Imagine someone was like “is there a way to make baked potatoes even heavier??” and I was like “say less.”
deep-fried baked potatoes:
- 1/2 C club soda
- 1 tbsp hot sauce
- 1 1/2 C self-rising flour, divided
- 2 tsp cajun seasoning, plus more as needed
- 4 large russet potatoes, at least
- Oil for frying
cajun chicken + broccoli cheddar sauce:
- 1/2 lb broccoli florets, chopped into bite-sized pieces
- 1 lb boneless skinless chicken, cut into bite-sized pieces
- 2 tsp of cajun seasoning
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp water
- 1 1/2 C whole milk
- 1/2 C heavy cream
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground mustard
- 1/4 tsp ground white pepper
- 8 oz sharp cheddar, shredded
- 1 tsp kosher salt, to taste
- Bake your potatoes as normal until done all the way through. A knife should slip through easily. Keep the oven on warm.
- Set the potatoes aside to cool and start on the toppings. Heat a large nonstick skillet over medium-high heat. Season your chicken with the cajun seasoning. When the pan has heated drizzle in enough oil to coat the bottom and add the chicken. Spread out into an even layer and allow to sear undisturbed for 4 minutes.
- Turn after four minutes and continue to cook until completely done throughout, stirring occasionally. Remove the chicken from the pan to an oven-safe dish. Place the skillet back on the burner and the chicken in the oven to keep warm.
- Add your broccoli and season with a pinch of salt. Toss it around, then add in the tsp of water. Cover and allow to steam until bright green and crisp-tender, stirring occasionally.
- In a medium saucepan over medium heat melt your butter. Sprinkle in the flour and whisk into a paste. Let cook for 2-3 minutes, until deepened slightly in color. Add your garlic powder, mustard, onion powder and white pepper, then slowly whisk in the milk, followed by the heavy cream. Cook for another minute or so, whisking to ensure there are no lumps.
- Add your cheeses and reduce the heat to medium-low. Cover and allow the cheese to melt, stirring as often as you like to speed up the process. Once the cheese is completely melted spoon in some or all of the cooked broccoli. Cover and set aside. If your saucepan is oven safe it can go in the oven, if not you can keep it on low on a burner, stirring occasionally.
- After the potatoes have cooled enough to handle, heat your oil in a wide frying pan with high sides. Combine 1 C of flour and 1 tsp of cajun seasoning with 1/2 C of club soda. Dust the potatoes in the remaining dry flour, then dip in batter.
- Allow excess to drop off and carefully transfer to hot oil.
- Flip after 3 minutes, or when nicely browned, and allow to brown on the other side.
- When the whole potato is golden remove to a wire rack over a baking sheet to cool. Slice open the center – leaving a half-inch space between the slit and the ends of the potato.
- Push the ends in towards each other so the innards break open a bit, and puff up. Fluff the potato with a fork. Add in some black pepper and butter.
- Top as desired. I usually do a bit of broccoli, some chicken, then the broccoli cheddar sauce, followed by more broccoli and chicken. Then bacon bits as applicable, and another crack of black pepper.
- This recipe makes enough topping for 6-8 potatoes of average size. We use really big potatoes and overload them.
- Your batter should be about the consistency of pancake batter. Add more flour or club soda in small increments as needed.
- Prep Time: 15
- Cook Time: 120