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Flavorful Hatch Green Chili Chicken Stuffed Potatoes

Hatch green chili chicken stuffed potatoes - featured image
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A comforting and easy-to-make stuffed potato recipe featuring smoky roasted Hatch green chilies, tender shredded chicken, and melted Pepper Jack cheese for a spicy, creamy filling.

Ingredients

Scale
  • 4 large Russet potatoes, scrubbed and dried
  • 2 medium chicken breasts, cooked and shredded (rotisserie chicken works well)
  • 3–4 medium Hatch green chilies, roasted and peeled (fresh preferred, canned acceptable)
  • 1 cup shredded Pepper Jack cheese
  • ½ cup sour cream
  • 2 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or butter (for rubbing on potatoes before baking)

Instructions

  1. Preheat the oven to 425°F (220°C). Scrub the potatoes well and pat dry.
  2. Rub potatoes with olive oil or melted butter, then sprinkle with a little salt. Place them directly on a baking sheet and roast for 45-55 minutes until skins are crisp and a fork slides in easily.
  3. Roast the Hatch green chilies under the broiler or over an open flame, turning to char all sides. Once blistered, transfer to a bowl and cover tightly with plastic wrap. Let steam for 10 minutes, then peel off the skins, remove seeds, and chop finely.
  4. While potatoes and chilies roast, shred cooked chicken.
  5. When potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the center into a bowl, leaving a sturdy shell.
  6. Mix the potato flesh with shredded chicken, roasted Hatch chilies, sour cream, garlic powder, cumin, green onions, and about ¾ cup of the Pepper Jack cheese. Season with salt and pepper to taste.
  7. Fill each potato shell with the chicken and chili mixture, mounding it generously.
  8. Top with the remaining Pepper Jack cheese.
  9. Return stuffed potatoes to the oven and bake for another 15-20 minutes at 425°F (220°C) until the cheese is bubbly and golden brown.
  10. Let cool slightly before serving.

Notes

Roast Hatch chilies yourself for best smoky flavor. Let chilies steam after roasting to ease peeling. Use a spoon to scoop potato flesh leaving about ¼ inch shell to prevent collapse. Rest stuffed potatoes 5 minutes after baking to set filling. Substitute chicken with turkey or plant-based alternatives. Use Monterey Jack or mild Cheddar if Pepper Jack is too spicy. For dairy-free, use plant-based sour cream and vegan cheese.

Nutrition

Keywords: Hatch green chili, stuffed potatoes, chicken, Pepper Jack cheese, comfort food, easy dinner, roasted chilies, baked potatoes

Find it online: https://tablemira.com/flavorful-hatch-green-chili-chicken-stuffed-potatoes-recipe-easy-and-delicious/