Chicken Tikka Baked Potatoes - Rachael Ray Every Day

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.
Publish date:
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