Y’all, let’s talk about taking that iconic Outback Steakhouse dish — you know, the one with honey mustard chicken, crispy bacon, sautéed mushrooms, and melted cheese — and turning it into a loaded potato situation that’s basically a complete meal on a plate. These Alice Springs Chicken Potatoes are what happens when you combine the best restaurant copycat recipe with the ultimate comfort food vessel: a perfectly baked potato. We’re talking fluffy baked potatoes loaded with tender, honey-mustard-glazed chicken, crispy bacon bits, savory mushrooms, and so much melted cheese you’ll need a moment to process it all. It’s the kind of meal that feels like a special occasion but is totally doable on a weeknight. Plus, everything gets baked together, so you’re basically just assembling deliciousness and letting the oven do the work.
Why You’ll Love This Recipe
- All the Outback flavors without leaving your house
- Complete meal in one — protein, carbs, veggies, done
- That honey mustard marinade is liquid gold
- Perfect for meal prep or feeding a crowd
- Kids and adults both go crazy for this
- Way cheaper than eating out but tastes just as good
- Impressive enough for company but easy enough for Tuesday
The Good Stuff You’ll Need
For the Potatoes:
- 6 large russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Honey Mustard Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Bacon and Mushrooms:
- 8 slices bacon, cooked crispy and chopped
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Cheese Party:
- 2 cups Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup fresh chives, chopped
- Sour cream for serving
For Extra Toppings:
- Extra bacon crumbles
- More honey mustard sauce for drizzling
- Fresh parsley for garnish
- Green onions, sliced
Let’s Do This
Step 1: Bake Those Potatoes
Preheat your oven to 400°F.
Scrub potatoes clean and poke them several times with a fork.
Rub with olive oil, salt, and pepper.
Bake directly on the oven rack for 50-60 minutes until tender when squeezed.
Step 2: Make the Honey Mustard Magic
While potatoes bake, whisk together Dijon mustard, honey, mayonnaise, lemon juice, paprika, garlic powder, salt, and pepper.
Reserve about 1/2 cup for drizzling later.
Toss chicken pieces with the remaining honey mustard sauce and let marinate for at least 15 minutes.
Step 3: Cook That Bacon
In a large skillet over medium heat, cook bacon until crispy, about 6-8 minutes.
Remove to paper towels and chop when cool.
Reserve about 2 tbsp of bacon drippings in the pan.
Step 4: Sauté Those Mushrooms
In the same skillet with bacon drippings, add butter and sliced mushrooms.
Cook for 5-7 minutes until golden brown and tender.
Add minced garlic and cook for another minute.
Season with salt and pepper, then remove to a plate.
Step 5: Cook the Chicken
In the same skillet (we’re keeping this easy), cook marinated chicken pieces over medium-high heat.
Cook for 6-8 minutes until golden brown and cooked through.
The honey mustard will caramelize beautifully — don’t worry if it looks sticky.
Step 6: Prep for Loading
Once potatoes are done, let them cool for 5 minutes.
Cut a deep slit down the center of each potato and squeeze the ends to open them up.
Fluff the insides with a fork.
Place potatoes on a baking sheet.
Step 7: Load ‘Em Up
Divide the cooked chicken among the potatoes, stuffing it into the centers.
Top with sautéed mushrooms and crispy bacon.
Pile on the Monterey Jack and cheddar cheese — be generous!
Step 8: Final Bake
Return loaded potatoes to the oven at 400°F for 10-15 minutes until cheese is melted and bubbly.
For extra browning, broil for the last 2-3 minutes.
Step 9: Finish and Serve
Drizzle with reserved honey mustard sauce.
Top with fresh chives, extra bacon, and a dollop of sour cream.
Serve immediately while everything’s hot and melty.
Serving Suggestions
Serve with a simple side salad to balance all that richness.
Steamed broccoli or green beans make great veggie sides.
Extra honey mustard sauce on the side is a must.
Cold beer or sweet tea pairs perfectly.
Switch It Up
Different Proteins: Try this with grilled steak or pork chops instead of chicken.
Sweet Potato Version: Use sweet potatoes for a different flavor profile.
Veggie Power: Add sautéed onions or bell peppers to the mushrooms.
Different Cheese: Try Swiss cheese or a smoked cheddar for different flavors.
Lighter Version: Use Greek yogurt instead of some of the mayo in the honey mustard.
Make-Ahead Magic
Bake potatoes up to 2 days ahead and store in the fridge.
Cook chicken, bacon, and mushrooms ahead and store separately.
Assemble and bake when ready to serve for easiest entertaining.
Leftover loaded potatoes keep for 3-4 days and reheat beautifully in the oven.
Questions People Actually Ask
Q: Can I use chicken thighs instead of breasts? A: Absolutely! Thighs stay more tender and flavorful. Same cooking method applies.
Q: What if I don’t have time to bake potatoes? A: Microwave them! Poke holes, microwave for 10-12 minutes until tender, then proceed with loading.
Q: Can I make this without bacon? A: You can, but bacon adds so much flavor. Try adding extra mushrooms or caramelized onions instead.
Q: My honey mustard is too sweet/tangy — help! A: Too sweet? Add more mustard or a squeeze of lemon. Too tangy? Add more honey.
Q: Can I prep these for a party? A: Yes! Bake potatoes and prep all components ahead. Assemble and bake right before serving.
Q: What’s the best way to reheat leftovers? A: Oven at 350°F for 15-20 minutes is best to keep everything crispy. Microwave works in a pinch.
Print
Alice Springs Chicken Potatoes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
Y’all, let’s talk about taking that iconic Outback Steakhouse dish — you know, the one with honey mustard chicken, crispy bacon, sautéed mushrooms, and melted cheese — and turning it into a loaded potato situation that’s basically a complete meal on a plate. These Alice Springs Chicken Potatoes are what happens when you combine the best restaurant copycat recipe with the ultimate comfort food vessel: a perfectly baked potato. We’re talking fluffy baked potatoes loaded with tender, honey-mustard-glazed chicken, crispy bacon bits, savory mushrooms, and so much melted cheese you’ll need a moment to process it all. It’s the kind of meal that feels like a special occasion but is totally doable on a weeknight. Plus, everything gets baked together, so you’re basically just assembling deliciousness and letting the oven do the work.
Ingredients
For the Potatoes:
- 6 large russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Honey Mustard Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Bacon and Mushrooms:
- 8 slices bacon, cooked crispy and chopped
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Cheese Party:
- 2 cups Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup fresh chives, chopped
- Sour cream for serving
For Extra Toppings:
- Extra bacon crumbles
- More honey mustard sauce for drizzling
- Fresh parsley for garnish
- Green onions, sliced
Instructions
Preheat your oven to 400°F.
Scrub potatoes clean and poke them several times with a fork.
Rub with olive oil, salt, and pepper.
Bake directly on the oven rack for 50-60 minutes until tender when squeezed.
While potatoes bake, whisk together Dijon mustard, honey, mayonnaise, lemon juice, paprika, garlic powder, salt, and pepper.
Reserve about 1/2 cup for drizzling later.
Toss chicken pieces with the remaining honey mustard sauce and let marinate for at least 15 minutes.
In a large skillet over medium heat, cook bacon until crispy, about 6-8 minutes.
Remove to paper towels and chop when cool.
Reserve about 2 tbsp of bacon drippings in the pan.
In the same skillet with bacon drippings, add butter and sliced mushrooms.
Cook for 5-7 minutes until golden brown and tender.
Add minced garlic and cook for another minute.
Season with salt and pepper, then remove to a plate.
In the same skillet (we’re keeping this easy), cook marinated chicken pieces over medium-high heat.
Cook for 6-8 minutes until golden brown and cooked through.
The honey mustard will caramelize beautifully — don’t worry if it looks sticky.
Once potatoes are done, let them cool for 5 minutes.
Cut a deep slit down the center of each potato and squeeze the ends to open them up.
Fluff the insides with a fork.
Place potatoes on a baking sheet.
Divide the cooked chicken among the potatoes, stuffing it into the centers.
Top with sautéed mushrooms and crispy bacon.
Pile on the Monterey Jack and cheddar cheese — be generous!
Return loaded potatoes to the oven at 400°F for 10-15 minutes until cheese is melted and bubbly.
For extra browning, broil for the last 2-3 minutes.
Drizzle with reserved honey mustard sauce.
Top with fresh chives, extra bacon, and a dollop of sour cream.
Serve immediately while everything’s hot and melty.
Notes
Serve with a simple side salad to balance all that richness.
Steamed broccoli or green beans make great veggie sides.
Extra honey mustard sauce on the side is a must.
Cold beer or sweet tea pairs perfectly.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: ~685 kcal
- Carbohydrates: ~56g
- Protein: ~42g
