Twice-Baked Chicken Shawarma Stuffed Potatoes
Get ready for a flavor explosion with our Twice-Baked Chicken Shawarma Stuffed Potatoes recipe! Crispy potatoes, succulent chicken, and aromatic spices come together in one dish. Perfect for a quick and easy weeknight dinner!
Growing up, we ate a lot of Middle Eastern food. Of course there were the usual meat and potatoes suspects for Sunday dinner, but we always had hummus, tabbouleh, tzatziki and pita within arms reach.
I’m very thankful I was exposed early to different cultures cuisines because it has expanded my knowledge and palate when it comes to cooking. You’ll find a lot of worldly dishes on The Curious Plate like Roasted Curry Cauliflower Hummus, Sheet Pan Chicken Shawarma Fajitas, Fried Chicken Shawarma Sandwich, Roasted Veggie Za’atar Bowls and now these Twice-Baked Chicken Shawarma Stuffed Potatoes.
This recipe actually hails from my cookbook, Modern Comfort Cooking, and is one of my favorites to make because it’s the ultimate mash-up of East meets west. Using my comfort food vehicle from the Midwest (hello potato!) and the aromatic spices to jazz up the chicken this is literally the most heavenly combination for a healthy meal.
Ingredients Used to Make Twice-Baked Chicken Shawarma Stuffed Potatoes
This dish is the perfect blend of crispy potatoes, succulent chicken, and aromatic spices. And the best part? It’s super easy to make! So, let’s get started.
You’ll need:
- 4 large russet potatoes – best kind of potato for filling and baking
- Boneless, skinless chicken thighs – you can definitely use chicken breasts
- Olive oil – to cook chicken
- Shawarma spice mix – garlic powder, cardamom, cumin, coriander, paprika
- Salt and black pepper to taste
- Clarified butter – or unsalted butter melted works too
- Plain Greek yogurt – to make the filling or you can subsitute sour cream
- Shredded cheddar cheese – you’ve gotta have cheese with your potatoes
- Feta crumbles – oh! And more cheese
- Milk – to help combine the filling
- Tomatoes, cucumbers, parsley, mint, green onions, for garnish
- Pita bread, for serving *optional
- Garlic sauce, for garnish
- Tzatziki sauce, for garnish
How to Make Twice-Baked Chicken Shawarma Stuffed Potatoes
Instructions:
- Preheat your oven to 450 degrees.
- Wash potatoes and pierce each one with a fork a few times. Rub them with olive oil and sprinkle with salt and pepper. Place potatoes on a baking sheet and roast potatoes for 25 -30 minutes, flip, and then bake for another 25 minutes or until they are soft and cooked through. Turn the oven down to 350 degrees.
- While the potatoes are baking, prepare the chicken thighs by adding them to a plastic bag. Next, add in all the shawarma spices, kosher salt, pepper, olive oil, and lemon juice. Close the bag and gently combine everything until the chicken is coated. For more optimal flavoring, you can marinate the chicken in the fridge overnight for best results.
- Cut the chicken thighs into small, bite-sized pieces. Heat a large skillet over medium-high heat and add 1 tbsp of olive oil. Once hot, add the chicken and cook for 6-8 minutes or until golden brown and cooked through.
- In a large bowl, combine the Greek yogurt, ½ cup cheddar cheese and feta. Mix well.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Slice off the top third of each potato and scoop out the insides, leaving a 1/4-inch-thick shell. Mash the potato flesh and add it to the bowl with the yogurt mixture. Mix well.
- Add the cooked chicken to the bowl and mix everything together.
- Spoon the chicken and potato mixture back into the potato shells.
- Place the stuffed potatoes back onto the baking sheet and bake for an additional 10-15 minutes or until the tops are golden brown and crispy.
- Serve with lemon wedges, grape tomatoes, cucumbers, sauces, and enjoy!
Cooking Tips:
- If you can’t make homemade shawarma mix a local grocery store will now have shawarma mix ready to go!
- If you prefer a spicier version of this dish, add a pinch of cayenne pepper to the chicken when seasoning it.
- You can also substitute the feta cheese with shredded mozzarella
- If you have any remaining potato mixture, just reheat and add as as side dish to any dinner meal.
Storing Notes:
To store the Twice-Baked Chicken Shawarma Stuffed Potatoes in the fridge, you should follow these simple steps:
- Allow the stuffed potatoes to cool down to room temperature.
- Store them in an airtight container or resealable plastic bags.
- Place the container or bags in the refrigerator.
The potatoes can be stored in the refrigerator for up to 3-4 days. To reheat, simply place them in a preheated oven at 350°F for 10-15 minutes or until heated through. You can also reheat them in the microwave for 1-2 minutes. Enjoy your leftovers!
More Recipes to Enjoy:
Twice-Baked Chicken Shawarma Stuffed Potatoes
Ingredients
- 1 lb Boneless, skinless, chicken thighs, chopped into bite-sized cubes
- 1 tbsp Garlic powder
- 1 tbsp Cardamom
- 1 tbsp Cumin
- 1 tbsp Coriander
- 1 tbsp Paprika
- 1 1/4 tsp Kosher salt, divided
- 1 1/4 tsp Black pepper, divided
- 1/4 cup Olive oil
- 2 tbsp Lemon juice
- 4 large Russet potatoes
- 4 tbsp Unsalted butter, divided
- 1 cup Plain Greek yogurt
- 1 cup Shredded cheddar cheese, divided
- 1/4 cup Crumbled feta cheese
- 1/3 cup Whole milk
- Halved grape tomatoes, cucumbers, mint, for garnish
Instructions
- Preheat your oven to 450 degrees.
- Wash potatoes and pierce each one with a fork a few times. Place potatoes on a baking sheet and roast potatoes for 25 -30 minutes, flip, and then bake for another 25 minutes or until they are soft and cooked through. Turn the oven down to 350 degrees.
- While the potatoes are baking, prepare the chicken thighs by adding them to a plastic bag. Next, add in all the shawarma spices, 1 tsp kosher salt, 1 tsp pepper, olive oil, and lemon juice. Close the bag and gently combine everything until the chicken is coated. For more optimal flavoring, you can marinate the chicken in the fridge overnight.
- Heat a large skillet over medium-high heat and add 1 tbsp unsalted butter. Once hot, add the chicken and cook for 6-8 minutes or until golden brown and cooked through. Using a slotted spoon, remove the chicken from the skillet and place on a plate lined with a paper towel.
- In a large bowl, combine the Greek yogurt, ½ cup cheddar cheese and feta. Mix well.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Slice off the top third of each potato and scoop out the innards, leaving a 1/4-inch-thick shell. Add it to the bowl with the yogurt mixture.
- Next, in a small saucepan, preheated to medium heat, melt the 3 tbsp unsalted butter and then gently add in the milk. Stir to combine and heat through. Add the butter and milk mixture to the bowl with potato innards. Using a potato masher, mash the potatoes until smoth. Stir in 1/4 tsp of kosher salt and 1/4 tsp pepper.
- Add the cooked chicken to the bowl and mix everything together.
- Spoon the chicken and potato mixture back into the potato shells.
- Place the stuffed potatoes back onto the baking sheet, sprinkle the remaining 1/2 cup cheddar cheese on top, and bake for an additional 10-15 minutes or until the tops are golden brown and crispy.
- Garnish with grape tomatoes, cucumbers, mint, tzatziki, feta crumbles
I’m so glad you posted this! Have some small russets I need to use up and I was going to make chicken schwarma tenders today. Thought maybe of doing schwarma loaded potato skins but wondered if it would be too weird. Your post gave me the courage to give it a go without worrying I was wasting time and food. Thank you!
Yay!! I hope you enjoy the recipe!