Baked Potato Filled with Chicken Breast

5 from 7 votes
Prep Time 15 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 110 kcal



  • 4 size Potatoes
  • Salt


  • 300 g Chicken breast
  • 4 Carrots
  • 4 Spring onions
  • 3 tablespoon Soy sauce
  • 200 g Cottage cheese with herbs
  • Salt
  • Pepper
  • 3 tablespoon Sweet Chili Sauce
  • 2 tablespoon Cashew nuts



  • Brush the potatoes well and pre-cook them with the skin in salted water for about 15 minutes.
  • Now wrap the potatoes in a piece of aluminum foil and cook for 45 minutes at 200c. bake in the oven - try if they are soft - remove and cut crosswise and hollow out a little


  • Clean the carrots and spring onions, cut into thin sticks or rings.
  • Wash the chicken breast well - pat dry and cut into strips in a pan with a little oil and fry until golden.
  • Now add the vegetables, fry a little, season with salt, pepper and soy sauce and finally add the cashew nuts that were previously roasted in a pan without fat.
  • The inside of the potato with the sweet. Mix the chilli sauce, half of the quark well and add to the potato again.
  • Spread the chicken and vegetable mixture on top, pour the remaining quark over it and drizzle with a little chili sauce.


  • Serve the baked potato in the foil with a little salad --- Enjoy your meal


Serving: 100gCalories: 110kcalCarbohydrates: 4.8gProtein: 18.5gFat: 1.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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