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Phyllo Dough Beef Rolls

Phyllo Dough Beef Rolls

Stuffed with seasoned ground beef and onions, these flaky phyllo rolls are a protein-rich treat you can enjoy as a meal, snack, or party appetizer. My whole family loves them just as much as I do—and honestly, anyone who loves pastry, beef, and finger foods read more

Chicken Teriyaki Noodles

Chicken Teriyaki Noodles

When it comes to dinner, quick and easy meals are my go-to, and Chicken Teriyaki Noodles top the list. It’s simple, versatile, and packed with flavor—a recipe that’s perfect for those busy weeknights when time is of the essence. Why You’ll Love This Recipe? This read more

Cajun Air-Fried Chicken Stuffed Baked Potatoes

Cajun Air-Fried Chicken Stuffed Baked Potatoes

Cajun Air-Fried Chicken Stuffed Baked Potatoes

Chicken and potatoes are my ultimate comfort foods. Honestly, I could eat them every single day without ever getting bored.

Maybe it’s because I grew up in a place where potatoes (and cabbage) seemed to sneak into almost every meal. Over the years, I’ve learned how versatile and satisfying they can be, and I’ve made it my mission to reinvent them in ways that feel fresh and exciting.

Cajun Air-Fried Chicken Stuffed Baked Potatoes

Lately, I’ve been trying to cut back on carbs again. I spent years doing keto, low-carb, and gluten-free, but 2024 was a more relaxed year for me.

I reintroduced more carbs into my meals, and you know what? They didn’t sit well with me—but potatoes never bothered me so i am going to eat them occasionally.

Gluten still doesn’t agree with me, so this year, I’m focusing on cutting it out again. You’ll see that shift reflected here on my blog.

I’ll still share comforting, indulgent recipes, but with a renewed focus on balance, simplicity, and a little twist to keep things fun.

Cajun Air-Fried Chicken Stuffed Baked Potatoes

This brings me to these Cajun Air-Fried Chicken Stuffed Baked Potatoes. They’re everything I love in a meal: hearty, gluten-free, protein-packed, and oh-so-satisfying.

Yes, they have carbs, but potatoes are a staple in my kitchen because they’ve never made me feel anything but happy and nourished. I make them at least once a week!

This recipe is straightforward and budget-friendly. All you need are some potatoes, butter, salt, pepper, grilled chicken (store-bought or homemade), your favorite Cajun seasonings, and maybe some Pico de Gallo for a bright, fresh kick.

Well, I couldn’t recommend Pico De Gallo enough, so try serving a heaping tablespoon over these potatoes. Also, a good guacamole would be amazing with it!

Cajun Air-Fried Chicken Stuffed Baked Potatoes

These stuffed potatoes are perfect for a casual dinner or even as party food—especially with the Super Bowl coming up. I can guarantee they’ll be a hit with your family and friends just like they are with mine.

Recipes you will love:

If you try Cajun Air-Fried Chicken Stuffed Baked Potatoes, I’d love to hear what you think! Let me know how you like it or how you make it your own. Please find me on Social Media under @Sandra’s Easy Cooking

Happy Cooking!

Sandra

Yield: 4 Servings (1 Potato per serving)

Cajun Air-Fried Chicken Stuffed Baked Potatoes

Cajun Air-Fried Chicken Stuffed Baked Potatoes

These are great for meal prep! Assemble the potatoes in advance and refrigerate. When ready to serve, bake or air fry them to heat through and melt the cheese.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 4 large russet potatoes (approx. 800g total)
  • 2 tbsp (30ml) olive oil
  • Salt and black pepper, to taste
  • 1 large chicken breast (approx. 200g)
  • 2-3 tsp (4g-6g) Cajun seasoning, adjust to taste
  • 1 cup (120g) shredded cheddar cheese, more if you like
  • 4 tbsp (60g) unsalted butter

Optional:

  • Pico de Gallo, for garnish
  • Chopped parsley or green onion, for garnish

Pico de Gallo

  • 4 medium Roma tomatoes (approx. 300g), diced
  • 1 small red onion (approx. 75g), finely diced
  • 1–2 jalapeños, finely diced (adjust based on spice preference)
  • 1/4 cup (15g) fresh cilantro, finely chopped (or parsley)
  • Juice of 1 lime (approx. 2 tbsp or 30ml)
  • 1/4 tsp salt (adjust to taste)

Instructions

Prepare the Potatoes:

  • Preheat your oven to 400°F (200°C).
  • Wash and dry the potatoes. Poke several holes in each potato with a fork.
  • Rub the potatoes with olive oil, sprinkle with salt, and place them on a baking sheet.
  • Bake for 50–60 minutes, or until tender and easily pierced with a fork.
  • Shortcut: Use the microwave’s “potato” setting for faster results. This is called "Nuke" the potatoes. A lot of restaurants do it to speed up the process.

Cook the Chicken in the Air Fryer:

  • Preheat the air fryer to 375°F (190°C).
  • Pat the chicken breast dry and coat it with olive oil. Sprinkle evenly with Cajun seasoning.
  • Place the chicken in the air fryer basket and cook for about 18 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
  • Once cooked, dice or slice the chicken into bite-sized pieces. Set aside.

Hollow Out the Potatoes:

  • Let the baked potatoes cool slightly before handling. Choose one of the methods below:


— Method 1 (Creamy & Stuffed):

  • Cut each potato lengthwise and scoop out most of the potato flesh into a mixing bowl, leaving about 1/4 inch (5mm) of potato on the skin to maintain structure.
  • To the scooped-out potato, add 2 tbsp (30g) butter, salt, pepper, and 1/2 cup (60g) shredded cheddar cheese. Mash until smooth. For extra creaminess, add 2 tbsp (30ml) sour cream.
  • Scoop this mixture back into the potato skins.

— Method 2 (Rustic & Fork-Mixed):

  • Cut each potato lengthwise and use a fork to lightly mash the potato flesh while still inside the skin.
  • Add 1/2 tbsp (7g) butter per potato, salt, and pepper. Stir gently to combine and add slightly melted butter.

Add the Chicken and Cheese:

  • Place the diced Cajun Air-Fried Chicken on top of each prepared potato. Kind of tuck it in the potato.
  • Sprinkle the remaining shredded cheddar cheese over the chicken.

Bake Again (or Air Fry):

  • Return the stuffed potatoes to the baking sheet and bake in the oven for 10–15 minutes, or until the cheese is melted and bubbly.
  • Air Fryer Option: Place the stuffed potatoes in the air fryer at 375°F (190°C) for 5–6 minutes until the cheese is fully melted.

Garnish and Serve:

  • Top each potato with Pico de Gallo, and green onions, chopped parsley, or any additional toppings of your choice.
  • Serve hot and enjoy!


Pico De Gallo-

  1. Dice the tomatoes, red onion, and jalapeños into small, even pieces. For less heat, remove the seeds and membranes from the jalapeños before dicing.
  2. In a mixing bowl, combine the diced tomatoes, onion, jalapeños, and cilantro.
  3. Squeeze the lime juice over the mixture and sprinkle with salt.
  4. Gently stir to combine all the ingredients. Taste and adjust salt or lime juice as needed.
  5. For the best flavor, let the Pico de Gallo sit for 15–30 minutes before serving. This allows the flavors to meld together.

Notes

Storage:
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as the tomatoes will release some liquid over time.

Uses:
Pico de Gallo is perfect as a topping for tacos, baked potatoes, grilled meats, or simply served with tortilla chips!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 571Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 63mgSodium: 737mgCarbohydrates: 73gFiber: 10gSugar: 8gProtein: 20g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Penne Pasta with Ground Beef

Penne Pasta with Ground Beef

Pasta is one of those beloved ingredients found in most households. It’s affordable, delicious, and incredibly versatile. I couldn’t even tell you exactly how many pasta recipes I’ve shared on my blog—there are a lot, that much I know! While I don’t eat pasta as read more

Easy Baked Beef Pasta

Easy Baked Beef Pasta

  The Comfort of Easy Baked Beef Pasta: A Family Favorite in Under 30 Minutes Let me ask you, is there anything more comforting than a warm serving of a simple and easy-baked beef pasta? This dish is not just a meal; it’s a hug read more

Italian Meatballs with Orzo

Italian Meatballs with Orzo

Italian Meatballs with Orzo

I have a great preference for easy-to-make meals that take less than 30 minutes to create. Italian Meatballs with Orzo is a recipe that never fails to amaze.

I’m proud of my multitasking skills because I can prepare many delicious suppers in as little as 20 to 30 minutes, depending on how complicated the dish is, of course.

As someone who likes to finish cooking meals rather quickly, I find it difficult to gauge the precise cooking time. I tried to slow things down but for me, it is truly impossible.

Just to put it into perspective, I usually finish a large family Thanksgiving dinner for eight people by myself in less than four hours. Just to add from scratch, from bread, all the side dishes and fixings to pumpkin pie.

Italian Meatballs with Orzo

Let’s now see how simple and easy this particular recipe is. Any kind of pasta will work, but there’s something about Orzo that just appeals to me.

Its tiny, delicious grains cook quickly, which makes it a great option for family dinners that just require one pot. Since you’ll need to boil the pasta separately, you’ll actually need two pots. But you get the idea, don’t you?

Italian Meatballs with Orzo

I would be thrilled to see what delicacies you come up with if you decide to try this simple yet delicious recipe for Italian Meatballs with Orzo. Please feel free to tell me about your experiences!

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Happy Cooking!

Yield: 3 SERVINGS

Italian Meatballs with Orzo

Italian Meatballs with Orzo
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 pack Orzo (follow instructions)
  • 1 tablespoon olive oil, split in half
  • 1 pack of Italian sausage, without casting
  • 1 cup cherry tomatoes, halved
  • 2 garlic cloves, minced
  • Sea salt to taste
  • 1 teaspoon Kickin Chicken Seasoning: Salt, Onion Powder, Paprika, Garlic Granules, Cayenne Pepper, Ground Black Pepper, Sage, Thyme, Oregano, Cumin.
  • 1/4 teaspoon fresh lemon juice
  • 1 tablespoon lemon thyme

Instructions

  1. Make small meatballs. Italian sausage is already seasoned so there is no need to season it. You can use ground beef, but make sure to season it well.
  2. Heat a pan to medium-high heat with one tablespoon of olive oil. Sauté the meatballs until they are brownish and cooked through. Cut one open to check if it's cooked. Alternatively, you can cook them in an air fryer if you prefer and skip the sautéing step.
  3. Remove the cooked meatballs from the pan. Add one more tablespoon of olive oil, cherry tomato halves, and garlic. Turn the heat down a bit and sauté the tomatoes until they look almost caramelized about 5 minutes.
  4. Boil water with salt and follow the instructions for the orzo. It takes about 3 to 4 minutes for it to be perfect for this dish. Scoop about 1/8 cup of pasta water and set it aside. Drain the orzo but DO NOT WASH.
  5. Add the orzo to the tomatoes and garlic, pour in the saved pasta water, and stir the pasta to pick up all the flavors from the bottom of the pan.
  6. Put the meatballs back in, add a bit of salt to taste, seasoning, lemon juice, mix, and garnish with lemon thyme.

    Serve immediately!

Notes

You can use any pasta.

Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 209Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 581mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Recipes You Might Like:

Quick and Easy Pasta with Beef

Bruschetta Pasta Salad

Chicken Pesto Pasta

Yield: 3 SERVINGS

Italian Meatballs with Orzo

Italian Meatballs with Orzo
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 pack Orzo (follow instructions)
  • 1 tablespoon olive oil, split in half
  • 1 pack of Italian sausage, without casting
  • 1 cup cherry tomatoes, halved
  • 2 garlic cloves, minced
  • Sea salt to taste
  • 1 teaspoon Kickin Chicken Seasoning: Salt, Onion Powder, Paprika, Garlic Granules, Cayenne Pepper, Ground Black Pepper, Sage, Thyme, Oregano, Cumin.
  • 1/4 teaspoon fresh lemon juice
  • 1 tablespoon lemon thyme

Instructions

  1. Make small meatballs. Italian sausage is already seasoned so there is no need to season it. You can use ground beef, but make sure to season it well.
  2. Heat a pan to medium-high heat with one tablespoon of olive oil. Sauté the meatballs until they are brownish and cooked through. Cut one open to check if it's cooked. Alternatively, you can cook them in an air fryer if you prefer and skip the sautéing step.
  3. Remove the cooked meatballs from the pan. Add one more tablespoon of olive oil, cherry tomato halves, and garlic. Turn the heat down a bit and sauté the tomatoes until they look almost caramelized about 5 minutes.
  4. Boil water with salt and follow the instructions for the orzo. It takes about 3 to 4 minutes for it to be perfect for this dish. Scoop about 1/8 cup of pasta water and set it aside. Drain the orzo but DO NOT WASH.
  5. Add the orzo to the tomatoes and garlic, pour in the saved pasta water, and stir the pasta to pick up all the flavors from the bottom of the pan.
  6. Put the meatballs back in, add a bit of salt to taste, seasoning, lemon juice, mix, and garnish with lemon thyme.

    Serve immediately!

Notes

You can use any pasta.

Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 209Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 581mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest