Easy Cajun Cheesy Chicken Jacket Potato
Crispy on the outside and irresistibly cheesy on the inside, this Easy Cajun Cheesy Chicken Jacket Potato is a delightful dish that brings comfort to your table. Perfect for family gatherings or cozy evenings, it's a fun twist on a classic that feels gourmet yet approachable.
Ingredients
For the Potatoes
- 4 large Russet potatoes Thoroughly washed and pricked
For the Filling
- 2 cups cooked, shredded chicken Use rotisserie or boiled chicken for convenience
- 1 cup sharp cheddar cheese, shredded Adjust cheese type as desired
- 1/2 cup cream cheese, softened
- 1 tablespoon Cajun seasoning Adjust to taste
- 1/2 cup green onions, sliced For garnish
- to taste Salt and black pepper
- for drizzling tablespoon Olive oil To drizzle over potatoes
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and scrub the Russet potatoes thoroughly. Dry them, then prick the skins a few times with a fork to allow steam to escape while baking.
- Drizzle a little olive oil over each potato and sprinkle with salt to enhance flavor and crispiness.
Baking the Potatoes
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, until the skins are crispy and the insides feel soft when poked.
Prepare the Filling
- In a mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, Cajun seasoning, black pepper, and a pinch of salt. Mix until well combined.
Stuff the Potatoes
- Once the potatoes are done, cut a slit lengthwise down the middle of each potato, creating a pocket. Gently push the ends toward each other to fluff up the insides, and fill each potato generously with the chicken mixture.
Final Baking
- Return the stuffed potatoes to the oven for an additional 10-15 minutes to melt the cheese and warm through the filling.
Serving
- Remove from the oven, garnish with sliced green onions, and serve hot.
Notes
Substitute shredded chicken with turkey or mushrooms for dietary restrictions. Ensure potatoes are sufficiently baked and poke holes to prevent bursting. Store in an airtight container for up to 3-4 days.