Empty My Fridge
Market Haul Chicken Alfredo Stuffed Potatoes
Ingredientes
- Potato2
- Extra virgin olive oil2 colheres de sopa
- Salta gosto
- Chicken · cooked shredded1 xícara
- Alfredo sauce1 xícara
- Mozzarella cheese · shredded1 xícara
- Parmesan cheese · grated½ xícara
- Black pepper · grounda gosto
- Pesto · for garnish
- Basil · for garnish
Modo de preparo
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Prick the potatoes all over with a fork, rub with olive oil and season generously with kosher salt.
- Bake the potatoes for 50 to 60 minutes, until tender when pierced with a fork.
- Let cool slightly, halve lengthwise and scoop the flesh into a large bowl, leaving a thin border of potato in each skin.
- 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.
- Spoon the filling back into the skins and top with the remaining mozzarella and Parmesan.
- Bake 10 to 15 minutes more, until the cheese is melted and bubbly.
- Garnish with a drizzle of pesto, basil leaves and extra grated Parmesan, and serve hot.
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