Easy Stuffed Chicken Potato
A comforting and satisfying dish, this loaded baked potato combines tender seasoned chicken, gooey mozzarella, and a rich Alfredo sauce. It's an easy-to-make meal that's perfect for a weeknight dinner or a crowd-pleasing side.
Ingredients
- 1 medium potato scrubbed
- 0.5 cup cooked chicken chopped and seasoned
- 0.5 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp dried oregano
- 0.25 tsp black pepper
- to taste salt optional
- 2-3 tbsp Alfredo sauce
- 1 tsp olive oil for baking potato
Instructions
- Preheat oven to 400°F (200°C).
- Wash and prick the potato several times with a fork. Rub with olive oil and a sprinkle of salt.
- Bake the potato directly on the oven rack for 1 hour, or until tender when squeezed.
- Once baked, carefully slice the potato lengthwise, without cutting all the way through. Fluff the inside with a fork.
- Spoon 2-3 tablespoons of Alfredo sauce into the potato.
- Top with seasoned chopped chicken and shredded mozzarella cheese.
- Sprinkle generously with garlic powder, paprika, dried oregano, and black pepper. Add salt if needed.
- Return the potato to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
For extra flavor, consider adding cooked bacon bits, fresh chives, or a sprinkle of red pepper flakes for a kick. You can also experiment with different cheeses like cheddar or a Monterey Jack blend. If you don't have pre-cooked chicken, simply pan-fry diced chicken breast with your preferred seasonings before starting.