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Today we have these Taco Bacon Chicken Stuffed Potatoes and they will become your new favorite potato filling! Packed with flavor and easy to mix, the whole family will love it! These potatoes are packed with richShredded Mexican Chicken, sauce and my favorite bacon!
Have a nice week. The weather is beautiful, the house is open and I have been wearing my favorite clothes. (Long shirts, jeans, and baggy boots!) My mind has been searching for many fall recipes to recreate and lighten up, and I spend a lot of time in the kitchen making delicious things! I can't wait to share all the easy comfort dishes I've been making. I wish I could lighten up the recipe or I'm pretty sure I wouldn't like my pants! Today, I am grateful that my favorite jeans still fit after a full week of researching two or three recipes a day. Poo! I celebrate with a Starbucks Iced Cold Brew...I have to drive 23 miles to get it. Don't tell Eric, but I've been doing this a lot lately. This is my only vice. There is something for everyone. We live in a small town without a Starbucks and I don't know how I live here without it. When I planned to drive into town for expensive coffee... I literally fell asleep excited, woke up, got in the car and took a sip of my favorite drink. I have to intervene. It's okay, I know.
Ok, now that we've established that I have a problem, let's get down to business, what are you guys doing here, huh? ha! Okay, chicken and bacon tacos stuffed potatoes, what? Yes I did. This is great. It's even better to be completely honest the next day. Eric told me last night that he likes it to be cooler the next day, just out of the fridge. This is debatable as Eric has eaten cold leftovers from the fridge. Sometimes it's wild. But the next day I reheated mine in the oven and yes, they were even better.
This recipe is actually inspired by my dear mother! Adapting my slow cooker recipe for Mexican Shredded Chicken, I went to his house and asked if I could have him make chicken for tacos and salad, because if Eric and I had more of this recipe now, we would explode. (She had done it for 2 weeks straight before!) She said yes because my mom never said no to me cooking! The first night he made tacos as I suggested, but the second night he stuffed a big baked potato and called me and said it was the best thing he ever made and I had to do the same. So I ran to the grocery store to buy ingredients and turned these babies into a double baked potato recipe because, if you haven't noticed, I absolutely love baked potatoes. Also see:Shepherd's Pie Kartoffelskind,Broccoli and Türkiye Cheddar Stuffed Potatoes.I also added some fun extras like cream cheese and salsa and omg are they delicious. I like it, very much. I'm a big fan of baked potatoes and really think this might be my new favorite way to make them. So do it fast because you're going to love them. I know!
In the kitchen we will...
Wash and bake 3 medium potatoes, salt with a little kosher salt and spray with a little cooking spray. Poke a few holes in them and bake them in a 400 degree oven for about an hour or until just tender.
Let cool for a few minutes, then take a paper towel and wrap the hot baby potatoes in when you cut them in half because the potatoes are hot! hot! hot!
Remove the contents into a large bowl.
Yes, I know it sounds a little creepy...but we're talking about potatoes here.
Stir in bacon, cream cheese, sour cream and a pinch of kosher salt.
I used real bacon slices here. Of course, you can fry them with some strips of bacon cut in the middle, but because of the bacon part of this recipe, it's really a completely random idea in the process of making it. I didn't eat anything deep fried, so I decided it would be nice to have real slices of bacon.
PS I should always have bacon on hand because when is that a bad idea?
Grind them together with a cosa-a-ma-bob grinder.
Honestly, the sauce was an afterthought too. I am glad to think of these things. This only shows a little because I'm not sure...but I probably added another 1/2 cup and it was fine.
I usuallymy homemade sauceRecipe because I love it more than anything in the world and I honestly can't think of a time when it won't fit in the freezer anymore. This also takes about 5 minutes. However, you can use any sauce you like, just make sure you like it because it will greatly affect the taste of these potatoes.
Now, hack them all.
add some slow cookerShredded Mexican Chicken!
Ok, you can also use diced or shredded chicken, but add a packet of taco seasoning to the potato mixture. It will give you some of the same flavor, but I really recommend making a batch of chicken because it's the bee's knees and it will make these potatoes extra special. This in turn will make your life even more special.
I skipped the chicken and moss pictures because I don't want to tell you what I think it looks like just because it's lonely. It doesn't matter because it's delicious, in the end that's what matters to me. Stuff these potatoes as evenly as possible. They want to look plump and they should look that way. The more the better! Put some grated cheese on top of each, as it will cover the not-so-nice potato-chicken mixture... oh, and because it's so delicious!
Here's another picture of the same step because I think it's beautiful.
Put it back in the 400 degree oven for about 15-20 minutes.
And then they look a bit like this.
Then dress it up with some of your favorite taco toppings! I just made a couple of dollops of creme fraiche and threw in some chopped onions and tomatoes generously.
Hello beautiful potatoes.
Make this Burrito Tuesday, football game Sunday or Saturday? (It's true, right? I'm certainly not speaking from experience.) Either way, make them ASAP because your stomach will be happy for you. I promise.
Let me know when you do!
With love from my kitchen to yours,
Table of Contents
Chicken and Bacon Tacos Stuffed Potatoes
A delicious twist on classic double-baked potatoes. Potatoes are filled with chicken, bacon, salsa, cheese and topped with your favorite taco toppings.
Preparation time:5minutes minutes
Cooking time:1Time Time 20minutes minutes
total time:1Time Time 25minutes minutes
- 3 half Baked beans about 10 oz each raw
- 1 kop Shredded Mexican Chicken
- 2 United Nations light cream cheese
- 1/2 kop salsa sauce homemade or your favorite kind
- 1/2 kop real bacon slices
- 1/4 kop let creme fraiche
- 1/2 kop Grated low-fat cheddar or Colby cheese
- 1 a teaspoonful Sal
- cherry tomatoes, diced garnish, optional
- green onions, chopped garnish, optional
- extra light creme fraiche garnish, optional
- black olives, sliced garnish, optional
Preheat the oven to 400 degrees. Wash the potatoes. Place them on a baking sheet, spray lightly with cooking spray, sprinkle with kosher salt, and poke a few holes in them. Bake for about an hour or until tender.
Allow the potatoes to cool for a few minutes before handling. Pick up each potato boat with a paper towel, then cut it in half with a sharp serrated knife. Scrape the potatoes and put them in a large mixing bowl. Be careful not to break the skin and leave a thin layer of potato for support.
Add cream cheese, sour cream, bacon cubes, salsa and salt to the potatoes in a large mixing bowl. Crush everything. Add shredded Mexican chicken until combined. Stuff each potato evenly and generously. Sprinkle grated cheese evenly on top. Return to the oven to bake for 15-20 minutes.
OPTIONAL: Add your favorite taco toppings for garnish and for more fun flavor!(Video) Baked Potato | JoyJolt | Loaded Baked Potato Recipe
Serving size: 1 stuffed potato
280 calories7 g fat, 3.5 g fat, 33 g carbohydrate, 2.5 g fiber, 4 g sugar, 21.5 g protein
Hui Di Body Score: 6
* Of course, you can make them in advance for any special occasion: wash, bake, fill and store in the fridge for up to three days. Pop them in a 375 degree oven on a baking sheet for about 30 minutes and they are ready to go!
*If you prefer to use shredded or minced chicken, add a packet of taco seasoning to the potato mixture for the same flavor.
You can find shredded chicken recipes in Mexicoher
and homemade sauceher