Description
These Chicken Alfredo Stuffed Potatoes are the ultimate comfort food—crispy baked potatoes filled with juicy shredded chicken and a rich, creamy homemade Alfredo sauce, finished with fresh parsley for the perfect bite.
Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
- Scrub and pierce the potatoes with a fork, then bake for 45–60 minutes until tender. Let cool slightly.
- In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
- Stir in heavy cream and simmer for 4–5 minutes, then add Parmesan, salt, and pepper. Cook until smooth and thickened.
- Mix in the shredded chicken and remove from heat.
- Cut each potato lengthwise and scoop out most of the flesh, leaving a small border. Combine some of the potato with the Alfredo mixture.
- Fill each potato shell generously with the mixture and return to the oven for 10–15 minutes. Broil the tops for 2 minutes if desired.
- Garnish with chopped parsley and serve warm.
Notes
- Use fresh Parmesan for the best melt and flavor.
- To make ahead, store the filling and potatoes separately and assemble before baking.
- Broil for extra color and texture on top.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 130mg
Keywords: chicken Alfredo potatoes, stuffed baked potatoes, creamy Alfredo dinner, easy comfort food, weeknight chicken recipe