Loaded Deep-Fried Baked Potatoes
Imagine someone was like "is there a way to make baked potatoes even heavier??" and I was like "say less."
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 large russet potatoes (up to 6 potatoes)
- 1 1/2 C self-rising flour (divided)
- 2 Tsp cajun seasoning (plus more as needed)
- 1/2 C club soda
- 1 Tbsp hot sauce
- Oil for frying
- 1 Lb boneless skinless chicken (cut into bite-sized pieces)
- 2 Tsp cajun seasoning (divided into 1 tsp + 1 tsp)
- 1/2 Lb broccoli florets (chopped into bite-sized pieces)
- 1 Tsp water
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1 1/2 C whole milk
- 1/4 Tsp garlic powder
- 1/4 Tsp onion powder
- 1/8 Tsp ground mustard
- 1/4 Tsp ground white pepper
- 1/2 C heavy cream
- 8 Oz sharp cheddar (shredded)
- 1 Tsp kosher salt (to taste)
Instructions
- 1
Bake the russet potatoes as usual until fully cooked, with a knife slipping through easily. Once done, keep the oven on warm and set the potatoes aside to cool.
- 2
While the potatoes cool, start on the toppings. Heat a large nonstick skillet over medium-high heat. Season your chicken with 2 tsp of cajun seasoning. Once the pan is hot, drizzle in enough oil to coat the bottom, then add the chicken in an even layer. Let it sear undisturbed for 4 minutes, then flip and continue cooking until done, stirring occasionally. Transfer the chicken to an oven-safe dish and keep it warm in the oven.
- 3
Using the same skillet, add the chopped broccoli and a pinch of salt. Toss it around, then add 1 tsp of water. Cover the skillet and allow the broccoli to steam until it’s bright green and crisp-tender, stirring occasionally. Set aside.
- 4
In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk to form a paste, cooking for 2-3 minutes until it deepens in color. Add the garlic powder, onion powder, mustard, and white pepper, whisking to combine. Slowly whisk in the milk, followed by the heavy cream. Cook for another minute, ensuring there are no lumps. Reduce the heat to medium-low, stir in the shredded cheddar, and let it melt completely. Once melted, fold in the cooked broccoli. Keep the sauce warm by covering it and placing it on low heat or in the oven if your saucepan is oven-safe.
- 5
By now, the potatoes should be cool enough to handle. Heat oil in a wide frying pan with high sides to 350°F. In a bowl, combine 1 cup of flour, 1 tsp of cajun seasoning, club soda, and hot sauce. Whisk until smooth, adjusting the consistency as needed to match pancake batter.
- 6
Dust the cooled potatoes in the remaining dry flour, then dip them into the batter. Let the excess batter drip off before carefully placing the potatoes in the hot oil. Fry for about 3 minutes on each side until golden brown. Remove to a wire rack over a baking sheet to cool slightly.
- 7
Slice open the center of each potato, leaving a small gap at the ends, and gently push the ends towards each other to fluff up the insides. Add a bit of black pepper and butter, then top with broccoli, chicken, and the broccoli cheddar sauce. Finish with any additional toppings you like, such as bacon bits or more black pepper. Dassit!