Stuffed Baked Potatoes Two Ways
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
The only thing more comforting than a baked potato is a stuffed baked potato! As the seasons change and temps drop, a warm baked potato stuffed with lots of savory fillings never disappoints.
Here are two simple ways to elevate a basic baked potato from a side dish to a mouthwatering main. The best part? These recipes lean on a handful of simple and convenient ingredients from Heinen’s, so prep is a breeze.
Use Heinen’s Daily Bites pulled chicken to make an easy buffalo chicken filling and top your stuffed potato with Heinen’s crumbled blue cheese, your favorite ranch dressing, diced celery, and red onion.
Or stuff a potato with Heinen’s prepared sweet cactus chili, then finish it off with a generous sprinkle of cheese and your favorite Tex-Mex toppings!
Why You’ll Love These Recipes
- They have short ingredient lists. You’ll only need to pick up a handful of ingredients to make these recipes. Simplify mealtime with high-quality short-cut ingredients, like Heinen’s pulled chicken and prepared cactus chili.
- They’re easy to prep. Using a few ready-made ingredients from Heinen’s reduces hands-on prep time. These meals can be on the table in minutes.
- They’re fully customizable . Whether you prefer cheddar to blue cheese or white chicken chili to beef, either recipe can be tweaked to suit your preferences.
Stuffed Baked Potatoes Two Ways
Servings: 4 Stuffed Baked Potatoes (2 of each kind)
Ingredients
For the Baked Potatoes
- 4 large russet potatoes
- Heinen’s extra virgin olive oil
- Fine sea salt
For the Buffalo Chicken Stuffed Baked Potato:
- 2 Tbsp. Heinen’s unsalted butter, melted
- ¼ cup your favorite hot sauce
- ⅛ tsp. Heinen’s garlic powder
- 1 ½ cups Daily Bites pulled chicken
- 2 baked potatoes
- Heinen’s blue cheese crumbles
- Ranch dressing
- Diced celery
- Diced red onion
For the Chili Stuffed Baked Potato:
- Heinen’s sweet cactus chili
- 2 baked potatoes
- Heinen’s shredded Mexican cheese
- Sour cream
- Diced avocado
- Sliced green onions
Instructions
For the Baked Potatoes
- Preheat the oven to 425°F. Line a small baking sheet with foil.
- Using your hands, coat each potato with a teaspoon or two of olive oil, then sprinkle to taste with sea salt. Pierce the potato on all sides with a fork.
- Bake the potatoes on the prepared baking sheet for 50-60 minutes, or until tender in the center.
For the Buffalo Chicken Stuffed Baked Potatoes
- To make the buffalo sauce, whisk together the melted butter, hot sauce, and garlic powder in a small dish. Set aside.
- Heat the Daily Bites pulled chicken until warm. Stir in the prepared buffalo sauce.
- Cut a 1-inch slit lengthwise down the center of the baked potatoes to make room for the toppings. Stuff with the buffalo chicken mixture and top with the blue cheese, ranch dressing, diced celery, and diced red onion.
For the Chili Stuffed Baked Potatoes
- Heat the chili according to package instructions.
- Cut a 1-inch slit lengthwise down the center of the baked potatoes to make room for the toppings. Top with the chili and additional desired toppings (shredded cheese, sour cream, diced avocado, and green onions).
