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These creamy cheesy Cajun chicken potato boats were the absolute bomb! I knew I wanted to make something with potato boats and chicken but had no idea what. This recipe came together as I was coring my potatoes and nothing is more fulfilling then when a created recipe turns out so good. If you want a hearty meal, you have got to make this one 🙌🏻
It’s quite amazing when a recipe idea pops into your mind, becomes a full-fledged plan, and you get the desired result. Working with potato recipes is fun because potatoes can be transformational in many dishes as is chicken. Those are two ingredients that can be adapted to fulfill so many different desired flavors or cravings.
For Cheesy Cajun Chicken Potato Boats you will need:
- 1 lb. chicken breast, cubed
- 8 Idaho potatoes
- olive oil extra virgin
- cup bread crumbs
- egg
- Cajun seasoning
- garlic powder
- grated parmesan
- salt
Cajun Sauce
- 5 cups milk whole or 2%
- 3 tablespoons onions, chopped or dried
- 1 teaspoon paprika
- a tablespoon garlic powder
- 3 tablespoons all purpose flour
- 1 bouillon cube
- salt and pepper to taste
Toppings
- 1 cup mozzarella cheese shredded
- 1 cup mixed peppers, julienne
This sauce works so well with this dish and is actually a great sauce to add to any dry chicken dish. Save the recipe and you can refer back to it for the sauce or the entire recipe.
What’s special about this dish?
- the sauce is creamy and adds all the wonderful flavor into the dish
- the ground chicken is perfect in keeping with the lightness of this recipe
- adding the bread crumbs and searing the chicken balls give a little crunch and added texture to the creaminess
- of course, the added cheese takes this dish to a whole new level
- the peppers add a wonderful stark fruity flavor that add a balance with the Cajun sauce
Tips:
- You can serve the potato boats over warm rice, either plain or with vermicelli
- You can also serve over warm quinoa
- Or serve with a side of cooked bulgur with sautéed onions
- You can turn the dish into a gratin by adding a thick layer of cheese and broiling a little extra
- Make some extra creamy sauce, heat, and pour over the dish right before serving
Try out these recipes for yummy desserts after this dish:
- Fluffy Shortcake Yogurt Cream Bars
- Chocolate Parfait Fluff
- Chocolate Chip Banana Bread
- Rose Water Bread Pudding
Cheesy Cajun Chicken Potato Boats
Ingredients
- 1 lb chicken breast, cubed
- 8 Idaho potatoes
- 6 tablespoons olive oil, extra virgin
- ¼ cup bread crumbs
- 1 egg
- 1 ½ tablespoons Cajun seasoning
- 1 tablespoon garlic powder
- ¼ cup grated parmesan
- ½ tablespoon salt
Cajun Sauce
- 5 cups milk, whole or 2%
- 3 tablespoons onions, chopped or dried
- 1 teaspoon paprika
- 1 tablespoon garlic powder
- 3 tablespoons all purpose flour
- 1 bouillon cube
- salt and pepper to taste
Toppings
- 1 cup mozzarella cheese, shredded
- 1 cup mixed peppers, julienne
Instructions
Cajun Sauce Directions
- In a bowl, whisk all ingredients except the bouillon cube
Directions
- Preheat oven to 450 F
- Wash the potatoes and be sure to rub them clean then pat dry. Do not peel the skin.
- Cut the potato in half horizontally from the top. Using a small fruit corer, core the center flesh of the halved potato out to create a boat.
- Place the cored potato halves (potato boats) on a prepared and baking sheet sprayed with cooking oil.
- Generously pray the potato boats with cooking oil spray. Bake for 35 minutes.
- Cut chicken breast into large cubes then add them to a Vitamix blender or food processor. Then add the egg, bread crumbs, 3 tablespoons olive oil, Cajun, garlic powder, parmesan, salt and pepper and blend well until ground and well incorporated.
- Form 1/2 inch balls, add 3 tablespoons olive oil to a large skilled on high heat. Add the chicken balls, sear for 7 minutes or until cooked, flipping once half way.
- Now add in the bouillon cube and the ‘sauce mixture’ you whisked in a bowl (read under sauce ingredients) to the skillet. Allow sauce to come to boil, sauce will thicken, turn heat off.
- To the baked potato boats add 1/2 cup of mozzarella cheese. Then, add about 2-3 balls per potato and pour the sauce over them. Add the raw mixed chopped peppers all over the stuffed potatoes
- Sprinkle he remaining half a cup mozzarella cheese all over the potatoes as the final layer. Bake for 5-6 minutes until cheese melts. Enjoy over warm rice or quinoa.
Notes
This was super yummy! My husband, who usually does not comment about recipes, asked me to put this dish on my regular rotation. Thanks for your accurate mouthwatering recipes 👍
Hi Sarah, if you made this before can you explain step by step directions #1. What do i cook in the oven at 450F?
thanks in advance.
Hi Sue, once you core the potatoes you then line them on a prepared baking sheet, spray them with cooking oil spray then bake them for 35 minutes. Once they are baked you then fill them with cheese, the cajun chicken balls, mixed peppers, more cheese then bake again to melt the topped cheese and enjoy! Please let me know if you have any more questions! 🙂
I have not made this recipe yet but I do not understand directions #1. So you wash potato then cut in half horizontally? Then you say to core the centre of potato out. Then line on a baking sheet. What is it exactly that I line on baking sheet the raw potato that I scooped out? Can you please explain number 1 step by step please?
Hi Sue! I have updated the directions for you so that they are clearer:). Please check it out and let me know if you have any questions! *Cut the potato in half length wise, horizontally then core the center of the potato (remove the flesh inside to form a potato boat).
This was incredibly delicious! I highly recommend
Happy to hear that!!
Such an amazing dish. It was a hit with the whole family.