The Ultimate Chicken Stuffed Baked Potato!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

cooked bacon

🥗Healthier: turkey bacon

💰Cheaper: omit bacon

Turkey bacon is lower in fat and calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta is often more affordable and still creamy.

Start by taking 2 chicken breasts and placing them in the cooking pot.

Add half of an 8 oz block of cream cheese to the pot.

Season the chicken and cream cheese with 1 tablespoon of garlic butter seasoning.

Set the pressure cooker to cook for 2 and 1/2 hours on high.

Sprinkle bacon sea salt on the outside of the potatoes for flavor.

Poke holes in the potatoes with a fork to let steam escape while cooking.

Make a cut down the middle of each potato to help them cook evenly.

Preheat the oven to 350°F (175°C).

Place the potatoes in the oven and bake for about 1 hour and 20 minutes.

Once the potatoes are done, shred the cooked chicken and cream cheese mixture.

Add 1 cup of shredded cheddar cheese to the chicken mixture and mix well.

Incorporate cooked bacon bits into the mixture for added flavor.

Open the baked potatoes by pushing them from the sides to create a nice opening.

Spoon the chicken and cheese mixture into the opened potatoes, mixing it well inside.

Top the stuffed potatoes with any remaining cheese and bacon bits.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens