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!
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
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