Chicken Alfredo Stuffed Potatoes
Chicken Alfredo Stuffed Potatoes
Ingredients
For the Stuffed Potatoes
- 4 Russet potatoes, medium-sized
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken, shredded or diced
- 1 1/2 cups Alfredo sauce, store-bought or homemade
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup Parmesan cheese, grated
For the Garnish
- 2 tablespoons chili crisp, or other chili oil, as needed
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Preheat your oven to 400°F. Thoroughly wash and scrub the Russet potatoes. Pat them dry with a paper towel.
⏱️ 5 min•🌡️ 400
- 2
Drizzle the potatoes with olive oil and rub to coat evenly. Sprinkle with kosher salt and black pepper. Place the seasoned potatoes directly on the oven rack or on a baking sheet.
⏱️ 5 min•🌡️ 400
- 3
Bake the potatoes for 60-70 minutes, or until they are fork-tender and the skin is crispy. A good test is if a knife slides in easily. Remove from the oven and let cool slightly for about 10 minutes.
⏱️ 70 min•🌡️ 400
- 4
Once cool enough to handle, carefully cut each potato in half lengthwise. Using a spoon, scoop out the soft potato flesh into a large mixing bowl, leaving about a 1/4-inch border of flesh attached to the skin to create a sturdy boat.
⏱️ 10 min
- 5
To the scooped potato flesh, add the shredded cooked chicken, Alfredo sauce, 1 1/2 cups of shredded mozzarella cheese, and the grated Parmesan cheese. Mix all ingredients thoroughly until well combined and creamy.
⏱️ 5 min
- 6
Spoon the creamy chicken Alfredo and potato mixture back into the hollowed-out potato skins, mounding it generously. Place the stuffed potato halves back onto the baking sheet.
⏱️ 5 min
- 7
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top of each stuffed potato half. Return the baking sheet to the oven.
⏱️ 2 min•🌡️ 400
- 8
Bake for 10-15 minutes, or until the cheese on top is melted, bubbly, and golden brown. For extra crispiness, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400
- 9
Carefully transfer the finished stuffed potatoes to a serving plate. Drizzle each potato with chili crisp and sprinkle with fresh chopped parsley before serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Alfredo Stuffed Potatoes
Ingredients
For the Stuffed Potatoes
- 4 Russet potatoes, medium-sized
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken, shredded or diced
- 1 1/2 cups Alfredo sauce, store-bought or homemade
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup Parmesan cheese, grated
For the Garnish
- 2 tablespoons chili crisp, or other chili oil, as needed
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Preheat your oven to 400°F. Thoroughly wash and scrub the Russet potatoes. Pat them dry with a paper towel.
⏱️ 5 min•🌡️ 400 - 2
Drizzle the potatoes with olive oil and rub to coat evenly. Sprinkle with kosher salt and black pepper. Place the seasoned potatoes directly on the oven rack or on a baking sheet.
⏱️ 5 min•🌡️ 400 - 3
Bake the potatoes for 60-70 minutes, or until they are fork-tender and the skin is crispy. A good test is if a knife slides in easily. Remove from the oven and let cool slightly for about 10 minutes.
⏱️ 70 min•🌡️ 400 - 4
Once cool enough to handle, carefully cut each potato in half lengthwise. Using a spoon, scoop out the soft potato flesh into a large mixing bowl, leaving about a 1/4-inch border of flesh attached to the skin to create a sturdy boat.
⏱️ 10 min - 5
To the scooped potato flesh, add the shredded cooked chicken, Alfredo sauce, 1 1/2 cups of shredded mozzarella cheese, and the grated Parmesan cheese. Mix all ingredients thoroughly until well combined and creamy.
⏱️ 5 min - 6
Spoon the creamy chicken Alfredo and potato mixture back into the hollowed-out potato skins, mounding it generously. Place the stuffed potato halves back onto the baking sheet.
⏱️ 5 min - 7
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top of each stuffed potato half. Return the baking sheet to the oven.
⏱️ 2 min•🌡️ 400 - 8
Bake for 10-15 minutes, or until the cheese on top is melted, bubbly, and golden brown. For extra crispiness, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400 - 9
Carefully transfer the finished stuffed potatoes to a serving plate. Drizzle each potato with chili crisp and sprinkle with fresh chopped parsley before serving hot.
⏱️ 3 min