Market Haul Chicken Alfredo Stuffed Potatoes

By Tasty · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Prick the potatoes all over with a fork, rub with olive oil and season generously with kosher salt.
3. Bake the potatoes for 50 to 60 minutes, until tender when pierced with a fork.
4. Let cool slightly, halve lengthwise and scoop the flesh into a large bowl, leaving a thin border of potato in each skin.
5. Add the chicken, alfredo sauce, ½ cup mozzarella, ¼ cup Parmesan, and a small pinch of salt and pepper to the bowl and stir well.
6. Spoon the filling back into the skins and top with the remaining mozzarella and Parmesan.
7. Bake 10 to 15 minutes more, until the cheese is melted and bubbly.
8. Garnish with a drizzle of pesto, basil leaves and extra grated Parmesan, and serve hot.

Summarized from Tasty's video. Watch it for the details.

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