Chicken Stuffed Baked Potatoes

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Crispy-skinned baked potatoes are piled high with salsa, black beans, corn, and plenty of melted cheese in these Chicken Stuffed Baked Potatoes. Let the oven do most of the work. You’ll find that this dinner practically serves itself.

A baked potato topped with salsa chicken, black beans, and corn with melted cheese.

This recipe for chicken stuffed baked potatoes is the kind of meal that sneaks into our regular weeknight rotation without much fanfare. The shopping list is short and it takes minimal fuss to prepare. It’s the same technique I use with my taco stuffed sweet potatoes. And, the result is hearty enough to feel like a real dinner, even though it takes me hardly any time at all.

Chicken Stuffed Baked Potatoes

When you combine the Southwestern flavors of salsa, black beans, corn, and chicken with the creamy and fluffy texture of baked potatoes, it becomes something I will happily eat every week. Baked potatoes are the ultimate vessel for so many tasty toppings, aren’t they?

My family likes to add all the classic fixings on top: extra cheese, sour cream, and green onions are always popular. But these chicken stuffed baked potatoes are also great exactly as written.

I usually prep for meals like this by making a large batch of shredded chicken in the slow cooker. The same chicken finds its way into a handful of other dinners over the following weeks, which makes a single easy crock-pot recipe deliver multiple meals.

Black beans and corn can be seen, topped with melted cheese and fresh herbs on this potato.

Ingredients and Substitutions

Potatoes – Russets are the ones you want here. I am not a potato snob, but they really are the best baked potato for the fluffiest insides and crispiest skins.

Oil and Salt – You’re going to need a little oil and salt for baking the potatoes. I use olive oil and kosher salt, here. But, any neutral oil will do.

The Chicken – There are two options here. If I have leftover pre-cooked chicken, then I use that. But, another great option is to use a rotisserie chicken from the store.

Beans and Corn – Canned black beans and frozen corn are my go-to here. Nothing fancy.

The Sauce – I use our favorite salsa of the moment for the sauce in this combination. Last time, it was Mateo’s, both because we really like it and because it’s a terrific find at Costco any time it’s in stock. So, just choose whichever salsa makes your family the happiest.

Toppings – At our table, cheese is pretty much non-negotiable. But, I also like to offer extra salsa, green onions, cilantro, and sour cream to the line up.

Notes on Equipment

Baking sheet. This is the brand I swear by. I’ve had some of mine for 20 years and they’re still going strong. Hefty without being heavy, and you can even get a tiny one for a single potato, if you’re cooking for one.
Fork
Chef’s Knife
Cutting Board

Chicken Stuffed Potatoes baked potato on baking sheet

How to Make Chicken Stuffed Baked Potatoes

Preheating: You’ll want to set your oven to 400°F before anything else.

Prepping the Potatoes: I scrub the potatoes clean under cold water and dry them thoroughly. While they continue air drying, I poke a few holes in each with a fork so the steam can escape.

Oiling and Salting: Drizzle the potatoes lightly with olive oil and then rub it in with your hands until each potato is glossy. I sprinkle them all over with salt. The oil is what crisps the skin, and the salt is what makes you want to eat it.

Baking: Arrange the potatoes on the baking sheet with a little space between them and bake for 55 to 65 minutes. They’re done when a fork slides into the center without resistance.

The salsa chicken, black beans, and corn have been stuffed inside the potato.

Assembling the Filling: Just before the potatoes finish, I add the chicken, black beans, corn, and salsa to a pan over low heat on the stove. You’ll want to stir occasionally until the mixture is warmed through.

Stuffing: When the potatoes are ready, just pull them from the oven and slice partway through, lengthwise. If you squeeze in from the ends the potatoes will pop open. Then, I just fluff up the insides with a fork and top with a generous portion of the chicken filling.

The shredded cheese has been piled high on top of the potato, ready to go into the oven.

Melting the Cheese: I like to top each of the filled potatoes with shredded cheese and pop them back into the oven for just a few minutes to melt the cheese.

Serving: We serve ours with all the traditional potato toppings, from sour cream to green onions, and plenty of shredded cheese.

A baked potato has been topped with melted cheese and herbs and rests on a small sheet pan.

Expert Tip

There’s one thing that separates the best baked potatoes from the rest. And, if you’ve been here for very long, then you already know what I’m going to say. Crispy, tasty, potato skins are the secret to the best baked potatoes.

Don’t wrap them in foil. Just dress them in oil. Then, you just have to rub salt all over the outside, and you’re on your way an incredible baked potato. Give them plenty of room and you’re set. The skin is where this dish wins or loses.

Don’t Wrap in Foil – I’m saying it again for the people in the back. Foil traps steam against the potato skin and turns it soft. Crispy salty skin is a feature of this dish, not a bug. Bare potatoes on the sheet pan is the only way to get there.

Cube the Chicken – Bite-sized pieces of chicken in the saucepan will be better than long shreds of chicken, as they’ll better match the other ingredients in the filling. Aim for half-inch bite-size chunks of chicken when you’re chopping it up.

Bake Extra Potatoes – Whatever you think you need, bake more. Leftover plain baked potatoes become easy hash browns, breakfast potatoes, or tomorrow’s loaded baked potato with just seconds in the microwave.

Serving Suggestions

Stuffed baked potatoes are filling enough to be a complete dinner on their own, but I love serving them with a fresh, crunchy salad. My favorites for this are my kale crunch salad and my cabbage crunch salad.

With the arrival of Summer here in Ohio, I have been loving all the fresh, ripe vegetables coming our way, and this tomato cucumber salad is also a strong contender to round out a meal with these chicken stuffed baked potatoes.

A close up shot of a fork taking a bite out of a loaded chicken baked potato.

Make Ahead & Storage

Make Ahead: Half of the appeal of this recipe for chicken stuffed baked potatoes is how easy it makes the rest of the week. I love prepping the baked potatoes and extra chicken filling so that I have easy future meals ready to go in advance.

How to Store: You’ll want to store the chicken mixture and the potatoes separately in airtight containers. They keep well for several days in the refrigerator.

How to Reheat: I typically chop up a leftover potato bite-size and spread it out in a single layer on a plate before topping it with the filling and reheating in the microwave.

More Chicken Dinner Recipes

Can I make this with sweet potatoes instead of russets?

Absolutely. Sweet potatoes work beautifully here, and the natural sweetness adds another layer that works with the savory and spicy elements. You’ll bake them at the same temperature for roughly the same amount of time.

Can I bake the potatoes in an air fryer or microwave?

Yes to the air fryer. Set it to 400°F and bake for 35 to 45 minutes depending on size. The skin gets even crispier than the oven version because convection circulates the air so well.

What if I don’t have salsa on hand?

Well, my go-to choice is to use my own recipe for easy salsa. But, you could also warm up the chicken, beans, and corn separately and then stir them together with some guacamole, cheddar cheese sauce, or even queso for a creamy or cheesy filling.