Description
This Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce is a delicious fusion dish combining spicy Caribbean jerk-seasoned chicken with creamy, cheesy Alfredo sauce atop a fluffy baked russet potato. Perfectly baked potatoes are topped with tender, flavorful chicken and a rich, homemade jerk Alfredo sauce, then finished with melted cheese and fresh green onions for a comforting and satisfying meal with a spicy kick.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons jerk seasoning (store-bought or homemade)
Jerk Alfredo Sauce
- 1 tablespoon butter
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon jerk seasoning (for sauce)
- ¼ teaspoon paprika
Toppings
- ½ cup shredded mozzarella or cheddar cheese
- 2 green onions, sliced
- Optional: sour cream, chopped parsley, or extra hot sauce for topping
Instructions
- Prepare and Bake Potatoes: Preheat the oven to 425°F (220°C). Scrub the russet potatoes clean and dry them thoroughly. Rub each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack and bake for 45–60 minutes, or until the potatoes are fork-tender.
- Cook Jerk Chicken: While the potatoes bake, season the chicken breasts evenly with 2 tablespoons of jerk seasoning. Heat a skillet over medium-high heat and add a drizzle of olive oil. Cook the chicken breasts for 5 to 6 minutes per side, or until fully cooked and no longer pink inside. Remove from heat and let the chicken rest for 5 minutes before dicing or shredding it.
- Make Jerk Alfredo Sauce: In a saucepan over medium heat, melt 1 tablespoon of butter. Add 1½ cups of heavy cream, 1 teaspoon garlic powder, ¼ teaspoon paprika, and 1 teaspoon jerk seasoning to the saucepan. Bring the mixture to a gentle simmer while stirring. Gradually stir in 1 cup grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning if necessary.
- Assemble Loaded Potatoes: Once the potatoes are fully baked, slice each one open lengthwise. Fluff the potato insides gently with a fork. Top each potato evenly with the shredded jerk chicken, then spoon generous amounts of the jerk Alfredo sauce over the top. Sprinkle with ½ cup shredded mozzarella or cheddar cheese and garnish with sliced green onions.
- Optional Toppings: Add optional toppings such as sour cream, chopped parsley, or extra hot sauce to taste for additional flavor and garnish.
Notes
- For a quicker option, use rotisserie chicken tossed with jerk seasoning in place of cooking chicken breasts.
- To increase spice, add extra jerk seasoning or a dash of your favorite hot sauce to the Alfredo sauce.
