Crispy stuffed baked potatoes with sour cream and chives.

This is an absolute must-do! And OH MY GOSH, is it delicious! If you are at the end of your Whole30 and want to change it up with this Whole30 stuffed baked potato with chicken paprika and green goddess dressing, you are absolutely going to love it. So savory and satisfying! Let’s go!

A lovely thought from Teri

There’s almost nothing better a baked potato dinner and this Whole30 Stuffed Baked Potato takes it to the next level. When I created this recipe I was looking to make something that would be easy to make and feel substantial for lunch or dinner. I was craving something that felt comforting and soul-filling and this was just the ticket — a total slam dunk in the nocrumbsleft kitchen.

Savory stuffed baked potatoes topped with crunchy vegetable stuffing, accompanied by chives, fresh herbs, and a creamy dipping sauce, perfect for comfort food.

The potatoes get baked to perfection and hallowed out so that the insides get mixed with ghee and salt. The result is a near mashed potato that gets stuffed back into the potato boat. The potatoes then get topped with the most delicious and juicy ground chicken that has been cooked with diced red peppers and chopped spinach — scrumptious! Finish the dish with my delicious green goddess dressing, marinated red onions, and minced chives. It really is a perfect meal.

stuffed backed potato topped with ground chicken marinated red onions, green goddess dressing and minced chives on a blue speckled plate

One of the joys of making this recipe is how adaptable it is to your preferences or the ingredients you have on hand and how easy it is to make more or less of it. You can just as easily top this with ground beef or turkey or even a scrambled egg or egg salad. If you’re not keeping a Whole30 diet, a sprinkle of feta or cheddar would be spectacular. Are you someone that loves leftovers? Double the recipe! Bake your extra potatoes and stuff them but don’t dress them until you’re ready to eat. An incredible recipe for dinner one day and leftover lunch the next. This is also perfect for meal prep! Make the stuffed potatoes and switch up the toppings for a little variation. Add a different dressing or add a little chili crunch or hot sauce for some heat. Never a boring day with these stuffed baked potatoes!

Teri holding forkful of stuffed potato while holding stuffed baked potato on a small plate

Ingredients

  • Russet potatoes
  • Extra Virgin Olive Oil
  • Ground chicken, dark meat and breast meat
  • Spinach
  • Red pepper
  • Yellow onion
  • Fresh flat-leaf parsley
  • Garlic
  • Smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • Clarified butter
  • Marinated Red Onions
  • Green Goddess Dressing
Fresh russet potatoes with salt, pepper, and olive oil ready for a homemade potato recipe.
Fresh chicken breast with chopped vegetables and herbs for healthy cooking.

How to make this Whole30 Stuffed Baked Potato

Preheat the oven to 375°F. Wash the potatoes and use 1 tablespoon of olive oil and thoroughly rub the potatoes with salt and pepper. Poke the potatoes with a skewer several times.

Freshly baked potatoes with salt and pepper, ready for roasting or mashing. Perfect for savory recipes and home-cooked meals.
Baked sweet potatoes on a roasting pan in an oven, seasoned and ready to enjoy.

Bake the potatoes until done, about 60 – 80 minutes (depending on your oven).

Rustic seasoned baked potatoes on baking sheet with coarse salt and black pepper.

While potatoes are baking, in a large bowl, mix together the ground chicken, spinach, pepper, onion, parsley, garlic, paprika, 2 teaspoons salt and pepper.

Golden brown wooden spoon with fresh chopped vegetables and herbs in a white mixing bowl, ready for cooking.
Savory vegetable sauté with herbs in a white mixing bowl, rustic kitchen setting.

Heat 2 tablespoons of olive oil in a large sauté pan. Add mixture to pan and sauté until chicken is cooked, about 7-10 minutes breaking up into small pieces.

Scrambled tofu with vegetables in a cast iron skillet, healthy plant-based breakfast option.

When potatoes are done, cut off the top 1/3 of the potato. Scrape the contents out of the larger portion and place in a bowl.  Repeat for all the potatoes.  Then add 1 tablespoon of clarified butter (or olive oil) and ¾ teaspoon salt and mix until combined.

Creamy mashed potatoes with butter in a yellow bowl, with potato skins and salt nearby, on a rustic wooden surface.

Fill the potato “shells” with ½ cup of the potato mixture. Top with the ½ cup of the  chicken mixture, Marinated Red Onions and Green Goddess Dressing.

Baked potato being scooped out on a wooden cutting board for stuffing or recipe preparation.
Savory stuffed baked potatoes with veggie topping on green plate, homestyle comfort food, healthy meal, no crumbs left.
Baked stuffed potatoes topped with savory tofu scramble and garnished with red onion slices. Perfect comfort food recipe from No Crumbs Left.
Creamy herb sauce drizzled over twice-baked potatoes topped with onions on a green plate.
Baked stuffed potato skins topped with creamy herb sauce and chopped chives. Delicious, savory appetizer or snack from No Crumbs Left.

Frequently Asked Questions

What if I don’t have any ghee?

If you’re not keeping a Whole30 diet, feel free to use butter! If you are doing Whole30, you can easily make ghee from butter by melting butter in a heavy-bottomed pot. Let it the butter come to a boil and turn the heat down then continue to let the butter brown, undisturbed, for 10-15 minutes. Let the melted butter cool down a bit then strain through a fine-mesh strainer or cheesecloth into a glass container.

Can I use a sweet potato?

Yes! Swap out the russet potatoes for large sweet potatoes and bake them at 350F. Check them around 55 minutes with a fork. They’ll be done when the fork can easily pierce them.

Watch me make this recipe

If you make my Whole30 Stuffed Baked Potato, please rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok!

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Crispy stuffed baked potatoes with sour cream and chives.

Whole30 Stuffed Baked Potatoes

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  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 70 min
  • Yield: 4 servings
Print Recipe

Description

This stuffed potato is soul satisfying and incredibly delicious. It’s perfect for a Whole30 weeknight dinner with some great leftovers!

Ingredients

  •   4 large russet potatoes
  •   3 tablespoons Extra Virgin Olive Oil, divided
  •   1 ½ pounds ground chicken, one pound dark meat and ½ pound breast (Or ½ and ½)
  •   1 cup coarsely chopped spinach
  •   1 finely chopped red pepper
  •   ½ medium yellow onion, finely chopped
  •   ¼ cup chopped fresh flat-leaf parsley
  •   4 cloves garlic, finely chopped
  •   1 tablespoon smoked paprika
  •   2 ¾ teaspoons kosher salt, divided
  •   1 teaspoon pepper
  •   1 tablespoon clarified butter
  •   Marinated Red Onions
  •   Green Goddess Dressing

Instructions

Preheat the oven to 375°F.

Wash potatoes and use 1 tablespoon of the olive oil and some salt and pepper to rub on the potatoes. Poke the potatoes with a skewer several times.

Bake potatoes until done, about 60 – 80 minutes (depending on your oven)

While potatoes are baking, in a large bowl, mix together the ground chicken, spinach, pepper, onion, parsley, garlic, paprika, 2 teaspoons salt and pepper.

Heat 2 tablespoon of olive oil in a large sauté pan. Add mixture to pan and sauté until chicken is cooked, about 7-10 minutes breaking up into small pieces.

When potatoes are done, cut off the top 1/3 of the potato. Scrape the contents out of the larger portion and place in a bowl.  Repeat for all the potatoes.  Then add 1 tablespoon of clarified butter (or olive oil) ¾ teaspoon salt and mix until combined.

Fill the potato “shells” with ½ cup of the potato mixture. Top with the ½ cup of the  chicken mixture, Marinated Red Onions and Green Goddess Dressing.

Nutrition

  • Serving Size: 1
  • Calories: 680
  • Sugar: 3.2 g
  • Sodium: 982.3 mg
  • Fat: 29.1 g
  • Carbohydrates: 71.1 g
  • Protein: 38.2 g
  • Cholesterol: 150.7 mg