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Cheesy Cajun Chicken Potato with colored peppers Boats in a pan on top of rice
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5 from 3 votes

Cheesy Cajun Chicken Potato Boats

A dreamy, cheesy, creamy hearty dish that will warm your soul and satisfy your tummy.
Course: Main Course
Cuisine: American
Keyword: cajunpotato, potatoboats
Author: Lama

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