Loaded Potato Stuffed Chicken

  • Prep + Cook Time
    55 Minutes
  • Servings
Where to Buy


  • 4 Georges Farmers Market Chicken Breasts
  • To taste salt and black pepper
  • 2 russet potatoes, cooked & mashed (about 1 cup)
  • 2 tablespoons unsalted butter
  • 2 tablespoons cream cheese
  • 5 strips bacon, cooked and chopped
  • 1 cup shredded cheddar cheese
  • ¼ cup freshly sliced green onions
  • To taste sour cream


    1. Preheat oven at 425º
    2. Score the middle of each chicken breasts. Season with salt and pepper.
    3. Heat a well-oiled skillet over medium-high heat. Sear the chicken breasts for 5 minutes per side. Reduce the heat to medium-low and cover the chicken breasts. Cook for an additional 10 minutes or until cooked throughout. To prevent dark charring, add a ¼ cup water to the skillet before covering with a lid.
    4. While the chicken is cooking, combine the hot cooked mashed potatoes with butter, cream cheese and cooked bacon pieces.
    5. Place the chicken on a lined baking pan with parchment. Spoon the potato mixture into the slit on the top of each chicken breasts. Divide the cheddar cheese on top of each potato-filled chicken breast. Heat in the oven for 7-10 minutes.
    6. Finish the chicken with the green onions and sour cream.

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