Chipotle Chicken and Bacon Spud (McAlister’s Copycat)

Chipotle Chicken and Bacon Spud  is a copycat McAlister’s deli  stuffed baked potato recipe with grilled chicken, bacon, and other goodies.

Chipotle Chicken and Bacon Spud

Chipotle Chicken and Bacon Spud

By Sue Lau | Palatable Pastime

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Chipotle Chicken and Bacon Spud  is my recipe of the day with the blogging group Foodie Extravaganza. We post monthly on topics that have a food holiday. This month we are sharing recipes to celebrate National Loaded Potato Month. Everyone needs a delicious potato at least once this month. Am I right?

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Chipotle Chicken and Bacon Spud

The chipotle chicken and bacon spud is my best shot at copying the one served at McAlister’s Deli.  If you have ever been to one of those.

The potato is stuffed with grilled chicken, crispy bacon, cheddar jack cheese, and topped with chipotle ranch dressing and  chopped scallions. It’s perfectly yum. Or so I think.

I love having the grilled chicken on there as a topping, with the smoky jalapeno flavor cooked right in. Not too spicy. Just very flavorful.

Using baked potatoes as part of the main dish makes for a very dollar friendly and economical meal. Depending on the potato size, this recipe can easily stretch from two servings into four. If you like sharing a potato by cutting in half. Or maybe you like using some smaller potatoes. However, big potatoes have that certain dramatic appeal.

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Chipotle Chicken and Bacon Spud

Chipotle Chicken and Bacon Spud

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Chipotle Chicken and Bacon Spud

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Chipotle Chicken and Bacon Spud

Sue Lau
!click stars to rate this recipe!
5 from 13 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Marinating time 6 hours
Course Main Course
Cuisine American
Servings 2
Calories 1011 kcal


  • Outdoor grill or indoor Foreman grill


Grilled Chipotle Chicken:

  • 8 ounces boneless chicken breast
  • 1 canned chipotle pepper minced
  • 2 tablespoons adobo sauce
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • 1 teaspoon minced garlic
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon granulated sugar

Potatoes & More:

  • 2 large russet potatoes
  • 4 slices bacon cooked crisp
  • 1 cup shredded Cheddar-Jack cheese
  • 1/4 cup chipotle ranch salad dressing
  • 2 tablespoons butter
  • 2 scallions chopped


  • Pound chicken flat and place in the remaining chicken ingredients (which are the marinade).
  • Allow chicken to marinate 6 hours or overnight.
  • Next day, pull chicken out of fridge and start to warm up on the counter.
  • Preheat oven to 375F.
  • Poke a few holes in the potatoes, wrap in foil or place in a clay baker and bake for around 75 minutes or until tender. Very large potatoes may take longer.
  • While potatoes are baking, grill chicken on an outdoor grill or on an indoor grill, until chicken is cooked through (165F).
  • Slice or chop chicken.
  • Split potato open, add butter, chicken, crumbled bacon, cheese, and chipotle ranch dressing. Add more salt and pepper if you like, amount is up to you.


From the kitchen of


Calories: 1011kcalCarbohydrates: 50gProtein: 48gFat: 69gSaturated Fat: 25gPolyunsaturated Fat: 13gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 184mgSodium: 4818mgPotassium: 1543mgFiber: 4gSugar: 6gVitamin A: 955IUVitamin C: 17mgCalcium: 367mgIron: 4mg
Keyword Copycat Recipes, Stuffed potatoes
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Chipotle Chicken and Bacon Spud

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