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
Chicken Alfredo Twice Baked Potatoes
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.
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