Three High-Protein Loaded Baked Potato Variations
American · Organized from the video by Ethan Chlebowski
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Ingredients
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Steps
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- 1
Season the chicken: Combine 440g cubed chicken, 3g salt, 4g chicken bouillon, and 1/2 a shallot in a food processor. Process until it reaches a ground-like consistency.
💡 You can also finely chop the chicken by hand if you don't have a food processor.
- 2
Cook the chicken: Heat 10g oil in a pan over high heat. Add the chicken and let it sit for a couple of minutes to brown. Once browned, break it up with a spatula. Set aside (half can be stored or frozen).
💡 Leaving the chicken plain allows for more versatile leftovers later in the week.
🔥 high heat
- 3
Prepare the potato: Microwave a large Russet potato for 5 minutes in a paper towel. Transfer to foil, season with salt and 5g oil, then bake in the oven until the center hits 205°F.
💡 The 205°F internal temperature ensures a nice, fluffy texture.
🔥 205°F⏱ 5 minutes
- 4
Make blue cheese sauce: Combine 70g blue cheese, 140g sour cream, dried dill, dried garlic, 20 cranks of black pepper, and 10-20g water. Blend with an immersion blender until smooth.
💡 Adjust the water to reach your desired consistency.
- 5
Assemble Buffalo Chicken Potato: Simmer 20g buffalo sauce in a pan. Add 150g of the cooked chicken and a bit more sauce. Pour a drizzle of blue cheese sauce into a fluffed potato bowl, layer the chicken on top, add another drizzle of sauce, and garnish with chopped scallions.
💡 Cutting an oval in the potato creates a better 'bowl' for presentation.
🔥 simmer
- 6
Make the chili: In a pan with 10g oil, toast 5g chili powder, 5g cumin, and 3g smoked paprika. Add 1/8 grated red onion and a squirt of tomato paste. Stir in 1 lb ground beef and 5g salt. Once browned, add a can of crushed tomatoes. Simmer for 5 minutes until the liquid reduces. Season with extra cumin and chili powder to taste.
💡 Cooking the tomatoes down helps remove the canned-tasting tang.
🔥 simmer⏱ 5 minutes
- 7
Assemble Chili Cheese Potato: Top a fluffed potato with 28g cheddar cheese. Add a large serving of the chili, then top with chopped white onions, sweet/spicy pickles, a dollop of sour cream, and cilantro.
💡 The cheese will melt from the heat of the chili.
- 8
Prepare the pork: Cube 1.5 lb pork chops. Heat 10g oil in a Dutch oven, add pork and 1% salt. Add enough water to fill 3/4 of the pot. Simmer for 90 minutes until tender. Drain water and let the pork brown in its own fat. Shred the pork with a fork.
💡 Even leaner pork chops can become tender and shreddable with this braising method.
🔥 simmer⏱ 90 minutes
- 9
Make the slaw: Mix sliced cabbage, julienned pickled carrots, 1/2 diced jalapeno, a handful of cilantro, and a sprinkle of celery seed. Add a splash of vinegar and 15g mayo. Mix well.
💡 Celery seed is the secret to a classic deli-style flavor.
- 10
Assemble BBQ Pork Potato: Toss the shredded pork with BBQ sauce in the Dutch oven to coat. Layer the pork over a fluffed potato and top with the fresh, crunchy slaw.
💡 The crunch of the slaw balances the rich, saucy pork perfectly.
Tips
- For the chicken, you can use a food processor to create a ground-like texture from whole breasts.
- For the potato, the 205°F internal temperature is key for fluffiness.
- For the chili, ensure you cook out the canned tomato flavor by letting it simmer until it thicks.
- For the pork, the water-braising method helps tenderize leaner cuts like pork chops.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Ethan Chlebowski on YouTube