Chicken-Stuffed Baked Potatoes with Creamy Alfredo Sauce

Follow our step-by-step guide on how to make Chicken-Stuffed Baked Potatoes with Creamy Alfredo Sauce.

1. Step 1

   Start by preheating your oven to a toasty 450°F (230°C) and set up a wire rack on a rimmed baking sheet to catch any drips.

2. Step 2

   Next, give your baking potatoes a good rinse and scrub to remove any dirt, then take a fork and prick each potato several times.

3. Step 3

   This little step helps steam escape while they bake.

4. Step 4

   Drizzle the potatoes with a splash of olive oil and sprinkle them generously with kosher salt, ensuring they’re well-coated.

5. Step 5

   Place the seasoned potatoes on the prepared rack and slide them into the oven.

6. Step 6

   Bake until they reach a cozy internal temperature of 205°F to 212°F (96°C to 100°C), which should take about 50 minutes.

7. Step 7

   While those potatoes are baking to perfection, let’s turn our attention to the rotisserie chicken.

8. Step 8

   Carefully remove the meat from the chicken, discarding the skin and bones.

9. Step 9

   Shred or chop the chicken into bite-sized pieces and keep it warm, perhaps in a cozy bowl covered with a kitchen towel.

10. Step 10

    Now, let’s whip up a delicious Alfredo sauce.

11. Step 11

    In a skillet over medium heat, melt some butter until it starts to sizzle invitingly.

12. Step 12

    Add in minced garlic and let it cook for about a minute until it’s soft and fragrant—this is where the magic begins! Lower the heat a bit, then pour in half-and-half and cream, whisking everything together until it’s beautifully combined.

13. Step 13

    Stir in some freshly grated Parmesan cheese and a dash of pepper, continuing to whisk until the cheese melts and the sauce becomes luxuriously smooth.

14. Step 14

    While the sauce is coming together, grab a microwave-safe bowl and toss in your frozen mixed vegetables.

15. Step 15

    Microwave them on high for about 3 minutes until they’re warmed through.

16. Step 16

    If you like, chop the veggies into smaller pieces and mix them with the shredded chicken for a delightful medley.

17. Step 17

    Once your potatoes are done baking, carefully remove them from the oven.

18. Step 18

    Cut a slit into each potato, leaving about half an inch uncut at the edge to create a pocket for stuffing.

19. Step 19

    Gently squeeze the sides of each potato to open them up, revealing their fluffy insides.

20. Step 20

    Now comes the fun part—stuff each potato with the chicken and vegetable mixture, then drizzle generously with that creamy Alfredo sauce you just made.

21. Step 21

    Enjoy your delicious creation, and savor every bite of this comforting dish!.