Fried Chicken Stuffed Baked Potato

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Once you try this recipe, you’ll wonder where you’ve been all your life. I don’t know why this isn’t a thing yet. Fried chicken stuffed with baked potatoes is a match made in heaven.

I keep it tasty and simple by having you knock out the chicken breasts and pan fry them. To do this, I like to place the chicken breasts between two sheets of plastic wrap. Keep things from getting too crazy. Then use a meat tenderizer to relieve the stress and mash it. No meat tenderizer? Try a rolling pin. That’s always fun.

Baked Potatoes Stuffed with Sour Cream, Cheddar and Fried Chicken, Garnished with Fresh Chives

Seriously, why isn’t this a thing yet? It’s so delicious it’s hard not to think about it. My son has the same problem. This is his all-time favorite meal. Every time we talk about it, he starts drooling and passing out. Yes, you really must try this.

Low view of a baked potato stuffed with sour cream, cheddar cheese and fried chicken, topped with fresh chives

Hands-on time: 20 to 30 minutes
Ready: 1 hour 30 minutes

raw material

4 large russet potatoes
2 chicken breasts
salt and pepper
1 cup buttermilk
1 egg
1 1/2 cups flour
1 tablespoon cornstarch
1 tablespoon paprika
1 tablespoon salt
1 teaspoon pepper
4 tbsp butter
1 cup shredded cheddar cheese
sour cream
Chinese chives


1. Preheat the oven to 400 degrees. Wash potatoes and wrap in aluminum foil. Bake until soft, about 1 hour. Actual baking time depends on the size of the potatoes and may take up to 2 hours for the largest potatoes.

2. When the potatoes are done, remove from the oven and set aside, still wrapped in foil. Prepare chicken by pounding chicken to 1/4 inch thick with a meat tenderizer.

3. Prepare the dredging station. Whisk together buttermilk and eggs and place in a shallow bowl. In another shallow bowl, combine flour, cornstarch, paprika, salt, and pepper.

4. Pour enough oil into a heavy-bottomed pan to fully cover the bottom. Heat to 350 degrees.

5. One at a time, dip chicken into buttermilk mixture, then transfer to flour mixture, coating both sides. Place in hot oil and fry for 2 minutes on each side. Remove and drain on a tray lined with paper towels.

6. Remove potatoes from foil. Use a sharp knife to cut just one slit in the top of each potato. Squeeze the ends together, forcing the seam to protrude. Spoon the potato flesh out into a mixing bowl, leaving enough room around the edges for the skin to hold its shape.

7. Toss the butter and shredded cheese with the potatoes in a mixing bowl. Season with salt and pepper. Spoon mixture back into each potato skin.

8. Cut the fried chicken into strips. Stuff some chicken into the potatoes.

9. Top stuffed potatoes with sour cream, chives, and remaining chicken.