Description
This Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce is a delicious fusion of Caribbean spices and creamy comfort food. Tender baked russet potatoes are filled with spicy shredded jerk chicken and topped with a rich, garlicky jerk Alfredo sauce. Finished with melted cheese and fresh herbs, this dish is perfect for a satisfying main course bursting with bold flavors.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Jerk Chicken Filling
- 2 cups cooked jerk chicken (shredded or chopped)
Jerk Alfredo Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon jerk seasoning (plus more to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings and Garnish
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
- Chopped green onions or parsley for garnish
Instructions
- Prepare and Bake Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and prick them several times with a fork to allow steam to escape. Rub each potato with olive oil and sprinkle generously with salt. Place the potatoes directly on the oven rack and bake for 45 to 60 minutes, or until they are tender when pierced with a fork.
- Make the Jerk Alfredo Sauce: While the potatoes are baking, melt butter in a saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant and soft, but not browned. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese, jerk seasoning, salt, and black pepper. Allow the sauce to simmer for 5 to 7 minutes, stirring frequently, until it thickens slightly. Taste and adjust seasoning if needed.
- Assemble the Loaded Potatoes: Once the potatoes are baked through, remove them from the oven and slice each one open lengthwise. Use a fork to fluff the insides, creating a soft bed for the filling. Spoon warm shredded jerk chicken evenly into each potato. Generously ladle the jerk Alfredo sauce over the chicken-filled potatoes.
- Add Cheese and Finish Baking: If desired, sprinkle shredded mozzarella or cheddar cheese over each loaded potato. Return the stuffed potatoes to the oven for an additional 5 minutes to allow the cheese to melt and become bubbly.
- Garnish and Serve: Remove the potatoes from the oven and garnish with chopped green onions or parsley. Serve the loaded jerk chicken baked potatoes hot for a comforting and flavorful meal.
Notes
- You can use either homemade or store-bought jerk chicken to save time.
- Adjust the spice level by adding more or less jerk seasoning according to your taste preference.
- For a different twist, try using sweet potatoes instead of russet potatoes.
- This dish serves well as a hearty main course for family dinners or casual gatherings.
