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Flavorful Hatch Green Chili and Chicken Stuffed Baked Potatoes

hatch green chili chicken stuffed baked potatoes - featured image
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A quick and easy dinner recipe featuring roasted russet potatoes stuffed with a smoky Hatch green chili and tender chicken filling, topped with melted cheddar cheese and fresh green onions.

Ingredients

Scale
  • 4 medium to large russet potatoes
  • 2 cups cooked chicken, shredded or diced
  • 1/2 cup Hatch green chili sauce (Santa Fe Hatch brand recommended)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream (or Greek yogurt as a substitute)
  • 2–3 green onions, thinly sliced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons butter

Instructions

  1. Preheat your oven to 425°F (220°C). Scrub the russet potatoes clean and pat them dry. Prick each potato several times with a fork to prevent steam buildup.
  2. Rub the potatoes with olive oil and sprinkle generously with salt. Place them directly on a baking sheet. Roast for about 45-60 minutes, turning halfway through, until skins are crisp and a knife slides in easily.
  3. While potatoes roast, prepare the filling. In a mixing bowl, combine shredded chicken, Hatch green chili sauce, half the shredded cheese, sour cream, garlic powder, salt, and pepper. Stir gently until well-mixed but not mushy. Adjust seasoning to taste.
  4. When potatoes are done, let them cool slightly so you can handle them. Slice each potato lengthwise down the center without cutting all the way through.
  5. Scoop out the fluffy potato flesh carefully into a bowl, leaving a thin shell of skin intact. Add butter to the potato flesh and mash gently with a fork until creamy but still a little chunky.
  6. Mix the mashed potato flesh into the chicken and chili mixture to create a creamy, hearty filling.
  7. Stuff each potato skin generously with the filling. Top with the remaining cheese and return them to the oven for 10-15 minutes, or until the cheese melts and starts to brown slightly.
  8. Remove from the oven and garnish with sliced green onions. Serve warm.

Notes

If Hatch green chili is very spicy, start with less and add more gradually. For a creamier filling, add a splash of milk or broth if needed. Avoid microwaving potatoes fully to maintain crispy skin; a quick microwave start is acceptable. Leftovers reheat best in the oven at 350°F for 10-15 minutes to restore texture.

Nutrition

Keywords: Hatch green chili, stuffed baked potatoes, chicken recipe, easy dinner, smoky chili, comfort food, quick meal

Find it online: https://sparklechew.com/flavorful-hatch-green-chili-and-chicken-stuffed-baked-potatoes-recipe-easy-perfect-dinner-idea/