Tikka Masala Loaded Baked Potatoes: Comfort Food with a Twist

Reinvent the classic loaded baked potato with our Tikka Masala version—a hearty, satisfying dish that combines the comforting appeal of a fluffy baked potato with the exotic flavors of Indian cuisine. Using Curry Tonight's Tikka Masala par-cooked sauce, this creative fusion dish transforms an everyday staple into an exciting culinary adventure. Perfect for a cozy dinner or unique entertaining option, these loaded potatoes offer a complete meal in one delicious package.

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour 15 minutes

Servings

4

Difficulty Level

Easy

Ingredients

• 4 large russet potatoes, scrubbed clean
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 pound boneless chicken, diced small
• 1 pouch Curry Tonight Tikka Masala par-cooked sauce
• 1 tablespoon vegetable oil
• ½ cup plain Greek yogurt
• ¼ cup fresh cilantro, chopped
• ¼ cup red onion, finely diced
• Optional: ¼ cup shredded cheese (mozzarella or mild cheddar)
• Optional: 2 tablespoons butter

Equipment Needed

• Baking sheet
• Aluminum foil
• Large skillet
• Fork
• Small bowl
• Sharp knife

Instructions

For the baked potatoes:

1. Preheat oven to 425°F (220°C).
2. Poke each potato several times with a fork.
3. Rub potatoes with olive oil and sprinkle with salt.
4. Place directly on the oven rack or on a foil-lined baking sheet.
5. Bake for 45-60 minutes until skin is crisp and potato is tender when pierced.

For the tikka masala topping:

1. While potatoes are baking, heat vegetable oil in a large skillet over medium heat.
2. Add diced chicken and cook until no longer pink, about 5-7 minutes.
3. Pour in 3/4 of the Curry Tonight Tikka Masala sauce and simmer for 5-7 minutes until chicken is cooked through and sauce has thickened slightly.
4. Keep warm until potatoes are ready.

Assembly:

1. Cut a slit lengthwise along the top of each baked potato.
2. Gently press ends toward center to open the potato.
3. Fluff the inside with a fork and add optional butter.
4. Spoon the tikka masala chicken generously over each potato.
5. Top with a dollop of Greek yogurt, sprinkle of red onion, fresh cilantro, and optional cheese.
6. Drizzle with remaining Tikka Masala sauce.

Tips for Success

• For extra crispy potato skins, rub with salt before baking.
• Let potatoes cool for 5 minutes after baking for easier handling.
• For a quicker version, use microwaved potatoes (about 8-10 minutes on high).
• Create a topping bar so everyone can customize their potato.

Nutritional Information

Calories: 450 per serving Protein: 32g Carbohydrates: 58g Fat: 11g Sodium: 650mg

Serving Suggestions

These loaded potatoes are a meal in themselves, but pair beautifully with a simple green salad or steamed vegetables for a complete dinner. For a special touch, serve with a side of additional yogurt sauce mixed with cucumber and mint.

Storage and Reheating

Store the baked potatoes and tikka masala topping separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes in a 350°F oven for 15-20 minutes or microwave until hot. Warm the tikka masala topping separately before assembling.

Variations

• Vegetarian option: Replace chicken with chickpeas or roasted cauliflower.
• Sweet potato version: Use sweet potatoes instead of russet for added nutrition and flavor contrast.
• Twice-baked style: Scoop out potato flesh, mix with some of the tikka masala, refill skins, and bake again.

Chef's Notes

This creative dish offers all the comfort of a classic baked potato with an exciting flavor upgrade. The contrast between the fluffy potato and the rich, aromatic tikka masala creates a satisfying meal that feels both familiar and adventurous.

FAQs

Can I use leftover chicken for this recipe? Absolutely! Simply warm it in the Tikka Masala sauce until heated through.

How can I make this dish dairy-free? Skip the cheese and replace the Greek yogurt with a coconut yogurt alternative.

Keywords

Loaded baked potatoes, tikka masala potatoes, Indian fusion, comfort food, Curry Tonight, easy dinner, stuffed potatoes, one dish meal