Chicken Alfredo Stuffed Potato

Ingredients

• 1 potato (Use one large baking potato; scrubbed clean.)
• cooking oil (For coating the potato; use a small amount.)
• salt (A little for the potato and more to taste in the filling.)
• 0.5 cup cooked chicken (Chopped and seasoned.)
• 0.5 cup mozzarella cheese (Shredded; reserve additional cheese for topping.)
• garlic powder (To taste.)
• paprika (To taste.)
• dried oregano (To taste.)
• black pepper (To taste.)
• 2.5 tbsp Alfredo sauce (Use a high-quality store-bought sauce or homemade Alfredo sauce.)
• mozzarella cheese (Additional shredded mozzarella for topping before the second bake.)
• fresh parsley (For topping, optional.)
• chili onion crunch (For topping, optional; the author used Trader Joe’s chili onion crunch.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). 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.

2. 2

   Remove the potato from the oven and let it cool briefly, until it is cool enough to handle safely without burning yourself.

3. 3

   Cut the potato in half lengthwise.

4. 4

   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.

5. 5

   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.

6. 6

   Divide the filling evenly between the potato skins, mounding it gently as needed.

7. 7

   Increase the oven temperature to 425°F (220°C). Top the stuffed potatoes with the additional shredded mozzarella.

8. 8

   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.

9. 9

   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 per serving

• main
• dinner
• baked
• stuffed-potato
• chicken
• comfort-food
• easy-recipe