Cheesy Chicken Stuffed Potato Boats
Hollowed potato shells filled with diced chicken, colorful peppers, and onion, topped with creamy sauce and melted mozzarella. Baked until golden for a hearty, comforting meal.
Equipment
- 1 | Baking dish |
- 1 | Skillet |
- 1 | Spoon | for scooping
- 1 | Knife |
Ingredients
- 4 | | medium potatoes |
- 1 | lb | chicken breast | diced
- 1 | | red bell pepper | diced
- 1 | | green bell pepper | diced
- 1 | | small onion | diced
- 2 | tbsp | oil |
- ½ | cup | white cream sauce |
- 1 | cup | shredded mozzarella |
- 1 | | | salt and pepper | to taste
Instructions
- Peel potatoes and cut in half lengthwise.
- Scoop out centers to form sturdy shells.
- Brush shells with oil and par-bake at 375°F for 15 minutes.
- Heat oil in a skillet and cook diced chicken until browned.
- Add diced peppers and onion; cook until softened.
- Season the mixture with salt and pepper.
- Spoon filling into the potato shells.
- Drizzle with cream sauce and top with shredded mozzarella.
- Bake 15–20 minutes until cheese is golden and melted.
Notes
Store leftovers covered in the refrigerator up to 2 days.
Reheat in the oven to keep the cheese melted and shells crisp.
Potato shells can be hollowed and par-baked a day ahead.
Leave thick walls when scooping so the boats hold their shape.
Reheat in the oven to keep the cheese melted and shells crisp.
Potato shells can be hollowed and par-baked a day ahead.
Leave thick walls when scooping so the boats hold their shape.