Directions
- 1Drizzle oil on the potato.
- 2Rub the oil all over the potato.
- 3Sprinkle salt on the potato.
- 4Bake the potato with oil and a little salt for 1 hour at 400 degrees Fahrenheit.
- 5Once the potato has cooled a little bit, cut it in half.
- 6Scoop the potato filling out of the potato and place in a bowl.
- 7Add Alfredo sauce to the scooped potato filling.
- 8Add cooked chicken to the bowl.
- 9Add spices (garlic powder, paprika, oregano, black pepper) and shredded mozzarella to the bowl.
- 10Mix the ingredients together until well combined.
- 11Place the mixture evenly into the potato halves.
- 12Top with extra mozzarella.
- 13Place the stuffed potatoes back in the oven at 425 degrees Fahrenheit for 12-15 minutes or until the cheese has melted.
- 14Top the finished chicken alfredo stuffed potatoes with chili onion crunch.
- 15Garnish with fresh parsley.
Ingredients
- 1 potato
- 0.5 cup cooked chicken
- 0.5 cup shredded mozzarella
- garlic powder
- paprika
- oregano
- black pepper
- salt
- 2 tbsp Alfredo sauce
- oil
- chili onion crunch
- fresh parsley
Equipment
ovenbowlspatula
Tips
- Bake potatoes with oil and a little salt for 1 hour at 400 degrees Fahrenheit.
- Broil for the last couple of minutes if preferred.
- This recipe makes 1 or 2 potato halves, double up as needed for more servings.
- Carefully scoop potato filling out to avoid burning yourself.
- Mix ingredients well before stuffing the potatoes.
- Add extra mozzarella on top before final baking.
- Garnish with fresh parsley and chili onion crunch.
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