stuffing the potatoes.
8. Crack Chicken Stuffed Potatoes: Mix one pack of ranch dressing mix, 8 oz cream cheese, 1/2 cup cooked and diced bacon, 1/2 cup shredded cheddar cheese into one teaspoon minced garlic and add them into diced skinless chicken breasts before stuffing into baked potatoes.
Remember that each variation may require varying cooking times, so keep a close eye on them while they cook!
Serving and Pairing
Once you’ve made these Cheesy Chicken Stuffed Potatoes in your Turbo Cooker, the next step is to think about how to serve and pair them. These stuffed potatoes will make a great main dish for a casual weeknight dinner, but they can also be an appetizer or side dish for any parties or gatherings with family and friends.
When served as a main course, try pairing these cheesy chicken stuffed potatoes with some roasted broccoli or a simple green salad. The crispy skin of the baked potatoes combines perfectly with the creamy and rich filling, making it a fulfilling meal on its own.
For appetizers or side dishes, cut the stuffed potatoes into smaller portions and serve them as loaded potato skins. You can also top them off with some crispy bacon pieces to add an extra crunch to each bite. These easy-to-eat bites are perfect for parties, potlucks, or game day gatherings.
If you’re in the mood for something more exotic, try creating a barbecue chicken version by replacing the sour cream with BBQ sauce and the cheddar cheese with your favorite blend of shredded cheese. This recipe variation gives you a hearty meal perfect for outdoor entertaining and pairs well with cold beer.
Whether as a side dish or main course, this Cheesy Chicken Stuffed Potatoes recipe will turn your dinner into something special. With variations you can customize to your liking, this is sure to become a crowd favorite in no time.
Make-Ahead, Storing and Reheating
If you’re planning a party or have a busy schedule, it’s always helpful to prep ahead. These cheesy chicken stuffed potatoes are an excellent make-ahead meal for those who want to save time and effort. You can prepare them up to two days in advance, then store them in the fridge until you’re ready to serve.
To make ahead, follow the recipe steps until you’ve stuffed the potatoes with the cheesy chicken mixture. At this point, cover and refrigerate the potatoes until you’re ready to bake them. When you’re ready to serve, preheat your oven, then bake as directed in the recipe.
Storing leftover cheesy chicken stuffed potatoes is simple too. After baking, let the potatoes cool completely before storing them tightly covered in an airtight container in the fridge. These potatoes will last up to four days in the fridge.
To reheat baked potatoes, we recommend using a turbo cooker or air fryer on low heat. This way, you’ll ensure they stay crispy on the outside and warm and gooey on the inside. Reheating in an oven is also an option; place leftover baked potatoes on a baking sheet and bake at 350°F until heated through.
By making these cheesy chicken stuffed potatoes ahead of time, you’ll have one less thing to worry about on party day or when hunger strikes- everything will be ready and organized beforehand.
Tips for Perfect Results
Now that you’re familiar with the ingredient list and how to prepare these scrumptious cheesy chicken stuffed potatoes, I’m going to share with you some handy tips to make sure every time you cook them, they’ll be perfect. Cooking can be daunting, but don’t get discouraged! With these tips and some practice, you’ll be a pro in no time.
– Start by choosing the right potatoes. This recipe works best with medium-sized red potatoes. They should have a smooth skin and be firm to the touch. Avoid older potatoes or those with wrinkled, soft or greenish skin.
– Don’t overcook the potatoes. Keep an eye on them while they’re boiling! Depending on their size, it should take around 20 minutes for them to be cooked through. Poke them with a fork, if it goes through easily, then they’re done. Overcooked potatoes will fall apart when you try to stuff them.
– Make the stuffing flavorful. Try adding some diced bacon or chopped spinach to the mix if you want to give extra flavor and texture to your potatoes. If you’re feeling adventurous, try using a mix of different cheeses like goat cheese or parmesan cheese. Powdered garlic or any other herbs like paprika will give an extra kick of flavor as well.
– Cook the chicken before stuffing it into the potatoes. It may sound intuitive, but this step is important! Using cooked and shredded chicken will ensure that it mixes well with other ingredients before baking the dish.
– Stuff the potatoes generously! Aim for a heaping spoonful of filling in each potato half—no need to skimp on the good stuff!
– Give them space! When placing the stuffed potatoes into the turbo cooker or oven, make sure there’s some space between each potato half to ensure even cooking.
– If you prefer crispy skin on your potatoes instead of just soft skin (and who doesn’t?), brush each potato half with olive oil before baking. This easy trick will result in perfectly crispy skin every time.
Follow these tips on your next batch of cheesy chicken stuffed potatoes in your turbo cooker, and your guests will rave about how delicious they are!
Bottom Line
In conclusion, this cheesy chicken stuffed potatoes recipe has become one of my all-time favorites. Not only is it easy to prepare using a turbo cooker or oven, but it is also a crowd-pleaser for any party or get-together. The combination of tender chicken and gooey cheddar cheese inside the fluffy baked potatoes creates an irresistible and comforting dish that everyone will enjoy.
As you make this recipe your own, feel free to experiment with different ingredients and variations. You can even try adding in some broccoli or goat cheese for a twist on the classic dish. Whatever you choose, don’t forget to follow these tips that I’ve shared with you in this article.
So whether you are cooking for a big party or simply want to indulge in a cheesy and satisfying meal, these stuffed potatoes turbo cooker recipes are guaranteed to please. Give them a try and taste the deliciousness for yourself – I’m certain you won’t be disappointed!
Cheesy Chicken Stuffed Potatoes - Turbo Cooker Recipe
Ingredients
- 6 medium red potatoes
- 1/2 medium onion
- 2 -3 garlic cloves
- 2 boneless skinless chicken breasts
- 1 cup cheddar cheese
- 1/3 cup sour cream
- 1 egg, beaten
- salt
- pepper
- paprika
Instructions
- Clean potatoes, cut them in half, place in TC steam rack, add 2 C water. Cover, high heat, valve open for 20 minutes, DO NOT over cook! Do not let the pan go dry.
- While that is cooking, finely mince the garlic and onion.
- Remove the potatoes from the TC and set aside to cool, pour off the water. Place the chicken in the base of the TC, add 3-4 T of water, cover, valve open, high heat for 3 minutes, turn the chicken over, add another 3-4 T of water, cover, valve open, high heat for another 3 minutes. The chicken should be done by now, it it's not, just follow the last step one more time. Remove the chicken, chop the chicken into small pieces. Add the onions to the TC, add 3-4 T water, cover, valve closed, medium high heat for 3 minutes, add the garlic, add more water if it looks dry (3-4 T), cover, valve closed, medium high heat for 2 more minutes, if there is a lot of liquid left over, cook it down until it's almost dry, remove from the TC and set aside.
- Using a spoon or a melon baller,scoop out each potato half, being careful to leave just enough to support the skin. Place the potato halves back in the steam rack, it's easier if you put the steamer rack in the TC now. Put the part you scooped into a bowl, add the onion/garlic mixture, cheese, sour cream, egg, salt and pepper (to taste). Mash/mix until mostly smooth, then add the chicken, stir until equally incorporated.
- Put some of the mixture in each potato half, try to use all of the mixture, each one will be mounded up pretty tall. Sprinkle the tops with paprika. Add 1 1/2 C water to the base, cover, valve open, high heat for 15 minutes.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!