Chicken Bacon Parmesan Loaded Potatoes Recipe

prepare and bake potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes and dry. Pierce each potato 6–8 times with a fork. Rub potatoes with 1 tbs olive oil, then sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Place directly on oven rack or on a baking sheet and bake for 45–60 minutes until skin is crisp and an instant-read thermometer reads 210°F (99°C) or a fork slides in easily. Times vary with potato size.

finish potato flesh

When potatoes are done, let cool 5 minutes. With a sharp knife, make a lengthwise slit across the top of each potato and squeeze ends to open. Fluff the flesh with a fork, add 1/2 tbs butter and about 1/2 tbs milk per potato, then season with 1/8 tsp salt per potato and a few grinds of black pepper. Keep warm in a low oven (200°F/95°C) while you prepare toppings.

option A — grilled chicken

Pound or butterfly the chicken breasts to an even 1/2–3/4-inch thickness. Pat dry, brush with 1 tsp olive oil and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder. Preheat a grill or grill pan to medium-high. Grill chicken 3–5 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips for topping.

option B — fried chicken

If frying, marinate chicken in 1/2 cup buttermilk and 1/4 tsp salt for 15–30 minutes (optional). In a shallow bowl combine 3/4 cup flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 cup vegetable oil in a skillet over medium-high until 350°F (175°C). Dredge each chicken breast in the flour mixture, pressing to adhere. Fry 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a rack to drain and rest 5 minutes, then slice into strips.

cook bacon

Cook 6 bacon strips in a skillet over medium heat until crisp, 8–12 minutes, turning as needed. Alternatively, bake on a rimmed sheet at 400°F (200°C) for 15–18 minutes. Transfer to paper towels and drain. When cool, chop or crumble bacon into bite-sized pieces.

prepare cheeses

Combine 3/4 cup grated Parmesan and 1/2 cup shredded cheddar in a small bowl. Reserve 2–3 tbs Parmesan for final sprinkle.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 minced garlic clove, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt as needed. Stir in 1 tbs chopped fresh parsley if using. Chill until ready to assemble (at least 10 minutes to meld flavors).

Preheat oven broiler to high (or keep potatoes in 200°F oven if you prefer). Split each baked potato open and fluff flesh again. Add 1/2 tbs butter and 1/2 tbs milk per potato if not already added. Divide sliced chicken evenly among the 4 potatoes (about 1/2 breast per potato).

Top each potato with an even sprinkle of the Parmesan/cheddar mix (about 3 tbs per potato) and crumble bacon over top (about 1.5 strips worth per potato). Place potatoes on a baking sheet and broil 1–2 minutes until cheese melts and edges brown slightly — watch carefully to avoid burning.

Remove from oven. Drizzle 1–1.5 tbs lemon garlic sauce over each loaded potato (adjust to taste). Sprinkle reserved Parmesan (about 1/2–1 tbs) and chopped chives or green onions (about 1/2 tbs per potato). Add a final grind of black pepper to taste. Serve immediately.