Baked Potatoes with Chicken in Tomato Sauce
70 min · 4 servings · 643 kcal/serving
Baked Potatoes with Chicken in Tomato Sauce – at a glance
Baked Potatoes with Chicken in Tomato Sauce is a high-protein Fitaily recipe for 4 servings (dinner). You can make it in about 70 minutes. One serving has about 643 kcal, 53.8 g protein, 41.4 g carbs, 28.6 g fat.
Potatoes are definitely the star of our kitchen—we can’t imagine a hearty dinner without them! Today, we’re making a delicious potato casserole with chicken in tomato sauce! You’ve got to try it—it’s a real treat! If you have any leftover filling and potatoes, you can make an extra casserole.
Nutrition per serving
| Calories | 643 kcal |
|---|---|
| Protein | 53.8 g |
| Carbs | 41.4 g |
| Fat | 28.6 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: wysokobiałkowy. Meal: kolacja. Tags come from the recipe author, not from a lab.
Possible allergens
Based on ingredient names, these may appear: mleko. This is automatic word matching, not an allergen certificate.
Ingredient substitutions
- Dairy can often be replaced with a plant-based drink or coconut yogurt; taste and macros will change slightly.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 600 g Potatoes
- 500 g Chicken breast
- 150 g Onion
- 1 łyżeczka Dried onions
- 1 łyżeczka Oregano
- 1 łyżeczka Granulated garlic
- 1 łyżeczka Salt
- 1 łyżeczka Pepper
- 100 ml Water
- 200 g Tomato paste
- 2 łyżka Butter
- 200 ml 30% cream
- 1 g Dill
- 150 g Mozzarella Tart
Preparation
- Boil the potatoes in salted water until tender.
- Finely chop the onion and sauté it in a skillet with one tablespoon of butter until it softens and becomes translucent.
- Dice the chicken breast and add it to the onion. Sauté for about 15 minutes over low heat.
- Add the spices: dried onion, oregano, granulated garlic, salt, and pepper. Stir.
- Add tomato paste, 30% heavy cream, and water to the chicken. Mix thoroughly and bring to a boil, then simmer over low heat for a few minutes until the sauce thickens slightly.
- Add a second tablespoon of butter and the chopped dill to the cooked potatoes. Mash thoroughly until smooth, then set aside to cool.
- Use the cooled potatoes to form small "cups" or nests, making a small indentation in the center for the filling. Place a little grated mozzarella at the bottom of each cup.
- Fill the ramekins with the prepared chicken stuffing in tomato sauce, then sprinkle generously with the remaining grated mozzarella.
- Bake in an oven preheated to 180 degrees Celsius for about 15 minutes, until the cheese melts and turns slightly golden.
- Serve immediately, sprinkled with fresh dill.
- If you have any potatoes or filling left over, you can layer them in an ovenproof dish (potatoes, filling, cheese) and bake them as a traditional casserole.
Frequently asked questions
How many calories and protein are in one serving of Baked Potatoes with Chicken in Tomato Sauce?
One serving has about 643 kcal, 53.8 g protein, 41.4 g carbs, 28.6 g fat. The calculation comes from the Fitaily ingredient database and is approximate.