Stuffed Baked Potatoes

 Stuffed baked potatoes filled with creamy chicken, beef, and cheese. Perfect for a weeknight meal, filling side dish, or appetizer!

These are super easy to make and also super filling. You can easily serve these for dinner because it is stuffed full of chicken, beef and some veggies tossed in! 

You can also get creative with this and throw in whatever you have in your fridge. Bacon, ham, shredded pork, chopped up broccoli could all be substituted or added to the mix. Once you make the cream sauce just throw in the cooked ingredients! 

This recipe was super easy for me because I already had cooked shredded chicken in the fridge ready to go! Other than baking you potatoes in the oven for an hour, this came together pretty fast.  

Then you cut open your potatoes, stuff them with all the good stuff, top with cheese and either put them back in the oven or cook them in the microwave for a bit to melt the cheese. 

How to make these for an appetizer

If you are making these for a meal or side dish go with the big potatoes, which should make about 4 servings. If you want this for an appetizer pick out smaller potatoes and it will make about 8 small potatoes.

Be sure to check out some of my other easy dinner favorites and side dishes!

Baked BBQ Chicken Wings: Crispy oven baked chicken wings smothered in BBQ sauce. Perfect appetizer or an easy weeknight meal!

Southwest Stuffed Peppers: Bell peppers stuffed with southwest flavored shredded chicken, rice, corn, and cheese melted over the top.  An easy, healthy and filling weeknight meal. 

7 Layer Salad:  A classic 7 layer salad that is crisp with a creamy dressing.  Full of chopped lettuce, celery, green pepper, onions, cheese, tomatoes, and bacon, this salad makes a quick and easy side dish!

Homemade Baked Beans: Homemade baked beans that are made with crispy bacon, onion, green pepper, molasses, and brown sugar. Easy to throw together and tastes even better when made ahead. 

Tangy Cucumber Salad: Sweet and tangy cucumber salad in a homemade red wine vinegar dressing. Perfect summer salad to use up your garden vegetables!

Romanian Garlic Dill Pickles: Classic Romanian pickles flavored with banana hot peppers, garlic, and dill. Crunchy and delicious with a spicy kick!

Blender Salsa: A delicious blender salsa that is done in 5 minutes. Fresh tomatoes make it taste like it’s from your favorite restaurant! 

Ingredients for Stuffed Baked Potatoes

Potatoes: Russet potatoes are best for this recipe. They turn out moist and fluffy on the inside with a crispy skin on the outside. Pick the same size so they all are done at the same time.

Chipped Beef Deli Meat: Diced up and mixed in with the filling for the potatoes.

Cooked Chicken: Shredded and put in the filling. Other meats can be added along with the chicken or substituted such as bacon, ham, or shredded pork.

Flour: Added to the cooking process of the filling to thicken it up.

Lemon Juice: Added to the filling for a tart flavor.

Worcestershire sauce: Added to the filling for its salty flavor.

Butter: Used to cook the onion, celery, and beef.

Salt: Added for flavor. Use a good quality salt like a Pink Himalayan Sea Salt.

Black Pepper: Added for flavor. Use a good quality one like ground Black Peppercorns.

Onion: Chopped and added to the filling for the potatoes. Can be left out if you don’t care for onions. Could use an alternative like onion powder.

Celery: Chopped small and added to the filling for the potatoes. Also can be left out if you don’t like celery.

Milk: Slowly added to the filling to make the cream sauce.

Thyme: Added to the filling for flavor. Can use a dried thyme.

Shredded Cheese: Put on top of the baked stuffed potatoes and then melted. Use a sharp cheddar, mild cheddar, or Monterey Jack cheese.

What kind of Potatoes are best for Stuffed Baked Potatoes?

Russet Baking potatoes are your best bet for these potatoes. They are bigger and can withstand the cooking process while turning out nice and fluffy. The skin also gets nice and crispy. When choosing your potatoes, choose ones that are all about the same size so they get done at the same time.

How to make Stuffed Baked Potatoes

First we are going to bake our potatoes in the oven at 400 degrees F. for 1 hour. I like to poke holes in mine and coat with olive oil, salt, and pepper before baking.

If you have another preferred way that you like to cook your potatoes go for it! They just need to be cooked so that we can open them up and stuff them later.

This recipe calls for beef deli meat, we call it chipped beef in my house, not sure what everyone else calls it but here is a picture of it so you know what I’m talking about!

Like I said earlier, you can use any kind of meat here, you could replace this with bacon or ham and that would also taste delicious!

Slice up your chipped beef, celery, and onion up very fine.

I actually didn’t have an onion when I made this, so I just didn’t put it in. If you have it though, put it in!

In a pan on the stovetop, put the butter in the pan on heat over high.

Throw in the beef, celery, and onion, and some salt and pepper to taste. Cook until tender.

Stir in the flour and cook 1 minute. Gradually add the milk, stirring constantly.

Cook until bubbly. Stir in the lemon juice, Worcestershire sauce, thyme, salt, and pepper.

Cook until heated through.

Add the cooked shredded chicken at the end and heat through.

Slice open the tops of the potatoes and fill with the creamy chicken mixture! Top with the cheese and pop back in the oven or microwave to melt the cheese.

I usually put a white cheddar cheese on my potatoes, but you can use whatever kind of cheese is your favorite. Try a sharp cheddar cheese or Monterey Jack cheese, I think these would taste great!

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