Description
Chicken Cheesesteak Baked Potatoes combine tender, thinly sliced chicken breast sautéed with bell peppers, onions, and garlic, all seasoned perfectly and served heaped over crispy, oven-baked russet potatoes. Topped with a blend of melted provolone and cheddar cheese, this hearty, flavorful dish makes for an easy and satisfying American-style main course.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
Chicken Cheesesteak Filling
- 2 boneless skinless chicken breasts, thinly sliced
- 1 tablespoon butter
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika (optional)
Cheese Topping & Garnish
- 1 cup shredded provolone cheese or mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven and Prepare Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pat them dry. Rub each potato with olive oil and sprinkle evenly with half of the salt and black pepper. Place the potatoes on a baking sheet.
- Bake Potatoes: Bake the potatoes in the preheated oven for about 50 to 60 minutes, or until tender when pierced with a fork.
- Cook Vegetables: While the potatoes bake, heat the butter in a large skillet over medium heat. Add the sliced onion and green bell pepper and cook for 4 to 5 minutes until softened, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Cook Chicken: Add the thinly sliced chicken to the skillet. Season with the remaining salt, pepper, smoked paprika (if using), and Worcestershire sauce. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned. Remove from heat.
- Assemble Potatoes: When the potatoes are done, slice each one open lengthwise and gently fluff the inside with a fork to create space for the filling.
- Fill and Top Potatoes: Spoon the chicken cheesesteak mixture over each potato. Sprinkle shredded provolone and cheddar cheese evenly on top.
- Melt Cheese: Return the stuffed potatoes to the oven and bake for an additional 5 minutes, or until the cheese has melted.
- Garnish and Serve: Remove from oven and sprinkle each potato with chopped fresh parsley if desired. Serve immediately.
Notes
- For added flavor reminiscent of a classic cheesesteak, sautéed mushrooms can be added to the filling.
- To reduce fat, opt for reduced-fat cheese or substitute the chicken breast with grilled chicken.
- For a richer dish, drizzle cheese sauce over the stuffed potatoes before serving.
