Chicken Alfredo Stuffed Potato
Kristen Jorgensen cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Naomi on SeeMeCook
A baked potato is filled with seasoned chicken, mozzarella, and creamy Alfredo sauce, then baked again until bubbling and golden. Finish with fresh parsley and optional chili onion crunch for extra freshness and heat.
- Time
- 1 hour 30 minutes
- Equipment
- Oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 250 g
- 75 g
- 55 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 415 g before cooking, which is about 415 g per serving.
Steps
Preheat the oven to 400°F (200 °C) (200°C (400 °F)). Lightly coat the potato with oil and sprinkle it with a little salt. Place it on a baking sheet and bake for about 1 hour, or until tender when pierced with a knife.
Remove the potato from the oven and let it cool briefly, until it is cool enough to handle safely without burning yourself.
Cut the potato in half lengthwise.
Carefully scoop the soft potato flesh from each half, leaving enough potato inside the skins so they remain sturdy. Transfer the scooped potato to a bowl.
Add the chopped cooked chicken, shredded mozzarella, garlic powder, paprika, oregano, black pepper, salt, and Alfredo sauce to the bowl. Mix until the filling is evenly combined.
Divide the filling evenly between the potato skins, mounding it gently as needed.
Increase the oven temperature to 425°F (220 °C) (220°C (425 °F)). Top the stuffed potatoes with the additional shredded mozzarella.
Return the potatoes to the oven and bake for 12–15 minutes, until the filling is hot and the cheese has melted. If desired, broil for the final couple of minutes until the topping is lightly browned, watching closely to prevent burning.
Top with fresh parsley and, if desired, chili onion crunch. Serve hot.
Notes
The recipe makes one potato, yielding two stuffed potato halves, but the author notes that it may be served as one or two halves depending on portion preference. Double the ingredients as needed. Use a high-quality Alfredo sauce or homemade sauce, since some store-bought sauces may not taste good.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 695
- Protein
- 49 g
- Carbs
- 54 g
- Fat
- 33 g
- Fiber
- 6 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
