adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Stuffed Potatoes with Alfredo Sauce
Chicken Stuffed Potatoes with Alfredo Sauce
0 Likes
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Rotisserie chicken and veggie stuffed baked potatoes smothered in creamy homemade Alfredo sauce - a crowd pleasing dish!
Ingredients:
  • 8 large baking potatoes
  • 1 tablespoon olive oil
  • 0.5 teaspoon kosher salt, or to taste
  • 1 (2 pound) rotisserie chicken
  • 1 (16 ounce) package Vegetables, mixed, frozen, unprepared
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup fat-free half-and-half
  • 0.5 cup heavy whipping cream
  • 5 ounces freshly grated Parmigiano-Reggiano cheese
  • freshly ground black pepper or to taste
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) and elegantly place a wire rack on a rimmed baking sheet.
  • Clean and scrub the potatoes thoroughly, then pierce them with a fork. Drizzle with olive oil, sprinkle with salt, and place on the prepared rack.
  • Roast potatoes in the oven until they reach an internal temperature of 205 to 212 degrees F (96 to 100 degrees C), for approximately 50 minutes.
  • Once the potatoes are in the oven, carefully remove the meat from the rotisserie chicken, disposing of the skin and bones. Cut or shred the meat into bite-sized pieces and keep it warm.
  • In a skillet over medium heat, sizzle butter until melted. Layer garlic evenly and cook until soft and fragrant, about 1 minute. Lower heat, pour in half-and-half and cream, whisk to combine. Add Parmesan cheese and pepper, whisk until cheese melts.
  • Transfer vegetables to a microwave-safe bowl and heat on high for 3 minutes until warm. Optionally, chop veggies into bite-sized pieces and combine with chicken.
  • Once the baked potatoes are ready, take them out of the oven. Make a slit in each potato using a fork or knife, leaving a 1/2 inch uncut edge. Using both hands, gently press each potato towards the center to create an opening for stuffing.
  • Layer the chicken mixture over the potatoes and generously drizzle with Alfredo sauce.

Similar Recipes