Chicken and Broccoli Alfredo Stuffed Potatoes

• 4 large baking potatoes
• 1 lb chicken breast, cooked and diced
• 2 cups broccoli florets, steamed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese
• 2 tbsp butter
• 1/4 cup milk
• Paprika for garnish
• Chopped parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pierce potatoes with a fork and bake directly on oven rack for 45-50 minutes or until tender.
3. 3 In a saucepan, melt butter over medium heat, add garlic and sauté until fragrant.
4. 4 Pour in heavy cream and milk, stir in Parmesan cheese until melted and smooth.
5. 5 Add cooked diced chicken and season with salt and pepper.
6. 6 Slice the potatoes lengthwise and scoop out a portion of the center, leaving enough to hold the filling.
7. 7 Mix steamed broccoli into the alfredo chicken mixture.
8. 8 Stuff the potato shells with the chicken and broccoli alfredo mixture.
9. 9 Top each potato with mozzarella cheese and return to the oven for 10 minutes or until cheese is bubbly.
10. 10 Garnish with paprika and parsley before serving.

Equipment

• Baking sheet
• Oven
• Saucepan
• Spoon or ice cream scoop

Variations

• Add crispy bacon bits for extra flavor.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use half-and-half in place of heavy cream for a lighter option.
• Substitute Parmesan with nutritional yeast for a vegan version.

Pairings

• Garlic bread
• Steamed asparagus

Nutrition

Tips

• For a quicker option, microwave potatoes for 5-6 minutes per side.
• Use leftover roasted chicken to save time.

Storage

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

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

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a fresh green salad for a balanced meal.

FAQ