Chicken Tikka Baked Potatoes

Piled so high you can barely see the spud, stuffed baked potatoes are the ultimate comfort food—no matter what comforts you.
chicken tikka baked potato
  • 4Servings



  • Four 6- to 8-oz. potatoes
  • Olive oil


  • 2 tbsp. butter
  • 2 tsp. grated fresh ginger
  • 2 cloves garlic, grated
  • 1  1/2 tsp. garam masala
  • 2 cups canned or jarred tomato puree
  • 3 tbsp. chicken stock
  • 1/3 cup heavy cream
  • 2 cups cubed cooked chicken
  • Fresh cilantro leaves


Potatoes: Pierce four 6- to 8-oz. potatoes all over with a fork. Place on a baking sheet, rub with olive oil and season. Bake at 425° until tender when pierced with a fork, 50 to 60 minutes. Split the top of each potato, being careful not to cut all the way through. With a fork, fluff potatoes until flesh is airy; season. 

Topping: In a medium saucepan, melt the butter over medium. Add the ginger and garlic; cook, stirring constantly, until the mixture is golden, about 2 minutes. Add the garam masala; cook, stirring constantly, about 1 minute. Add the tomato puree and stock; cover and simmer until flavors meld, about 10 minutes. Stir in the cream and chicken; cook, stirring often, until heated through, about 2 minutes. Season. Top fluffed and seasoned potatoes with the chicken mixture. Sprinkle with the cilantro.

As seen on Rachael Ray Every Day's March 2017 cover:

March 2017 cover