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)
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
Nutrition
- Serving Size: 1 loaded potato
- Calories: 630
- Sugar: 4g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 130mg
