Let’s Talk About Chicken Alfredo Stuffed Potato
Alright, so here’s the thing. I never meant to make Chicken Alfredo Stuffed Potatoes—it just sort of happened on a rainy Tuesday when I had leftover roast chicken and a couple sad-looking potatoes staring at me. You know how it is. And now? Well, my kids ask for these spuds at least twice a month. (I hide the last one for myself, don’t tell anyone.) Seriously, if you like cheesy, creamy, kinda over-the-top comfort food, you’ll get a kick out of this.
Why You’ll Love This (Or At Least Find It Highly Snackable)
I make this for movie nights when, honestly, everyone’s too grumpy to agree on pizza toppings. My family goes absolutely bananas for the gooey Alfredo part—they say it’s like lasagna in a jacket potato (which, honestly, isn’t far off). And if you’ve got picky eaters, the cheese tends to win them over. Even my cousin Ben, who “doesn’t like potatoes unless they’re fries” (his words), devoured one and asked for seconds. It’s not fancy, it’s just—cozy. Also: I used to hate how dry baked potatoes could get, but stuffing them solves the problem. Plus, way less messy than trying to wrestle with pasta and sauce at the coffee table.
Here’s What You’ll Need (And Substitutions That Actually Work)
- 4 big russet potatoes (sometimes I use Yukon Golds if that’s what’s rolling around in the pantry—they’re a bit creamier)
- 2 cups cooked chicken, shredded or chopped (I pilfer rotisserie chicken most times, but I’ve even used leftover turkey after Thanksgiving. YMMV.)
- 1 cup Alfredo sauce (store-bought totally works—I’m not above a good jar. If Nana’s coming over, I might make my own: butter, cream, Parmesan, bit of garlic)
- 1 1/2 cups shredded mozzarella (honestly, cheddar works too. Or a fistful of whatever cheese you forgot about in the fridge)
- 1/4 cup grated Parmesan (the stuff in the green can will do in a pinch; don’t tell the food snobs)
- 2 tablespoons butter (I once swapped in olive oil when I ran out—it was, let’s say, different)
- 1/3 cup milk or cream (optional, just makes it all silkier. I’ve even used a splash of evaporated milk, lol)
- Salt, pepper, and a sprinkle of Italian herbs (my grandmother used dried oregano like confetti—still do that sometimes)
- Chopped parsley for finishing (not required, but it makes things look like I tried)
How To Make These Without Losing Your Mind
- Bake the potatoes. Poke ‘em with a fork (about a dozen times), rub with a bit of oil and salt, then bake at 400°F (say, 200°C) for, oh, 45-60 min. I sometimes cheat and microwave them for 10 minutes first, then finish ‘em in the oven. They’re done when a knife slides in like butter. Don’t stress if the skin gets a little crinkly—that’s actually great.
- Let ‘em cool until you can handle them without singing the fingertips off your hands. Slice each potato lengthwise but don’t cut all the way through, kind of like opening a hot dog bun (boy, that’s a strange comparison, but it fits).
- Scoop out most of the flesh with a spoon into a big bowl, leaving just enough so the skins don’t fall apart. (This is when I tend to eat a bit straight out of the bowl, don’t judge.)
- Add butter, milk, mozzarella, half the Parmesan, and a good pinch of salt & pepper to the potato bowl. Mash it together. Stir in the shredded chicken and Alfredo sauce. If it looks too gloopy, add a splash more milk—it should be thick but mixable. Don’t worry if it’s a bit chunky—it all works out.
- Spoon (er, heap) the filling back into the potato shells. Pile it high! Top with the rest of the cheese and a sprinkle of herbs.
- Bake on a tray at 375°F (190°C) for about 15-20 min, until bubbly and golden. This is where my oven likes to act up, so keep an eye on it. (If you forget and it gets too brown, just call it “rustic.”)
- Scatter parsley on top and let cool a smidge before trying to eat. Trust me, molten cheese is a hazard; you don’t want lava on your tongue.
Notes From (Probably Too Many) Attempts
- I once tried using sweet potatoes. Too sweet for my taste—felt like dessert for dinner. But your mileage may vary.
- If you scrape every bit of potato out, the skins can split. Actually, I find leaving a little layer prevents that sad collapse onto the tray.
- If you make your own Alfredo, don’t skimp on the garlic. One time I forgot it and, well, very bland spuds. Lesson learned.
- I think these are honestly better the next day (if you have any left, which is rare here). They reheat well in the toaster oven.
Variations: Successes & One Colossal Miss
- Mushroom Alfredo: I sautéed mushrooms and mixed them in, and it was surprisingly meaty—even fooled my brother.
- Broccoli version: Chop up some steamed broccoli and mix it in (kids will complain, but you can sneak a bit in).
- I once added crumbled bacon on top. No regrets; it was dreamy.
- Tried a spicy chipotle Alfredo once—honestly, not my best idea. Too weird with potato. Your kitchen, your call though.
Equipment You’ll Want (But Don’t Panic If You Don’t Have It)
- Baking tray (I have a battered old sheet pan; foil works fine if you’re desperate)
- Mixing bowl (though I once used a saucepan when everything else was dirty—bit awkward, but it works)
- Potato masher or sturdy fork (the fork’s slower, but sometimes more therapeutic…)
- Oven (obviously). But honestly, if you’re traveling or in a dorm, you can do most of it in a toaster oven.
How To Store Them (Though I Doubt There Will Be Leftovers!)
If, miracle of miracles, you’ve got some left, pop them in a container and stash in the fridge. They’re really good the next day—just reheat in the oven so the cheese crisps up again. In my house, these disappear faster than you can say “what’s for lunch?”
Serving: What Goes On Our Table
I usually plunk these down with a simple salad (gotta balance out the cheese somehow) and maybe some green beans if I’m feeling virtuous. My dad always wanted a squeeze of lemon on top (odd, but secretly I think it works).
Lessons From My Kitchen: Pro Tips You Didn’t Ask For
- Don’t rush the potato baking step. I tried cranking the oven up to save time, but the skins got tough as old boots and the insides weren’t fluffy at all.
- Adding cheese inside and on top? Absolutely vital. I tried skipping the topping once and everyone was visibly disappointed. My cat, too, but she’s dramatic.
- Resist the urge to skip the cooling step before scooping out the flesh (unless you enjoy potato burns. Ask me how I know…)
Questions I’ve Actually Gotten
- Q: Can I freeze these?
- A: Yeah, I’ve done it—just wrap them up tight. Reheat ‘em in the oven, not the microwave, or they go soggy. At least, mine did.
- Q: Alfredo from scratch or jar?
- A: Honestly? Both. Jar is fine for a quick dinner (nobody’s judging). Homemade is nice if you’ve got the time (and a clean saucepan).
- Q: What other meats work?
- A: I’ve used turkey, leftover ham, even crumbled sausage. Haven’t tried fish, but…on second thought, probably not?
- Q: Can I make this vegetarian?
- A: Sure thing—skip the chicken, double the veggies (broccoli, spinach, mushrooms, whatever you’ve got).
- Q: My potatoes split—what’d I do wrong?
- A: Usually means too much was scooped out. Actually, leaving a thicker wall keeps them sturdy. And if they split, just patch them up with a bit of foil, honestly.
- Q: Alfredo in a potato—is that even Italian?
- A: Mate, I doubt it! But it’s delicious, so who cares?
So that’s really all there is. If you give these Chicken Alfredo Stuffed Potatoes a whirl, let me know if you end up hiding the leftovers too. Or, um, maybe just claim the last one as chef’s privilege. Happy cooking!
Ingredients
- 4 large russet potatoes
- 2 cups cooked chicken breast, diced
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
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1Preheat oven to 400°F (200°C). Scrub potatoes, prick them with a fork, and rub with olive oil and a little salt. Place directly on oven rack and bake for 50-55 minutes, until tender.
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2While potatoes are baking, warm the Alfredo sauce in a saucepan over low heat. Stir in the diced cooked chicken and heat through.
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3Once potatoes are cool enough to handle, cut them lengthwise. Carefully scoop out the centers into a bowl, leaving a 1/4-inch shell.
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4Mash the scooped-out potato with butter, Parmesan, salt, and pepper. Gently fold in the chicken Alfredo mixture.
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5Stuff the mixture back into the potato shells. Top each stuffed potato with shredded mozzarella cheese.
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6Return to the oven for 5-7 minutes, or until cheese is bubbly and golden. Garnish with chopped parsley and serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
510cal
Protein:
32 gg
Fat:
22 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
47 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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