Description
Creamy Alfredo sauce blended with fluffy baked potatoes and tender chicken, then baked again until golden and irresistible.
Ingredients
5 large russet baking potatoes
1/4 cup olive oil
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
3/4 cup unsalted butter
3 garlic cloves, minced
1 1/2 cups heavy cream
1/8 teaspoon ground nutmeg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
4 cups cooked chicken breast, chopped
2 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 350°F. Scrub and dry potatoes. Pierce with a fork, rub with olive oil, and season with salt and pepper.
2. Bake for 1 hour until fork-tender. Increase oven temperature to 400°F.
3. Melt butter in a saucepan. Add garlic and sauté 1 minute. Stir in cream, nutmeg, remaining salt and pepper. Bring to gentle boil and remove from heat.
4. Stir in mozzarella and 1/4 cup Parmesan until smooth.
5. Slice potatoes in half lengthwise and scoop out centers, leaving a 1/4-inch shell.
6. Mash potato flesh with Alfredo sauce until smooth. Fold in chicken and parsley.
7. Spoon mixture back into shells and bake 15–17 minutes until heated through.
8. Sprinkle remaining Parmesan on top and bake 5 more minutes until melted and golden. Serve warm.
Notes
Use freshly grated Parmesan for best melting texture.
Do not overbake during the final step to keep filling creamy.
Potatoes can be assembled ahead and refrigerated before final baking.
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American