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
Scale
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
