Myk Chilli Loaded Baked Potato!

The MykChilli chefs bring you a loaded baked potato with a kick! A deliciously comforting meal; there's nothing better than a fluffy and filling potato to finish your day off. This meal is packed with wholesome ingredients that will make its way to your regular dinner rotation!


  • 2 large russet potatoes
  • 2 tablespoons olive oil
  • 4 oz Philadelphia cream cheese
  • 1 cup grated cheddar cheese, plus more for topping
  • 2 teaspoons salt (for seasoning potato)
  • 2 teaspoons salt (for filling mixture)
  • ½ cup broccoli, finely chopped
  • 1 teaspoon pepper
  • 2 teaspoons red Mykonos chilli sauce
  • ¼ cup fresh whole milk
  • Chives or cilantro, to serve


  1. Preheat the oven to 350°F (180°C).
  2. Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle generously with salt.
  3. Place potatoes in the oven and roast until soft when squeezed and skin is crisp, 60–75 minutes.
  4. Once cooled, cut the potatoes down the centre (careful not to cut too far to the bottom), scoop out about 3/4 of the inside, and transfer to a bowl.
  5. Combine the scooped potato with cream cheese, cheddar cheese, broccoli, salt, pepper, red Mykonos chilli sauce and milk. Mix well. 
  6. Scoop the potato mixture back into the potatoes and top with remaining cheddar cheese.
  7. Bake for an additional 10-15 minutes until the cheese has melted.
  8. Serve warm with chopped chives/cilantro and a dollop of MykChilli sauce!