Name: Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Caribbean-Inspired
Ingredients: 4 large russet potatoes; 2 tablespoons olive oil; 1/2 teaspoon salt (for potatoes); 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tablespoon jerk seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons butter; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup whole milk; 1/2 cup grated Parmesan cheese; 1/2 teaspoon jerk seasoning; 1/4 teaspoon smoked paprika; 1 cup shredded mozzarella or Monterey Jack cheese; 2 green onions, sliced; Chopped parsley or extra jerk seasoning, for garnish (optional)

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If you’re ready to shake up your baked potato routine with a bold Caribbean-inspired twist, the Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce is the ultimate game changer. Juicy, spiced chicken meets fluffy russet potatoes, all drenched in a creamy, zesty Alfredo that’s kicked up with jerk seasoning. Each bite is a festival of flavors and textures—from smoky paprika to sharp Parmesan and the fresh pop of green onions. It’s a meal that’s as fun to make as it is to eat, perfect for weeknights or when you want comfort food with a little extra flair. Trust me, this is the loaded potato you’ll crave again and again!

Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with simple, accessible ingredients, but each one is chosen for maximum flavor and impact. Every component, from the russet potatoes to the final sprinkle of herbs, plays a role in the unforgettable experience of this Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce.

Russet Potatoes: The classic choice for baked potatoes, their fluffy interior soaks up all the creamy sauce and savory toppings.
Olive Oil: Rubbing the potatoes with oil ensures crispy, golden skins—don’t skip this step!
Chicken Breasts: Boneless, skinless pieces cook quickly and absorb the jerk seasoning beautifully.
Jerk Seasoning: The magical spice blend that brings aromatic heat, depth, and a hint of sweetness to both the chicken and sauce.
Salt & Black Pepper: Essential for enhancing all the other flavors.
Butter: Adds richness to the Alfredo sauce and helps sauté the garlic for extra aroma.
Garlic: Just two cloves give the sauce a savory backbone—fresh is best!
Heavy Cream & Whole Milk: These combine for a velvety, luxurious Alfredo that doesn’t feel too heavy.
Parmesan Cheese: Salty and nutty, it melts perfectly into the sauce for that classic Alfredo flavor.
Smoked Paprika: A little goes a long way to add color and a subtle smokiness to the sauce.
Mozzarella or Monterey Jack Cheese: Choose your favorite for melty, gooey layers inside the potato.
Green Onions: Sliced for freshness and a bright finishing touch.
Parsley or Extra Jerk Seasoning: Optional, but perfect for an extra pop of color and flavor when serving.

How to Make Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Scrub your russet potatoes well—no one wants a gritty bite! Prick each potato a few times with a fork, then rub with olive oil and a generous sprinkle of salt. Place the potatoes directly on the oven rack for that classic crispy skin. Bake for 50 to 60 minutes, or until a fork slides in easily and the skin is golden and crisp.

Step 2: Cook the Jerk Chicken

While the potatoes bake, heat a skillet over medium-high heat. Toss your chicken pieces with jerk seasoning, salt, and black pepper. Add a swirl of oil to the pan, then cook the chicken for 6 to 8 minutes, stirring occasionally, until browned on the outside and cooked through. The jerk seasoning fills your kitchen with the most irresistible aroma! Once done, set the chicken aside.

Step 3: Make the Jerk Alfredo Sauce

In a saucepan over medium heat, melt the butter and sauté the minced garlic for about a minute—just until fragrant, not browned. Pour in the heavy cream and milk, whisking to combine, then bring to a gentle simmer. Add the Parmesan cheese, a little more jerk seasoning, and smoked paprika. Keep stirring until the cheese melts and the sauce is creamy and smooth. Lower the heat to keep it warm while you get ready to assemble.

Step 4: Assemble the Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce

When your potatoes are ready, slice them open lengthwise and fluff the insides with a fork. Layer in some shredded cheese so it melts right into the hot potato. Pile on the jerk chicken, then pour over a generous amount of that luscious jerk Alfredo sauce. Top with green onions and parsley, or a dusting of extra jerk seasoning if you love a little extra kick.

How to Serve Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce

Garnishes

Garnishing is the secret to taking your Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce from comforting to absolutely irresistible. Try chopped parsley for a pop of green, extra green onions for crunch, or a final sprinkle of jerk seasoning if you’re feeling adventurous. You can even add a dollop of sour cream or a squeeze of lime for a fresh contrast.

Side Dishes

This loaded potato is a meal on its own, but if you want to round out your plate, pair it with a crisp green salad, grilled vegetables, or roasted sweet corn. Something light and fresh balances the richness of the Alfredo and the spice of the jerk chicken beautifully.

Creative Ways to Present

Get playful with your plating! Serve the potatoes family-style on a big platter, or make mini versions using smaller potatoes for a party appetizer. You can also hollow out the centers and fill them like potato boats for a fun twist. However you present it, the colors and textures will always steal the show.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce, store the components separately in airtight containers in the fridge. Potatoes, chicken, and sauce will all keep well for up to 3 days. When you’re ready to enjoy again, just reheat and assemble for a meal that tastes as good as fresh.

Freezing

Potatoes and chicken freeze fairly well, but the Alfredo sauce is best enjoyed fresh due to its cream base. If you do want to freeze, let everything cool completely, then wrap potatoes and chicken tightly and freeze for up to a month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the potatoes in a 350°F (175°C) oven until heated through, and gently reheat the chicken and sauce on the stovetop over low heat, stirring often. If the sauce has thickened too much, whisk in a splash of milk to loosen it up.

FAQs

Can I use store-bought jerk seasoning?

Absolutely! Store-bought jerk seasoning works beautifully for this Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce. If you have a favorite brand or homemade blend, use what you love for the best flavor.

Is this recipe gluten-free?

Yes, as long as your jerk seasoning and other packaged ingredients are gluten-free, this recipe is naturally gluten-free—perfect for sharing with friends who have dietary restrictions.

Can I make this with sweet potatoes?

Definitely! Sweet potatoes add a natural sweetness that pairs deliciously with the spicy jerk chicken and creamy Alfredo. Just follow the same instructions for baking and assembling.

How can I make it spicier?

If you love heat, add a pinch of cayenne pepper or a splash of your favorite hot sauce to the Alfredo sauce, or use extra jerk seasoning when cooking the chicken. Taste as you go so it’s just right for you.

What cheese is best for melting inside the potato?

Mozzarella and Monterey Jack are both excellent for that gooey, melty texture. If you like a sharper flavor, try a little sharp cheddar or even pepper jack for an extra kick.

Final Thoughts

I hope you feel inspired to bring the Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce into your kitchen. It’s a dish that delivers comfort, excitement, and pure satisfaction in every bite. Gather your ingredients and treat yourself—you’re in for something truly special!

Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce is a flavorful fusion dish combining spicy Caribbean jerk chicken with creamy Alfredo sauce, all served inside a fluffy baked russet potato. Perfect for a comforting main course that delivers a balance of heat and creaminess along with hearty, satisfying ingredients.

Ingredients

Scale

Potatoes

4 large russet potatoes
2 tablespoons olive oil
1/2 teaspoon salt (for potatoes)

Chicken

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon jerk seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Jerk Alfredo Sauce

2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup whole milk
1/2 cup grated Parmesan cheese
1/2 teaspoon jerk seasoning
1/4 teaspoon smoked paprika

Toppings

1 cup shredded mozzarella or Monterey Jack cheese
2 green onions, sliced
Chopped parsley or extra jerk seasoning, for garnish (optional)

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Instructions

Prepare and bake potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes thoroughly and prick them several times with a fork. Rub each potato with olive oil and sprinkle with salt to enhance the skin’s flavor and texture. Place the potatoes directly on the oven rack and bake for 50–60 minutes, or until they are tender and easily pierced with a fork.
Cook the jerk chicken: While the potatoes bake, heat a skillet over medium-high heat. In a bowl, season the bite-sized chicken pieces with jerk seasoning, salt, and black pepper. Add the chicken to the hot skillet and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Remove from heat and set aside.
Make the jerk Alfredo sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Pour in the heavy cream and whole milk, bringing the mixture to a gentle simmer. Stir in the grated Parmesan cheese, 1/2 teaspoon jerk seasoning, and smoked paprika. Continue stirring until the sauce becomes smooth and thickened, then lower the heat to keep warm.
Assemble the loaded baked potatoes: Once the potatoes are baked, slice each one open lengthwise and fluff the insides gently with a fork to create space for fillings. Layer the interior with shredded mozzarella or Monterey Jack cheese, followed by spoonfuls of the cooked jerk chicken. Generously drizzle with the warm jerk Alfredo sauce.
Garnish and serve: Top each loaded potato with sliced green onions and a sprinkle of chopped parsley or additional jerk seasoning, if desired. Serve immediately while hot and creamy.

Notes

You can prepare the chicken and Alfredo sauce in advance and reheat just before assembling to save time on serving day.
For extra heat, add cayenne pepper or a splash of your favorite hot sauce into the Alfredo sauce.
Sweet potatoes can be substituted for russet potatoes to add a natural sweetness and variation to the dish.
Make sure your jerk seasoning and all ingredients are gluten-free if adhering to a gluten-free diet.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking, Stovetop
Cuisine: Caribbean-Inspired, Fusion