• 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!