Curry Chicken Stuffed Potatoes add Indian Curry flare to baked potatoes.
I’m a big fan of baked potatoes. In fact we love to make potatoes the base of a main meal. Sure bakers are great as a side. A good loaded potato topped with cheese, bacon, chives and sour cream can’t be beat.
Taking baked potatoes to the next level as the star of the meal is so easy! I use a good russet potato like Idaho® potatoes for best results.
Baking at a higher temperature and not wrapped in foil produces the crispiest skins. I set the oven at 400 degrees and in 50 to 60 minutes the potatoes come out perfect. If you add a few fork pierces, steam escapes and you get a drier potato. That works great for toppings like this chicken curry. All those juices get to soak in.
I love the warm flavors of turmeric, coriander, cumin, and smoked paprika together. A bit of fresh ginger and some coconut milk round out this curry. I like it with ground chicken but you can use any meat or no meat at all!
This is an easy recipe to make your own.
Curry Chicken Stuffed Potatoes
Ingredients
- 2 medium Idaho Russet Potatoes, scrubbed
- 1 lb ground chicken
- 1/2 cup diced carrots
- 1/4 cup sliced green onion
- 2 tablespoons vegetable oil, divided
- 1 tablespoon kosher salt
- 1/2 cup diced roasted piquillo peppers
- 2 cloves garlic minced
- 2 tablespoons fresh ginger, chopped
- 1/2 cup chicken stock
- 1 cup coconut milk
- 1/4 cup tomato paste
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sea salt
Instructions
- Pierce potatoes several times with a fork. Rub skin lightly with oil. Sprinkle with kosher salt, Bake at 400 degrees until skin is crisp and potatoes seem soft when squeezed. (about 45 to 50 minutes). Pierce the length of the cooked potato with a fork. Squeeze to pop open.
- While potatoes bake, prepare curry chicken. In a large skillet, add remaining oil, chicken, carrots, green onions, garlic and ginger. Cook over medium heat until chicken browns and vegetables are crisp tender.
- In a small bowl, mix together turmeric, coriander, cumin, paprika and sea salt.
- In a medium bowl, whisk together stock, coconut milk and tomato paste. Add dry spices and roasted peppers. Pour mixture over chicken. Simmer until thoroughly cooked. (about 10 minutes)
- Spoon mixture over potatoes. Serve.
Notes
You can prepare curry while potato bakes to shorten total time.
Here’s another baked potato toppers to try!
Turkey Stroganoff Baked Potatoes
Food for Thought…Are you into topping baked potatoes as a meal? I’d love to hear your ideas in a comment below!
