Ingredients
Scale
- 4 large russet potatoes
- 1 pound diced chicken
- 1 pound sliced steak
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- Season diced chicken and sliced steak with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium heat and cook the chicken and steak until fully cooked and lightly browned.
- Bake the potatoes for about 50 minutes until tender.
- Slice each potato open and fluff the interior with a fork.
- Spoon the cooked meat mixture into the potatoes.
- Top each potato with shredded cheddar cheese.
- Return the stuffed potatoes to the oven for 5 to 7 minutes until cheese melts.
- Top with sour cream and chopped parsley before serving.
Notes
- Use large russet potatoes so there is plenty of room for the filling.
- Freshly shredded cheese melts better than pre shredded cheese.
- Brush potatoes lightly with olive oil before baking for crispier skin.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 620
- Sugar: 3g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
Keywords: stuffed chicken and steak potatoes, loaded baked potatoes, steak stuffed potatoes, chicken stuffed potatoes, cheesy stuffed potatoes