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