Chicken & Broccoli Alfredo Potatoes
🍽️ Serves: 4
⏱️ Prep Time: 15 mins | Cook Time: 45–60 mins
✅ Ingredients:
For the Potatoes:
4 large russet potatoes
1 tbsp olive oil
Salt & pepper
For the Alfredo Filling:
2 cups cooked chicken, shredded or diced (grilled or rotisserie works great)
2 cups broccoli florets, steamed or blanched
2 tbsp butter
2 tbsp flour
1 ½ cups milk (or half-and-half for creamier sauce)
½ cup grated Parmesan cheese
½ tsp garlic powder
Salt & pepper to taste
1 cup shredded mozzarella or Italian blend cheese (optional, for topping)
👨🍳 Instructions:
1. Bake the Potatoes:
Preheat oven to 400°F (200°C).
Scrub potatoes, prick with a fork, rub with olive oil, and sprinkle with salt.
Bake directly on oven rack for 45–60 minutes until tender inside. (Shortcut: Microwave for 10–12 minutes, flipping halfway.)
2. Make the Alfredo Sauce:
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute.
Slowly whisk in milk, stirring constantly until it thickens (about 4–5 mins).
Add Parmesan, garlic powder, salt, and pepper. Stir until smooth and cheesy.
Mix in cooked chicken and broccoli. Heat through.
3. Assemble the Potatoes:
Slice open each baked potato and fluff the insides with a fork.
Spoon generous amounts of the creamy chicken & broccoli Alfredo mixture into each potato.
Top with shredded mozzarella or more Parmesan if desired.
4. Optional Step – Broil for a Cheesy Top:
Place stuffed potatoes on a baking tray, sprinkle with cheese, and broil for 2–3 minutes until bubbly and golden.
📝 Tips:
Add red pepper flakes for a spicy kick.
You can swap chicken for cooked shrimp or bacon bits.
Use leftover Alfredo sauce on pasta or over rice the next day!
Let me know if you want a low-carb version using cauliflower instead of potatoes!