Chicken Alfredo Twice Baked Potatoes

Name: Chicken Alfredo Twice Baked Potatoes
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 10 servings
Ingredients: 5 large baking potatoes; 1/4 cup olive oil; 1-1/2 teaspoons kosher salt, divided; 3/4 teaspoon coarsely ground pepper, divided; 3/4 cup butter; 3 garlic cloves, minced; 1-1/2 cups heavy whipping cream; 1/8 teaspoon ground nutmeg; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese, divided; 4 cups chopped rotisserie chicken; 6 bacon strips, cooked and crumbled; 2 tablespoons chopped fresh parsley

Total Time Prep: 1 hour 20 min. Bake: 20 min.

Yield 10 servings

Contest Winner

Test Kitchen Approved

I developed this recipe in response to a challenge from my boss and friend, Sue Stetzel. The challenge was to make an original potato-based dish. I had fettuccine Alfredo on the brain at the time, and from that, this creation was born. —Cyndy Gerken, Naples, Florida

Ingredients

5 large baking potatoes
1/4 cup olive oil
1-1/2 teaspoons kosher salt, divided
3/4 teaspoon coarsely ground pepper, divided
3/4 cup butter
3 garlic cloves, minced
1-1/2 cups heavy whipping cream
1/8 teaspoon ground nutmeg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
4 cups chopped rotisserie chicken
6 bacon strips, cooked and crumbled
2 tablespoons chopped fresh parsley

Directions

Preheat oven to 350°. Scrub potatoes; pierce several times with a fork. Brush skins with oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, about 1 hour. Increase oven temperature to 400°.
Meanwhile, in a small saucepan, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream, nutmeg and remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Bring to a boil. Remove from the heat. Stir in mozzarella and 1/4 cup Parmesan cheese.
When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with cream mixture. Stir in chicken, 1/4 cup bacon and parsley.
Spoon into potato shells. Return to baking pan. Bake until heated through, 15-17 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese and bacon. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts

1 loaded potato half: 651 calories, 45g fat (23g saturated fat), 153mg cholesterol, 767mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 29g protein.

I developed this recipe in response to a challenge from my friend. The challenge was to make an original potato-based dish. I had fettuccine Alfredo on the brain at the time, and from that, this creation was born. —Cyndy Gerken, Naples, Florida

Recipe Creator

Community Cook