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Love a hearty baked potato, but equally obsessed with creamy chicken Alfredo? These stuffed baked potatoes deliver the best of both worlds with fluffy potatoes, tender chicken, and a rich, creamy Alfredo sauce.
Get ready for an unforgettable comfort food mashup: chicken Alfredo stuffed potatoes! Picture this—perfectly baked, fluffy potatoes stuffed to the brim with tender, seasoned chicken, all smothered in a rich, creamy, garlicky Alfredo sauce. It’s the ultimate combination of hearty, satisfying flavors, making it a go-to meal for cozy nights at home.
Whether you’re feeding the fam or indulging in a little comfort food just for yourself, these stuffed potatoes are sure to hit the spot. Right up there with my Loaded Baked Potatoes with Steak Bites, they’re a must-try for anyone who loves a creative twist on classic soul food.
Why You’ll Love This Stuffed Baked Potato Recipe
Wondering why this heartwarming, taste bud-satisfying dish is about to become your new favorite way to do potatoes? I’ll tell ya:
- Irresistible comfort food. This recipe combines two classic comfort foods: baked potatoes and chicken Alfredo. The culinary mashup of creamy, garlicky Alfredo sauce and warm, perfectly baked potatoes is THE best!
- Perfect texture. These stuffed potatoes are such a treat for the senses. The warm, creamy sauce seeps into every nook and cranny of the fluffy potatoes while the tender chicken provides just the right amount of chew.
- Easy to customize. Whether you’re swapping the chicken out for steak, adding some veggies, or experimenting with a different sauce, this recipe is super easy to tailor to your taste buds.
Key Ingredients
Here’s what you’ll need to make these decadent loaded potatoes (see the recipe card below for precise measurements):
For the Potatoes & Chicken:
- Russet potatoes – Scrub ’em clean before beginning. Thinking about using a different kind of potato? Don’t. Due to their high starch content and low moisture, Russets are perfect for baking, giving you that ideal fluffy texture.
- Chicken – I prefer boneless, skinless chicken breasts or tenderloins, but boneless skinless thighs would also work.
- Melted butter – Stick with unsalted butter so you have more control over the seasoning.
- Seasoning – Italian seasoning, salt, and pepper.
- Fresh parsley – Chopped for garnish. Feel free to use other herbs as well. Chopped chives would be yum.
- Olive oil – Choose a young, extra virgin olive oil for the best flavor.
For the Alfredo Sauce:
- Butter – I would go with unsalted butter. Between the Parmesan and the blackened seasoning, this sauce is plenty salty as is.
- Garlic cloves – Minced nice and fine for even flavor distribution.
- Heavy cream – Do not try to use a lower-fat dairy product. Your sauce will come out runny.
- Parmesan cheese – Shredded or grated fresh from the block. Don’t use the pre-grated stuff. It melts weirdly and doesn’t taste as good.
- Blackened seasoning – You can use a store-bought product or make your own. I have a great recipe for homemade blackened seasoning in the notes section of the recipe card below.
- Salt and pepper – To taste. You might not need any, but that’s up to you.
How to Make Chicken Alfredo Stuffed Potatoes
Time to roll up your sleeves and get cooking! Here’s a quick look at how to make these stuffed potatoes. See the recipe card below for more detailed instructions.
- Bake the potatoes. Preheat the oven to 425°F and line a baking pan with parchment paper. Rub the potatoes with olive oil and salt, arrange them on the baking pan, and bake for 50-60 minutes.
- Season the chicken. Cut the chicken into 1-2” pieces, drizzle with olive oil, and toss with the seasonings.
- Cook the chicken. Heat olive oil in a large skillet over medium heat. Cook the chicken for 4 minutes, then flip. Continue cooking over low heat until cooked through.
- Tent. Transfer the chicken to a platter, tent with foil, and set aside.
- Make the Alfredo sauce. Melt the butter in the same pan over low heat. Add the garlic and sauté until fragrant. Whisk in the heavy cream and simmer for 3-5 minutes. Stir in the seasoning and Parmesan. Remove from heat and set aside.
- Fluff the potatoes. Drop each potato from ~12 inches off the pan and give ’em a good whack to loosen up the inside. Cut each one down the center and fluff the insides with a fork.
- Stuff. Spread some melted butter into each potato, followed by some Alfredo sauce. Spoon in some chicken, and drizzle with more Alfredo sauce. Repeat with the remaining potatoes.
Tips for Success
Get this stuffed baked potato recipe right the first time by following these simple tips and tricks:
- Even pieces. Do your best to ensure your chicken pieces are even in size. This will help ensure even cooking.
- Check for doneness. No one wants under-cooked chicken! When you think yours is done, pick a larger piece and cut it open. If it’s still pink, it needs more time in the pan.
- Careful with the heat. When making the sauce, keep the heat to low so the sauce doesn’t split.
- Keep things moving. While making the Alfredo sauce, whisk frequently to prevent lumps from forming.
- Fluff the potatoes. It might seem strange, but it really does make a difference to drop the potatoes from ~1 foot onto the pan and give them a whack before slicing them open. This loosens the insides, fluffing them up a bit.
- Watch the salt. The Parmesan and the blackened seasoning both contain salt. So, be sure to taste the finished Alfredo sauce before adding more.
Variation Ideas
I love how easy it is to adjust this recipe to your taste preferences. Here are a few fun ways to do it:
- Protein swap. Instead of chicken, consider seasoned ground beef or thinly sliced Cowboy Butter Steak. Seared jumbo shrimp would be fun, too! Vegetarian? Try toasted chickpeas or crispy tofu.
- Try a different sauce. Whether it’s a creamy ranch dressing, brown gravy (you can use the one from my Smothered Chicken), or even this Caramelized Onion and Bacon Dip, feel free to swap out the Alfredo with your fave.
- Add some veggies. If you’d like to roast some broccoli or sauté some spinach or sliced mushrooms to add to the filling, be my guest!
What Goes With Stuffed Potatoes?
These chicken alfredo potatoes have a lot going for them as is, but I like serving them with a side dish or two to round out the meal:
- Soup. Keep things cozy with a steaming bowl of soup. This Panera Autumn Squash Soup or my 30-Minute Zuppa Toscana are both fabulous options.
- Salad. This is a pretty rich dish, so a light salad does wonders to balance the meal. Toss your favorite mixed greens with a simple vinaigrette or whip up a classic Caesar salad for the perfect accompaniment.
- Cooked veggies. Add a little color to your plate with roasted asparagus, broccoli, or Brussels sprouts. This Crispy Fried Asparagus with Garlic Aioli is a shoo-in for happy taste buds.
How to Store and Reheat Extras
- Refrigerator. Once cool, wrap each potato in a double layer of plastic wrap or arrange them in a single layer in an airtight container. They’ll keep in the fridge for up to 3 days.
- Freezer. Once cool, wrap each potato in plastic wrap and store in a large freezer bag. You can store them in the freezer for up to 3 months. Allow the potatoes to thaw in the fridge before reheating.
- To reheat. Unwrap the stuffed potatoes (if applicable) and arrange them in a single layer in a baking dish. Cover with aluminum foil and bake at 325°F for 10-15 minutes or until heated through. You can also microwave one potato at a time in 30-second intervals until warm.
More Potato Recipes to Try
Oh potatoes. There are so many ways to use them! Here are a few more of my favorites:
I hope you enjoyed this recipe for my Chicken Alfredo Stuffed Baked Potatoes! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Chicken Alfredo Stuffed Potato
Love a hearty baked potato, but equally obsessed with creamy chicken Alfredo? These stuffed baked potatoes deliver the best of both worlds with fluffy potatoes, tender chicken, and rich alfredo sauce.
Ingredients
For the Potatoes & Chicken:
- 4 large russet potatoes scrubbed clean
- 1.5 lbs. boneless skinless chicken breasts or tenderloins
- 2 tablespoons melted butter
- 1 tablespoon Italian seasoning
- 1 tsp pepper
- 2 tablespoons parsley chopped
- Olive oil
- Salt
For the Alfredo Sauce:
- 4 tablespoons butter
- 6-8 garlic cloves minced
- 2 cups heavy cream
- 1.5 cups parmesan cheese shredded or grated
- 1 tablespoon blackened seasoning* store-bought or see notes for homemade (see notes)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F and line a baking pan with parchment paper.
- Rub potatoes with olive oil and sprinkle all sides with salt. Place them on the prepared pan. Do not poke any holes in them. Bake for about 50-60 minutes or until they are tender when pierced with a fork.
While the potatoes bake…
- Cut chicken into 1-2” pieces. Drizzle with just enough olive oil to lightly coat all sides. Sprinkle over the Italian seasoning, 1 tsp of pepper, and ¾ tsp of salt. Toss to coat.
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Cook the chicken undisturbed for 4 minutes, then flip once. Lower the heat to low and continue cooking until the chicken is cooked through.
- Remove chicken from the skillet and set aside under tented foil to keep it moist.
Make the Alfredo Sauce
- In the same pan, still over low heat, add 4 tablespoons of butter and the minced garlic. Sauté until fragrant.
- Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes. Be sure not to increase the temperature, as the sauce can split.
- Whisk in the blackened seasoning and parmesan cheese. Continue to stir until the sauce thickens.
- Taste and adjust salt and pepper as needed.
Finish & Assemble
- Lift and drop each baked potato from about 12 inches off the pan. Give them a good whack to loosen up the inside and make them fluffy.
- Cut the potatoes down the center to open. Use a fork to fluff the potato, then spread the inside with melted butter.
- Drizzle some alfredo sauce into each potato first. Then, spoon in the chicken, dividing it equally among the four potatoes.
- Add more alfredo sauce over the top of each potato, sprinkle with parsley, and serve!
Notes
Please note that the Parmesan cheese and blackened seasoning both contain salt. Be sure to taste the finished Alfredo sauce before adding any additional salt.
Homemade Blackened Seasoning
- 2 tablespoons smoked paprika (regular paprika works too)
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
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