Description

This Chicken Alfredo Stuffed Potato recipe combines classic comfort food flavors in a hearty, baked potato filled with creamy Alfredo chicken and topped with melted mozzarella cheese. Perfect for a satisfying weeknight dinner, it features tender russet potatoes baked to perfection, then stuffed with a rich mixture of chicken, Alfredo sauce, and Parmesan, finished with a golden cheesy topping and fresh parsley garnish.

Ingredients

Scale

Potatoes

4 large russet potatoes
1 tablespoon olive oil
Salt and black pepper to taste

Filling

2 cups cooked chicken breast, diced
1 cup Alfredo sauce (store-bought or homemade)
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Topping

1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley

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Instructions

Prepare and Bake Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly, then prick them several times with a fork. Rub each potato with olive oil and sprinkle with a little salt. Place the potatoes directly on the oven rack and bake for 50-55 minutes, or until they are tender when pierced with a fork.
Heat Alfredo Chicken Mixture: While the potatoes bake, warm the Alfredo sauce in a saucepan over low heat. Stir in the diced cooked chicken, heating the mixture through gently to meld the flavors.
Prepare Potato Shells: Once the potatoes are cool enough to handle, cut each potato lengthwise. Carefully scoop out the centers, leaving about a 1/4-inch thick shell to retain the potato shape and structure. Place the scooped-out potato flesh into a mixing bowl.
Mash and Combine Filling: Mash the scooped-out potato with unsalted butter, grated Parmesan cheese, and season with salt and black pepper to taste. Gently fold in the warm chicken Alfredo mixture until well combined.
Stuff Potatoes and Add Cheese: Spoon the creamy chicken Alfredo filling back into the potato shells, distributing evenly. Top each stuffed potato generously with shredded mozzarella cheese.
Bake to Finish: Return the stuffed potatoes to the oven and bake for an additional 5-7 minutes, or until the cheese is bubbly and golden brown on top.
Garnish and Serve: Remove from the oven, sprinkle with chopped fresh parsley for a pop of color and freshness, then serve immediately while hot.

Notes

You can use either store-bought or homemade Alfredo sauce based on your preference.
For extra flavor, consider adding minced garlic to the Alfredo sauce while warming.
Leftover stuffed potatoes can be refrigerated for up to 2 days and reheated in the oven for best texture.
To make this dish lower in fat, use a light Alfredo sauce and reduced-fat mozzarella.
Ensure potatoes are baked until fully tender for easier scooping and a better texture.