Description
This Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce combines tender baked russet potatoes topped with spicy, flavorful jerk-seasoned chicken and a creamy, cheesy jerk-infused Alfredo sauce. Finished with melted cheese, fresh green onions or parsley, and optional sour cream, this dish offers a delicious fusion of hearty comfort food and vibrant Caribbean spices.
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
- 1 tablespoon olive oil (for cooking chicken)
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
- Prepare and bake the potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes well, then pierce them several times with a fork. Rub each potato with olive oil and sprinkle with salt. Place directly on the oven rack and bake for 45–60 minutes until the potatoes are tender when pierced with a fork.
- Cook the jerk chicken: While the potatoes bake, season the diced chicken pieces with 2 tablespoons jerk seasoning, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove from heat and set aside.
- Make the jerk Alfredo sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in 1 cup of heavy cream, bringing it to a gentle simmer. Stir in 1/2 cup grated Parmesan cheese and 1–2 teaspoons of jerk seasoning, whisking continuously until the sauce is smooth and thickened, about 3–5 minutes. Season with salt and pepper to taste. Lower the heat and keep the sauce warm.
- Assemble the loaded potatoes: Once the potatoes are fully baked, carefully slice them open lengthwise. Fluff the potato insides gently with a fork. Layer the cooked jerk chicken evenly inside each potato, then drizzle generously with the jerk Alfredo sauce.
- Add cheese and garnish: Sprinkle 1 cup of shredded mozzarella or cheddar cheese over the filled potatoes. Garnish with chopped green onions or parsley. Add a dollop of sour cream if desired.
- Serve: Serve the loaded jerk chicken baked potatoes hot and enjoy the perfect blend of creamy, spicy, and savory flavors.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs provide a juicier, more flavorful result.
- For extra crisp skin on the potatoes, bake them directly on the oven rack rather than a baking sheet.
- Adjust the amount of jerk seasoning in both the chicken and Alfredo sauce to control the heat level.
- This dish pairs well with a simple side salad or steamed vegetables for a balanced meal.
- Leftovers can be stored in the refrigerator up to 3 days; reheat gently to preserve sauce texture.
