A stuffed potato is the best on Whole30. It feels indulgent but you know it’s packed with fabulous ingredients. They take a little prep, but they are so worth it. It is a great family dinner because everyone can make it their own.

close up on stuffed baked potato

We have a delicious Whole30 Stuffed Potato on the blog that I absolutely love, but I wanted to develop one with chicken. That’s how we developed this Whole30 Caesar Salad Stuffed Potato. It’s not too many ingredients, but it’s the perfect combination of flavors.

How to Make Your Whole30 Stuffed Potato

To begin your Whole30 Stuffed Potato, roast up the potatoes. Season them with a bit of olive oil, salt, and pepper. Place them in the oven at 375º for about an hour to an hour and twenty minutes. While that cooks, prep your toppings for the potatoes.

baked potatoes on a sheet tra

For the chicken, create your lovely marinade by whisking all of the ingredients in a bowl. Pour the marinade over the chicken, and let it sit for at least 30 minutes. This gives it just enough time to soak up the lovely flavors of the marinade.

Once it’s marinated, heat oil in a skillet. Once it is hot, add your chicken and cook for about four minutes per side until it is browned. Then lower the heat and cover it until it is cooked through. And then you have your chicken ready for your stuffed potato.

caesar salad ingredients

Every good stuffed potato needs a fabulous dressing in my opinion. For this one, we went with a caesar dressing. In a jar, crack your egg and slowly incorporate the oil with an immersion blender. Then, add in your other ingredients and continue to blend. Refrigerate while you finish prepping your stuffed potato.

Assemble Your Stuffed Potato

When your potatoes are done, you are ready to start assembling. Slice open your potatoes. Carefully scoop out the filling and place it in a bowl. Add the clarified butter, salt, and caesar dressing. This might seem extra, but trust me, it is a must do. It creates a creamy and luscious bite. Fill the potatoes back up, then top it with your salad ingredients and you are ready to eat!

When you make this Whole30 Stuffed Potato, be sure you rate and review it below! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

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Whole30 Caesar Salad Stuffed Potato

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Oven
  • Diet: Gluten Free


This Whole30 Stuffed Potato is the perfect dinner for the whole family to enjoy. It is easy to make and everyone can customize their own!


For the Potatoes

4 – 5 large Russet Potatoes

1 tablespoon extra-virgin olive oil

2 teaspoons Kosher salt, divided, plus more for seasoning

½ teaspoon freshly ground black pepper

1 tablespoon clarified butter

1 cup chopped romaine

½ cup sliced cherry tomatoes

¼ cup thinly sliced radishes


For the Whole30 Caesar Dressing

1 large egg

¾ cup light olive oil

2 cloves garlic, peeled and pressed

2 anchovy fillets

½ teaspoon compliant Dijon mustard

¼ cup freshly squeezed lemon juice

1 teaspoon Kosher salt

½ teaspoon ground black pepper


For the Crispy Chicken

9 tablespoons extra-virgin olive oil, divided

2 tablespoons dried oregano

5 cloves of garlic, crushed

Zest and juice of one lemon

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper
4 – 5 boneless skinless chicken breasts


Make the Russet Potatoes

Preheat the oven to 375°F. Add olive oil, 1 teaspoon salt and pepper to rub all over the potatoes. Using a fork, poke the potatoes several time throughout the potatoes.


Place the potatoes in a parchment-lined baking dish and bake in the oven for about 60 – 80 minutes or until tender.


Remove from the oven and set aside to slightly cool.


Make the Whole30 Caesar Dressing

Crack egg into a Mason Jar. Using a hand blender, slowly add oil as you blend, pausing to let incorporate. Continue to slowly add more oil. Then add the garlic and the anchovies and blend. Add the Dijon, lemon juice, salt and pepper and blend well. Cover and place in the refrigerator.


Make the Crispy Chicken

In a small bowl, add 5 tablespoons of olive oil, oregano, garlic, lemon zest and juice, salt and pepper. Whisk to combine.


In a large bowl, add the chicken breasts. Pour the marinated over the chicken and toss to coat the chicken completely. Cover and place in the fridge to marinate for at least 30 minutes or overnight. Either way delicious!


In a large skillet, add 2 tablespoons of olive oil and heat over medium high heat. Once the pan is hot, working in batches, add half of the chicken breasts and cook about 4 minutes per side, until browned. Place a lid over the pan and reduce the heat to medium low. Continue to cook until cooked through, about 4 minutes. (A total of 12 minutes.) Remove chicken breasts and wipe out the pan using a cloth or paper towel. Repeat this step for the rest of the chicken breasts. Remove and cut into small chunks. 


 Assemble the stuffed potatoes

Using a knife, carefully cut a lengthwise slit in each  potato. Use a spoon to gently scoop out the potato filling and place it in a large bowl. Add the clarified butter, ¾ teaspoon of salt and about 2 tablespoons of the Caesar dressing. Using a fork, toss and gently mash to fully combine. Fill the potato ‘shells’ with ½ cup each of the potato mixture.


In the same bowl, add the romaine lettuce, cherry tomatoes, radishes and chicken. Drizzle about 2 – 3 tablespoons of the dressing and toss to combine. Gently top each potato with the Caesar salad topping. Season to taste with more salt and serve with more dressing on the side. Enjoy!