Stuffed Alfredo Potatoes
Transform your dinner routine with these irresistible Stuffed Alfredo Potatoes, a creamy and indulgent twist on the classic baked potato. Perfectly roasted Russet potatoes are hollowed and filled with a luscious blend of fluffy potato, juicy shredded chicken, homemade garlic Parmesan Alfredo sauce, and melty mozzarella cheese. After a quick trip back to the oven, these cheesy, golden-brown stuffed potatoes are topped with fresh parsley for a pop of color and flavor. Easy to make yet packed with rich comfort, these stuffed potatoes are a show-stopping main course or an impressive side dish. Perfect for cozy nights or entertaining guests, this recipe delivers restaurant-worthy results in the comfort of your own kitchen. Keywords: stuffed potatoes, Alfredo sauce recipe, cheesy baked potatoes, chicken Alfredo potatoes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Butter
- 2 cloves Garlic (minced)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 1 cup Mozzarella cheese (shredded)
- 1 cup Cooked chicken (chopped or shredded)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat the oven to 400°F (200°C).
Scrub the potatoes clean and prick them several times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil and sprinkle them with salt. Place them directly on the oven rack or on a baking sheet.
Bake the potatoes for 50-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let cool slightly.
While the potatoes bake, prepare the Alfredo sauce. In a medium saucepan, melt the butter over medium heat.
Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until the cheese is fully melted and the sauce is smooth. Season with black pepper to taste.
Once the potatoes are cool enough to handle, slice off the top third of each potato lengthwise. Scoop out the insides, leaving a thin layer of potato attached to the skin. Place the scooped-out potato in a mixing bowl.
Mash the scooped-out potato with a fork and mix in the cooked chicken, half of the Alfredo sauce, half of the shredded mozzarella cheese, and half of the chopped parsley. Stir until combined.
Spoon the potato mixture back into the hollowed-out skins, mounding it slightly on top.
Place the stuffed potatoes on a baking sheet and drizzle the remaining Alfredo sauce over the tops.
Sprinkle the remaining mozzarella cheese evenly over the potatoes.
Return the potatoes to the oven and bake for another 10-15 minutes, or until the cheese is melted and golden brown.
Garnish the stuffed Alfredo potatoes with the remaining chopped parsley and serve warm.
Nutrition Facts
Calories |
4278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 7330 mg | 319% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 14.4 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 3440 mg | 265% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 7760 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
