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Loaded baked potatoes in a plate ready to eat
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4.80 from 5 votes

Loaded Baked Potatoes (Jacked Potatoes) Recipe

These crisp baked potatoes are stuffed with a rich chicken, bacon, and mushroom white wine sauce, then topped with melted Camembert and a drizzle of honey for a perfectly balanced meal.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course, Side Dish
Cuisine: American, French, Mediterranean
Keyword: Baked, cheesy, Chicken, comfort food
Servings: 4 potatoes
Author: Karina Carrel

Ingredients

For the Potatoes:

  • 4 large potatoes Sebago / Russet / Maris Piper / King Edwards
  • 1/2 tsp Olive oil (or vegetable oil) for rubbing
  • 1/2 tsp Sea salt (or kosher salt) for sprinkling

For the Filling:

  • 8.8 oz chicken thighs cut into little cubes (about 1/2 lb)
  • 1.5 tbsp butter
  • 5.3 oz bacon diced
  • 1/3 cup shallot finely chopped
  • 3.5 oz brown mushrooms sliced
  • 4 cloves garlic grated
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp thyme leaves finely chopped
  • 1/2 tsp rosemary leaves finely chopped
  • 1/4 cup white wine
  • 1 tbsp all-purpose flour
  • 1/2 cup milk
  • 1/8 tsp ground nutmeg

For Garnish & Assembly:

  • 1 wheel of Camembert or Brie cheese
  • 1 tsp Honey for drizzle
  • 1 tsp Fresh parsley chopped, for garnish
US - Metric

Instructions

For the Potatoes:

    Preheat your oven to 400°F - 425°F.
  • Scrub the potatoes clean and pat them completely dry. Poke 4 to 6 holes in the potato with a fork to allow steam to escape.
    Potatoes being Poked with 4 to 6 holes in the potato with a fork
    • Poking the potatoes prevents them from splitting or bursting.
  • Rub the skin with a little olive oil or vegetable oil, then sprinkle generously with sea or kosher salt.
    Potatoes being drizzled with olive oil
    • Bake for 45 to 60 min until the skin is crisp and the inside is fork-tender. (Want to use the air fryer instead? Click to see the Air Fryer Instructions in the post above!)

For the Filling:

  • While the potatoes are cooking, you can start making the filling. In a large bowl, add the cubed chicken thighs, salt, and cayenne pepper, and stir to combine.
    Chicken Thighs being season in a different bowl
  • In a large pan over medium-high heat, add the butter. When the butter is melted, add the diced bacon and cook until the bacon is golden. Add the cubed chicken to the pan and continue cooking until the chicken is golden and cooked through.
    mix of Ingredients for Loaded Baked Potatoes
  • Add the chopped herbs, shallot, grated garlic, and sliced mushrooms. Stir to combine and cook for 2 min just until the shallot is tender and the garlic is fragrant.
  • Add 1/4 cup of white wine to the pan and let the wine reduce by half, about 1 minute.
    adding wine to a pan with chopped herbs, shallot, grated garlic, and sliced mushrooms
  • Add 1 tbsp of flour and stir to coat everything. Add 1/2 cup of milk and 1/8 tsp of ground nutmeg, and stir all to combine and create a thick sauce that coats all ingredients.
    adding milk to a pan with chopped herbs, shallot, grated garlic, and sliced mushrooms
    • Adjust salt and pepper if needed, and add a little more milk if your sauce is too thick. The sauce has to be thick enough; we don't want liquid for the mixture to be inside the potato.
  • Reserve the filling until the potatoes are cooked.
    Chicken being mixed for loaded baked potatoes

For Assembly:

  • When the potatoes are cooked, take them out of the oven, cut a cross in the top, and squeeze the sides to fluff up the center before adding the topping inside.
    Baked Potatoes with a whole for the filling
  • Divide the chicken mixture among your 4 potatoes and top with 2 slices of Camembert (or Brie) on each potato. Drizzle with honey and place back in the oven for 5 more minutes to let the cheese on top slightly melt.
    potatoes baked with camemberth at the top
  • Place on a plate, garnish with fresh chopped parsley, and serve.
    Loaded baked potatoes in a plate ready to eat

Video

Notes

Storage, Reheating & Make Ahead

Let the stuffed potatoes cool completely to room temperature before packing them away. Transfer them to an airtight container and store them in the fridge for up to four days. I do not recommend freezing these. The cream sauce will likely separate when thawed, and the potato texture usually becomes grainy and unpleasant.
If you want to prep this meal in advance to save time on a busy night, you can easily divide the work. Bake the potatoes and make the savory chicken and bacon sauce up to two days ahead of time. Keep them in separate airtight containers in the fridge. When you are ready for dinner, just warm the potatoes, heat the sauce on the stove, assemble, and bake until the cheese melts.
When reheating your leftovers, you have a few options depending on how much time you have:
  • Oven: Preheat to 350°F (175°C) and bake for 15 to 20 minutes. This is the absolute best way to keep the potato skin crisp.
  • Air Fryer: Set to 350°F (175°C) and heat for 8 to 10 minutes for a perfectly crunchy exterior.
  • Microwave: Heat for two to three minutes. It is incredibly fast, but be aware that the roasted skin will soften completely.
Happy cooking! Xx
Make sure your white wine is reduced by at least half before you stir in the flour and milk. This evaporates the harsh alcohol and concentrates the flavor, ensuring your pan sauce is deeply savory instead of tasting sour.

Nutrition

Calories: 387kcal | Carbohydrates: 11g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1935mg | Potassium: 460mg | Fiber: 1g | Sugar: 6g | Vitamin A: 821IU | Vitamin C: 3mg | Calcium: 286mg | Iron: 1mg