Chicken Stuffed Potatoes with Alfredo Sauce
Description
Baked potatoes are stuffed with rotisserie chicken and mixed vegetables, then drizzled with a homemade Alfredo sauce in this family-friendly meal.
Ingredients
•
8 large baking potatoes
•
1 tablespoon olive oil
•
1/2 teaspoon kosher salt, or to taste
•
1 (2 pound) rotisserie chicken
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1 (16 ounce) package Vegetables, mixed, frozen, unprepared
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4 tablespoons butter
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4 cloves garlic, minced
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1 cup fat-free half-and-half
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1/2 cup heavy whipping cream
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5 ounces freshly grated Parmigiano-Reggiano cheese
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freshly ground black pepper or to taste
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
2
Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
3
Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
4
While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
5
Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
6
Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
7
When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
8
Top potatoes with chicken mixture and drizzle with Alfredo sauce.