Alfredo Chicken–Stuffed Baked Potatoes

Name: Alfredo Chicken–Stuffed Baked Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 0 dash Black Pepper; 4 tbsp Butter; 0.5 cup Heavy Cream; 4 whole Minced Garlic; 16 oz Mixed Vegetables; 1 cup Nonfat Half & Half; 1 tbsp Olive Oil; 5 oz Parmigiano Reggiano Cheese; 2 lb Rotisserie Chicken

Dinner 🍽️Lunch 🥪 American High-Protein 💪Gluten-Free Comfort-Food

Alfredo Chicken–Stuffed Baked Potatoes marry fluffy, crisp-skinned spuds with juicy rotisserie chicken and tender mixed vegetables, all coated in a rich, garlicky Parmigiano-Reggiano cream. The sauce is silky and peppery, soaking into the potato for a comforting bite. Serve for a cozy weeknight dinner or a casual weekend gathering when you want hearty, crowd-pleasing comfort.

Prep15 mins
Cook50 mins
Serves8
DifficultyMedium

1

Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet.
2

Rinse and scrub the potatoes, then prick them with a fork. Drizzle with olive oil and sprinkle with salt. Set them on the prepared rack.
3

Bake the potatoes in the preheated oven until their internal temperature reaches 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
4

While the potatoes bake, remove the meat from the rotisserie chicken and discard the skin and bones. Pull or cut the meat into chunks and keep it warm.
5

Make the Alfredo sauce: Melt the butter in a skillet over medium heat until it sizzles. Add the garlic in a single layer and cook until soft and fragrant but not browned, about 1 minute. Reduce the heat and pour in the half-and-half and cream; whisk to combine. Add the Parmesan cheese and pepper and keep whisking until the cheese melts.
6

Place the vegetables in a microwave-safe bowl. Microwave on high until warm, about 3 minutes. If desired, chop the vegetables into bite-sized pieces, then mix them with the chicken.
7

When the potatoes are done baking, remove them from the oven. Cut a slit in each potato with a fork or knife, leaving 1/2 inch uncut at the edge. Use both hands to press each potato toward the center so it opens up; this helps you stuff the potato.
8

Top the potatoes with the chicken mixture and drizzle with the Alfredo sauce.