Description
These Chicken Cheesesteak Baked Potatoes combine tender baked russet potatoes with a flavorful sauté of chicken, bell peppers, onions, and mushrooms, all topped with melted provolone and mozzarella cheese for a hearty and delicious American main course.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Chicken and Vegetables
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 tablespoon butter
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 8 ounces sliced mushrooms
- 1 tablespoon Worcestershire sauce
Cheese and Garnish
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- Chopped parsley for garnish
Instructions
- Prepare and Bake Potatoes: Preheat the oven to 400°F. Scrub the russet potatoes well and pierce each several times with a fork. Rub each potato with 1 tablespoon of the olive oil and place them on a baking sheet. Bake for 50 to 60 minutes until the potatoes are tender when pierced with a fork.
- Cook the Chicken: While the potatoes bake, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the thinly sliced chicken breasts with salt, black pepper, garlic powder, and smoked paprika. Cook the chicken in the skillet for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Melt the butter in the same skillet used for the chicken. Add the sliced green and red bell peppers, onion, and mushrooms. Sauté the vegetables for 6 to 8 minutes until softened and lightly caramelized.
- Combine and Finish Filling: Stir in the Worcestershire sauce into the sautéed vegetables. Return the cooked chicken to the skillet and mix well. Cook for an additional 2 minutes to blend flavors.
- Assemble Potatoes: Once the potatoes are done baking, slice each one open lengthwise. Fluff the interior with a fork to create a soft base. Spoon the chicken and vegetable mixture generously into each potato.
- Add Cheese and Bake: Top each stuffed potato with shredded provolone and mozzarella cheeses. Return the stuffed potatoes to the oven and bake for 5 minutes more, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the potatoes from the oven and garnish with chopped parsley. Serve warm and enjoy your hearty Chicken Cheesesteak Baked Potatoes.
Notes
- For extra flavor, add sliced jalapeños or a drizzle of cheese sauce on top before serving.
- Use rotisserie chicken to save time and simplify the recipe.
- Sweet potatoes can be substituted for russet potatoes for a slightly sweeter taste and different texture.
