Chicken Cheesesteak Loaded Potato Recipe

Preheat & prepare

Preheat oven to 425°F (220°C). Scrub the russet potatoes well and pat dry.

Prick each potato several times with a fork, rub each potato all over with 2 tbs olive oil and sprinkle with kosher salt. Place directly on the oven rack or on a baking sheet lined with foil.

Bake until a skewer or fork slides easily into the center, about 60–75 minutes depending on size. Remove from oven and let cool until safe to handle, about 10 minutes.

When cool enough to handle, slice each potato lengthwise and carefully scoop out the interior into a medium bowl, leaving about a 1/4-inch shell so the skins keep their shape. Reserve the shells on a baking sheet.

To the bowl with the scooped potato, add 2 tbs unsalted butter, 0.5 cups sour cream, 0.25 cups whole milk, kosher salt and freshly ground black pepper to taste. Mash until smooth and fluffy. Set mashed potato mixture aside to be spooned back into shells at assembly.

While potatoes bake, cut the chicken breasts into thin strips (about 1/4-inch thick). Pat dry with paper towels.

In a small bowl, combine 1 tsp garlic powder, 1 tsp smoked paprika, kosher salt and black pepper to taste. Toss the chicken strips with the spice mix.

Heat 1 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken strips in a single layer (work in batches if necessary) and cook without moving for 2–3 minutes to get color, then stir and cook until just cooked through, about 4–6 minutes total depending on thickness.

Lower heat to medium and add 1 tbs Worcestershire sauce and 1 tbs low-sodium soy sauce to the skillet with the chicken. Stir and cook 1–2 minutes more until sauce is well distributed and slightly reduced. Transfer chicken to a bowl and keep warm. Reserve skillet for vegetables.

Thinly slice the yellow onion and the red and green bell peppers into 1/4-inch strips.

In the same skillet used for the chicken, add 1 tbs olive oil and 1 tbs unsalted butter over medium heat. Add the sliced onions and peppers, season with kosher salt and black pepper to taste, and cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.

If the pan looks dry, add a splash (1–2 tbs) of water to deglaze and scrape up browned bits. Continue cooking until vegetables are tender and slightly jammy. Return the cooked chicken to the skillet and toss with the peppers and onions until combined and heated through, 1–2 minutes.

Spoon a generous portion of the mashed potato mixture back into each reserved potato shell, smoothing the top to create a small well for the filling.

Divide the chicken + pepper/onion mixture evenly among the stuffed potatoes, piling the filling into the wells on top of the mashed potato.

Place 1 provolone slice over the chicken on each potato (break slices where necessary). Sprinkle 1 cup shredded cheddar evenly across the four potatoes. If you prefer a smoother melted cheddar layer, warm 2 tbs whole milk in a small saucepan over low heat and stir in 1/2 cup of the shredded cheddar until melted and smooth, then spoon over the potatoes before sprinkling the remaining cheddar (this step is optional).

Set the oven to broil (high). Place the baking sheet under the broiler about 4–6 inches from the element and broil just until the cheddar is melted and bubbly and the provolone is melted, about 2–4 minutes. Watch carefully to avoid burning.

Remove potatoes from the oven. Sprinkle the chopped crispy bacon and sliced scallions over the top of each loaded potato. If using, add pickled jalapeños to taste.

Serve immediately while hot. Provide extra sour cream or hot sauce at the table if desired.