🥔🔥 Loaded Jerk Chicken Baked Potato w/ Jerk Alfredo Sauce 🌶️🧄🧀
Crispy-skinned baked potato piled high with juicy jerk chicken, sautéed peppers, broccoli, and smothered in a creamy jerk-spiced Alfredo sauce. Spicy, savory, and straight-up indulgent — this one’s not playin’ around. 😮💨💯
📌 Ingredients:
For the Baked Potatoes:
2 large russet potatoes
Olive oil + salt (for crispy skin)
For the Jerk Chicken:
1 lb boneless chicken thighs or breasts
1–2 tbsp jerk seasoning (store-bought or homemade)
1 tbsp olive oil
Salt + pepper to taste
For the Veggies:
½ red bell pepper, sliced
½ green bell pepper, sliced
1 cup broccoli florets
½ small onion, sliced
Optional: mushrooms or zucchini
For the Jerk Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup grated parmesan
1 tsp jerk seasoning (adjust heat to your liking)
Salt + pepper to taste
🔥 Instructions:
1. Bake the Potatoes:
Preheat oven to 400°F (200°C). Scrub, dry, and rub potatoes with olive oil + salt.
Bake for 45–60 mins until crispy outside and fluffy inside.
2. Cook the Chicken:
Season chicken with jerk seasoning, salt, pepper, and olive oil.
Grill, pan-sear, or oven-roast until cooked through. Slice or shred.
3. Sauté the Veggies:
In a pan, cook peppers, onions, and broccoli until tender-crisp. Set aside.
4. Make the Jerk Alfredo:
In the same pan, melt butter and sauté garlic until fragrant.
Add heavy cream and jerk seasoning. Simmer 2–3 mins.
Stir in parmesan until smooth. Adjust seasoning to taste.
5. Load It Up:
Cut open baked potato, fluff the inside.
Pile on jerk chicken, sautéed veggies, and smother with jerk Alfredo sauce.
Optional: Garnish with parsley or a squeeze of lime 🍋
✨ Bold. Creamy. Spicy. Loaded.This is not your average baked potato — it’s a whole dang meal. 🥵🔥