Chicken Alfredo Stuffed Baked Potatoes

• 4 large baking potatoes
• 1 lb boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/4 cup butter
• 1/2 cup cooked and diced chicken
• 1/4 cup chopped fresh chives
• 1/4 cup shredded mozzarella cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Scrub potatoes clean and pierce each several times with a fork.
3. 3 Bake potatoes directly on oven rack for about 45-50 minutes or until tender.
4. 4 Meanwhile, cook chicken breasts in a skillet seasoned with salt and pepper until fully cooked; set aside to cool, then dice.
5. 5 In a saucepan, melt butter over medium heat, add garlic and sauté until fragrant.
6. 6 Whisk in heavy cream, bring to a simmer, and cook until slightly thickened.
7. 7 Reduce heat, stir in Parmesan, sour cream, salt, and pepper until smooth.
8. 8 Split baked potatoes open, fluff insides with a fork, and stuff with alfredo sauce and diced chicken.
9. 9 Top with mozzarella cheese and chives.
10. 10 Return potatoes to the oven for 10 minutes to melt cheese and heat through.

Equipment

• Baking sheet
• Skillet
• Saucepan
• Oven

Variations

• Add sautéed mushrooms or spinach to the filling for extra flavor and nutrients.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use half-and-half instead of heavy cream for a lighter version.
• Substitute sour cream with Greek yogurt for a tangier, healthier option.

Pairings

• Pairs well with a chilled Chardonnay or a hoppy IPA.

Nutrition

Tips

• For a quicker version, microwave potatoes for 8-10 minutes each side before baking.
• You can prepare the alfredo sauce and bake potatoes ahead of time, then assemble before the final bake.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of steamed broccoli or a crisp green salad for a balanced meal.

FAQ