Name: Alfredo Chicken Loaded Baked Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: US
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 mixed frozen vegetables, 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 to taste

Elevate the humble baked potato into a decadent and satisfying meal. Fluffy potatoes are loaded with savory chicken, tender vegetables, and a luscious homemade Alfredo sauce for an unforgettable culinary experience.

Follow The Directions

01

Step

Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet. (5 minutes)

02

Step

Rinse and scrub the potatoes, then prick them several times with a fork. Drizzle with olive oil and sprinkle with salt. Place on the prepared rack. (5 minutes)

03

Step

Bake the potatoes in the preheated oven until the internal temperature reaches 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.

04

Step

While the potatoes are baking, remove the meat from the rotisserie chicken; discard the skin and bones. Shred or cut the chicken into bite-sized pieces and keep warm. (15 minutes)

05

Step

Prepare the Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add the minced garlic and cook until fragrant but not browned, about 1 minute. Reduce heat to low, pour in the half-and-half and heavy cream, and whisk to combine. Add the grated Parmesan cheese and black pepper. Continue to whisk until the cheese is melted and the sauce is smooth and creamy. (10 minutes)

06

Step

Place the frozen vegetables in a microwave-safe bowl. Microwave on high power until warmed through, about 3 minutes. Chop the vegetables into smaller, bite-sized pieces if desired. (5 minutes)

07

Step

Mix the warmed vegetables with the shredded chicken. (2 minutes)

08

Step

When the potatoes are finished baking, remove them from the oven. Cut a slit lengthwise into each potato with a fork or knife, leaving about 1/2 inch uncut at each end. Use both hands to gently press each potato inwards towards the center, causing it to open up. This will create a cavity for stuffing. (5 minutes)

09

Step

Top each potato with the chicken and vegetable mixture, then generously drizzle with the homemade Alfredo sauce. Serve immediately and enjoy! (5 minutes)

For an extra layer of flavor, consider adding a pinch of red pepper flakes to the Alfredo sauce for a subtle kick.
Feel free to substitute your favorite vegetables. Steamed broccoli, sautéed mushrooms, or roasted bell peppers would all be delicious additions.
If you don't have a rotisserie chicken, you can use about 2 cups of cooked chicken breast, shredded or diced.
The Alfredo sauce can be made ahead of time and reheated gently over low heat before serving.