This unique dinner stuffs baked potatoes with chicken broccoli alfredo for an intensely satisfying and filling entrée.
How To Make Chicken Alfredo Baked Potatoes
Serve a hearty and satisfying meal with these baked potatoes! They are stuffed with cheesy and yummy chicken alfredo for a delicious bite.
Prep:
10 mins
Cook:
15 mins
Total:
25 mins
Ingredients
- 4 potatoes, (roughly 24 oz total) preferably russets, scrubbed
- 1 oz unsalted butter
- 2 tsp olive oil
- 4 tbsp all-purpose flour
- 2 cups milk
- ½ cup parmesan cheese, grated or powdered
- 2 cups chicken breast, poached and diced
- 1½ cups broccoli florets, blanched and cooled
- 1 cup cheddar cheese, shredded
- ½ tbsp Itlaian seasoning
- salt and ground white pepper, to taste
- parsley, chopped, for garnishing
Instructions
- Poke each potato with a fork multiple times and then place the potatoes on a plate.
- Brush the potatoes with olive oil and season with salt and pepper.
- Cook the potatoes in the microwave on Medium heat for 5 minutes. Turn the potato over and heat it for another 5 minutes.
- In a saucepot or deep skillet, heat the butter over medium heat and add the flour. Cook for 1 minute and stir constantly.
- Pour in the milk and whisk while the mixture simmers and thickens.
- Turn off the heat and add the Italian seasoning and grated parmesan.
- Season with salt and pepper and whisk to mix until the sauce is smooth. Add the chicken and broccoli and stir everything together.
- Slice the baked potatoes lengthwise and spoon chicken alfredo into the potatoes. Top with additional shredded cheese.
- Serve garnished with parsley.
Nutrition
- Sugar: 4g
- :
- Calcium: 272mg
- Calories: 312kcal
- Carbohydrates: 26g
- Cholesterol: 63mg
- Fat: 14g
- Fiber: 3g
- Iron: 2mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Potassium: 697mg
- Protein: 22g
- Saturated Fat: 7g
- Sodium: 252mg
- Trans Fat: 1g
- Vitamin A: 494IU
- Vitamin C: 36mg
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