If you’re craving comfort food that packs a punch, you have to try this Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce. Picture a golden, fluffy baked potato bursting with juicy jerk chicken, all smothered in a velvety, spicy Alfredo sauce. Each bite delivers creamy, cheesy, Caribbean-inspired heat—the ultimate treat for potato (and flavor) lovers. This recipe is a show-stopper for family dinners, potlucks, or whenever you feel like spoiling yourself.

Ingredients You’ll Need
This recipe uses straightforward ingredients that come together to create unforgettable layers of flavor. Each item plays a unique role, whether it’s adding fiery warmth, creamy richness, or bright, fresh color. Don’t skip a thing—they all make this Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce shine!
- Russet potatoes: The best choice for fluffy baked potatoes that hold up to hearty fillings.
- Olive oil: Coats the potatoes for crispy skins and deepens the flavor.
- Boneless skinless chicken thighs: Stay juicy and tender even after searing, perfect for soaking up jerk spices.
- Jerk seasoning (mild or hot): Brings smoky, spicy, and herbal Caribbean flavors front and center.
- Salt and pepper: Enhance and balance all other flavors—never underestimate the basics.
- Butter: Adds richness and helps develop aromatic flavors in the Alfredo sauce.
- Garlic: Sautéed garlic builds an addictive, mouthwatering base for the sauce.
- Heavy cream: The secret to a creamy, luxurious Alfredo texture.
- Parmesan cheese: Gives a salty, nutty layer in the sauce—don’t even think about skipping it!
- Smoked paprika: Lends a subtle smokiness that deepens the sauce’s complexity.
- Cayenne pepper (optional): Turn up the heat if you dare—a little goes a long way.
- Shredded mozzarella cheese: Adds the gooey, melty factor everyone loves atop loaded potatoes.
- Green onions: Brighten up your plate with freshness and a mild bite.
- Fresh parsley: Brings color and a gentle herbaceous note.
- Sour cream (optional): Cool and classic—your finishing touch for the ultimate loaded baked potato.
How to Make Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce
Step 1: Bake the Perfect Potatoes
Preheat your oven to 400°F (200°C). Give each russet potato a good scrub, then rub them with olive oil and sprinkle with a pinch of salt. Place them on a baking sheet and bake for 50 to 60 minutes—just until they’re fork-tender and the skins are crisp. You’ll know they’re ready when a knife glides right in with no resistance. The fluffy interior is key for holding all that delicious filling!
Step 2: Cook the Jerk Chicken
While your potatoes get their spa treatment, toss the diced chicken thighs with jerk seasoning, salt, and pepper. Heat a splash of olive oil in a skillet over medium-high heat, then sear the chicken for about 6 to 8 minutes, until deeply browned and fully cooked. The sizzling aroma of jerk spices is a taste of what’s to come!
Step 3: Prepare the Jerk Alfredo Sauce
Keep that skillet handy—it’s time for the creamy magic. Melt the butter, then add the minced garlic, sautéing it until fragrant (about 1 to 2 minutes). Pour in the heavy cream and let it come to a gentle simmer. Whisk in the Parmesan, smoked paprika, and cayenne for extra kick. Stir until the sauce slightly thickens, then add the mozzarella, letting it melt smoothly. Finally, stir in half the chopped parsley for fresh color and herbiness.
Step 4: Assemble the Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce
Carefully slice each baked potato lengthwise and gently fluff the insides with a fork. Spoon a generous mound of jerk chicken into each pocket and then pour over a river of jerk Alfredo sauce—it will seep into every nook and cranny. Don’t be shy! Finish with green onions, the remaining parsley, and (if you love extra creaminess) a dollop of sour cream on top.
How to Serve Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce

Garnishes
Sprinkle loads of chopped green onions, fresh parsley, and maybe even a hint of extra jerk seasoning on top. The vibrant garnishes don’t just look gorgeous—they lift every mouthful with bursts of fresh flavor and a pop of color. For those who adore dairy, a swirl of sour cream offers a cooling contrast to the spicy warmth of the jerk Alfredo sauce.
Side Dishes
You truly don’t need a lot on the side since the Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce is a meal in itself. But if you’re going all out, think light: a crisp green salad, tangy coleslaw, or some grilled veggies work beautifully to round out your plate and keep things balanced.
Creative Ways to Present
For parties, try turning this showstopper into mini loaded potato bites using small Yukon Gold potatoes—perfect finger food! Or, serve each potato in individual cast iron dishes for restaurant-style flair. For family-style, scatter all the toppings across the table and let everyone build their own masterpiece. There’s no wrong way to enjoy it!
Make Ahead and Storage
Storing Leftovers
If (miraculously) you have leftovers, refrigerate potatoes, chicken, and sauce separately in airtight containers. Potatoes can dry out a bit in the fridge, so store them wrapped in foil or plastic wrap to lock in moisture. They keep well for up to three days and reheat beautifully.
Freezing
While you can freeze the jerk chicken and the Alfredo sauce separately for up to a month, the baked potatoes themselves are best enjoyed fresh. If you must freeze, thaw overnight in the fridge and expect the texture to be slightly softer after reheating—but the flavors will still be bold!
Reheating
To bring everything back to life, reheat potatoes in a 350°F oven wrapped in foil for 15–20 minutes. Gently warm the chicken and Alfredo sauce in a skillet over low heat, stirring often so the sauce stays creamy. Then assemble as usual—it’ll taste nearly as good as day one!
FAQs
Can I use chicken breast instead of thighs?
You can! Chicken breast will work fine, though thighs stay moister and soak up the jerk seasoning beautifully. Just be careful not to overcook breast—it can dry out faster.
Is there a way to make the Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce less spicy?
Absolutely. Choose a mild jerk seasoning and skip the cayenne pepper in the Alfredo sauce. You can always serve hot sauce on the side for spice lovers so everyone can fine-tune their perfect bite.
What’s the best dairy-free substitute for Alfredo sauce in this recipe?
For a dairy-free twist, try using unsweetened coconut cream and your favorite plant-based cheeses. This keeps the Alfredo sauce rich and luscious while making Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce entirely dairy-free.
Can I make this Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce ahead for a party?
Definitely! Slice and bake your potatoes, cook and season the jerk chicken, and prepare the sauce. When it’s time to serve, simply reheat each component and let guests build their own loaded potatoes. It’s interactive, easy, and totally crowd-pleasing.
Is this recipe gluten-free?
Yes! All the ingredients in this Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce are naturally gluten-free. Just double check your jerk seasoning and Parmesan for any sneaky gluten-containing additives if you’re highly sensitive.
Final Thoughts
I can’t wait for you to taste this flavor-packed Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce! It’s hearty, irresistibly creamy, and loaded with bold, Caribbean-inspired goodness. Give it a shot for your next dinner—your taste buds (and your lucky tablemates) will thank you!
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Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This recipe for Loaded Jerk Chicken Baked Potato with Jerk Alfredo Sauce combines the flavors of Caribbean jerk seasoning with a creamy Alfredo sauce over a fluffy baked potato, creating a delicious and satisfying meal.
Ingredients
Potatoes:
- 4 large russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- salt
Jerk Chicken:
- 1 pound boneless skinless chicken thighs, diced
- 2 tablespoons jerk seasoning (mild or hot)
- salt and pepper
Jerk Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- ½ cup shredded mozzarella cheese
- ¼ cup chopped green onions
- ¼ cup chopped fresh parsley
- sour cream for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and rub each potato with olive oil and salt. Bake for 50-60 minutes.
- Cook the chicken: Season chicken with jerk seasoning, salt, and pepper. Cook in a skillet until browned and cooked through.
- Make the Alfredo sauce: Sauté garlic in butter, then add cream, Parmesan, paprika, and cayenne. Simmer until thickened. Stir in mozzarella and parsley.
- Assemble: Slice open baked potatoes, fluff the insides, fill with jerk chicken, and drizzle with Alfredo sauce. Top with green onions, parsley, and sour cream.
Notes
- For a dairy-free version, use coconut cream and dairy-free cheese.
- You can also substitute chicken with shrimp or tofu.
- Adjust spice level by increasing or reducing the jerk seasoning and cayenne.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Caribbean-American
Nutrition
- Serving Size: 1 loaded potato
- Calories: 715
- Sugar: 4g
- Sodium: 870mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 145mg