Chicken Stuffed Potatoes with Alfredo Sauce

01Method

1. 1

   Heat the oven to 450°F (230°C) and place a wire rack over a rimmed baking sheet.

2. 2

   Scrub the potatoes clean, pierce them all over with a fork, coat with olive oil, and season with salt. Arrange on the rack.

3. 3

   Roast until the internal temperature of each potato reaches 205–212°F (96–100°C), approximately 50 minutes.

4. 4

   While the potatoes roast, pull the meat off the rotisserie chicken, discarding the skin and bones, then tear or chop the meat into chunks and keep it warm.

5. 5

   For the Alfredo sauce, melt butter in a skillet over medium heat. Lay the garlic cloves in the pan and cook until soft and fragrant without browning, about 1 minute. Lower the heat, pour in the half-and-half and cream, and whisk together. Stir in the Parmesan and pepper, whisking until the cheese has fully melted.

6. 6

   Transfer the frozen vegetables to a microwave-safe bowl and heat on full power until warmed through, about 3 minutes. Chop them to bite-sized pieces if preferred, then combine with the chicken.

7. 7

   Once the potatoes are done, remove them from the oven. Score the top of each potato lengthwise, leaving about ½ inch intact at each end. Squeeze the ends inward with both hands so the potato opens up and forms a pocket.

8. 8

   Spoon the chicken and vegetable mixture into each potato, then drizzle generously with the Alfredo sauce.