These Cheesy Stuffed Potatoes with Chicken & Vegetables are a delicious and satisfying dish featuring baked potatoes filled with a flavorful mixture of seasoned chicken, sautéed vegetables, and melted cheese. Served with a creamy garlic yogurt sauce and a fresh salad, this dish is perfect for a hearty meal.
Preparation Time
- Prep Time: 15 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
Ingredients
For the Stuffed Potatoes
- 3 large potatoes
- 30ml olive oil (1/6 cup)
- ½ tsp turmeric
- A pinch of ground black pepper
- Parchment paper (for baking)
For the Chicken & Vegetable Filling
- 1 chicken fillet, diced
- 1 tbsp sunflower oil
- A pinch of salt
- ½ tsp ground black pepper
- 1 tsp dried garlic
- 1 tsp ground paprika
- 1 onion, chopped
- 1 large carrot, grated
- 1 red bell pepper, chopped
- 1 tomato, diced
- 150g cheese (0.33 lb), grated
For the Garlic Yogurt Sauce
- 2 cloves garlic, minced
- 150g classic yogurt (0.33 lb)
- A pinch of salt
- Ground black pepper, to taste
- ⅔ chopped fresh dill
For the Fresh Salad
- 2 cucumbers, chopped
- 2 tomatoes, chopped
- 5 lettuce leaves, torn
- Green onions, chopped
- ⅓ chopped fresh dill
Directions
Step 1: Bake the Potatoes
- Preheat the oven to 180°C (356°F).
- Line a baking tray with parchment paper.
- Wash the potatoes, pat dry, and pierce with a fork a few times.
- Rub the potatoes with olive oil, turmeric, and black pepper.
- Bake for 30 minutes or until tender.
Step 2: Cook the Chicken
- Heat sunflower oil in a pan over medium heat.
- Add diced chicken fillet, season with salt, black pepper, dried garlic, and paprika.
- Cook for 5 minutes, stirring occasionally.
Step 3: Sauté the Vegetables
- Add chopped onion to the pan and cook for 2 minutes.
- Stir in grated carrot and cook for 2 more minutes.
- Add chopped red bell pepper and diced tomato.
- Stir everything together and cook for another 5-10 minutes until soft.
Step 4: Prepare the Potato Shells
- Remove the baked potatoes from the oven and let them cool slightly.
- Slice each potato in half lengthwise and scoop out most of the flesh, leaving a thin layer inside the skin.
- Mash the scooped-out potato flesh and mix it with the chicken and vegetable filling.
Step 5: Stuff & Bake
- Spoon the chicken-vegetable mixture back into the potato shells.
- Top each stuffed potato with grated cheese.
- Return to the oven and bake for another 15 minutes at 180°C (356°F) until the cheese is melted and golden.
Step 6: Make the Garlic Yogurt Sauce
- In a small bowl, mix yogurt, minced garlic, salt, black pepper, and chopped dill.
- Stir well and set aside.
Step 7: Prepare the Fresh Salad
- In a large bowl, combine chopped cucumbers, tomatoes, lettuce leaves, green onions, and dill.
- Toss lightly and set aside.
Step 8: Serve & Enjoy
- Serve the stuffed potatoes hot, drizzled with garlic yogurt sauce.
- Enjoy with a side of fresh salad.
Serving Suggestions
- Pair with steamed vegetables or grilled asparagus.
- Serve with crusty bread or pita.
- Add a side of hummus or tzatziki for extra flavor.
Cooking Tips
- For crispier potato skins, brush them with oil and bake an extra 5 minutes before stuffing.
- For extra creaminess, mix some yogurt or cream cheese into the filling.
- Use different cheeses like mozzarella, cheddar, or feta.
- For a vegetarian version, replace the chicken with mushrooms or chickpeas.
Nutritional Benefits
- Potatoes provide fiber & energy.
- Chicken is a great source of lean protein.
- Bell peppers & carrots offer vitamins & antioxidants.
- Garlic & yogurt aid digestion & boost immunity.
Dietary Information
- High-protein & gluten-free
- Can be made dairy-free (use dairy-free cheese & yogurt)
- Low-carb option available (replace potatoes with zucchini or eggplant)
Nutritional Facts (Per Serving)
- Calories: 400-450 kcal
- Carbohydrates: 30g
- Protein: 35g
- Fat: 18g
- Fiber: 6g
Storage & Freezing
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the stuffed potatoes (before final baking) for up to 1 month.
- Reheat: Warm in the oven at 180°C (350°F) for 10 minutes or microwave for 1-2 minutes.
Why You’ll Love This Recipe
- Easy to make & full of bold flavors.
- Creamy, cheesy, and packed with protein.
- Great for meal prep & reheats well.
- A perfect balance of crispy, creamy, and fresh textures.
Conclusion
These Cheesy Stuffed Potatoes with Chicken & Vegetables are a delicious, comforting, and wholesome meal that’s easy to make and full of flavor. Whether you’re meal prepping, feeding a family, or just looking for a healthy homemade dinner, this dish is sure to satisfy. Try it today and enjoy a perfectly baked, cheesy, and savory meal!
Frequently Asked Questions (FAQs)
- Can I use sweet potatoes instead? Yes! They add a slight sweetness.
- How do I make it spicier? Add chili flakes or cayenne pepper.
- Can I use ground meat instead of chicken? Yes! Try beef, turkey, or lamb.
- Can I make this ahead of time? Yes! Assemble and refrigerate overnight before baking.
- Can I make it dairy-free? Yes! Use dairy-free cheese & coconut yogurt.
- How do I keep the filling moist? Add a little cream or broth to the filling before stuffing.
- What’s the best way to reheat it? Bake or microwave with a splash of milk to keep it moist.
- Can I add more protein? Yes! Try adding chickpeas, lentils, or extra cheese.
- Can I make mini versions? Yes! Use small potatoes for bite-sized portions.
- How do I make it crispier? Bake for an extra 5 minutes before serving.