Description
This Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce combines tender, spicy jerk-seasoned chicken and creamy, flavorful Alfredo sauce atop a fluffy baked russet potato. Topped with melted cheese and fresh herbs, this dish is a perfect blend of comforting textures and bold Caribbean-inspired flavors ideal for a hearty weeknight meal.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt, to taste
Jerk Chicken
- 1 lb boneless, skinless chicken breast or thighs, diced
- 2 tablespoons jerk seasoning
- Salt and pepper, to taste
- Olive oil for cooking
Jerk Alfredo Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1–2 teaspoons jerk seasoning (to taste)
- Salt and pepper, to taste
Toppings
- 1 cup shredded mozzarella or cheddar cheese
- Chopped green onions or parsley for garnish
- Sour cream (optional)
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes well, pierce them several times with a fork, rub with olive oil and salt. Place directly on the oven rack and bake for 45–60 minutes until the potatoes are tender when pierced.
- Cook jerk chicken: While the potatoes bake, season diced chicken with 2 tablespoons jerk seasoning, salt, and pepper. Heat a skillet over medium-high heat with a little olive oil, then add the chicken. Cook until browned and fully cooked, about 6–8 minutes. Remove from heat and set aside.
- Make jerk Alfredo sauce: In a saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer.
- Finish Alfredo sauce: Stir in grated Parmesan cheese and 1–2 teaspoons of jerk seasoning. Whisk continuously until the sauce is smooth and thickened, about 3–5 minutes. Season with salt and pepper to taste. Lower heat and keep the sauce warm.
- Assemble potatoes: When potatoes are cooked, slice each open lengthwise and fluff the inside with a fork to create a soft bed.
- Add toppings: Layer the cooked jerk chicken over the potato flesh, then generously drizzle with the jerk Alfredo sauce. Sprinkle shredded mozzarella or cheddar cheese on top.
- Garnish and serve: Add a sprinkle of chopped green onions or parsley for freshness. Optionally add sour cream. Serve the loaded baked potatoes hot and enjoy!
Notes
- Use chicken thighs for more juicy, flavorful meat.
- Adjust jerk seasoning levels in the sauce to suit your spice tolerance.
- Russet potatoes are best for baking due to their starchy, fluffy texture.
- For a lighter version, substitute heavy cream with half-and-half.
- Sour cream adds a cool tang but is optional.
- Make sure potatoes are fully cooked through before assembling.
