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Four cheesy baked potatoes in a white baking dish, topped with browned mozzarella and fresh chives.

Chicken Alfredo Stuffed Potatoes

Qashang
Crispy baked potatoes stuffed with buttery, cheesy insides, seasoned chicken, and homemade Alfredo sauce, then baked until golden and bubbling.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 679 kcal

Ingredients
 
 

For the Potatoes

  • 4 medium potatoes
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 2 tablespoon butter
  • ½ cup shredded mozzarella

For the Chicken

  • 1 small boneless chicken breast
  • 1 tablespoon oil
  • ¼ teaspoon salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional
  • ¼ teaspoon Italian seasoning
  • ½ teaspoon garlic powder

For the Alfredo Sauce

  • 2 tablespoon butter
  • 3 garlic cloves minced
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon chicken bouillon powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • ⅓ cup freshly grated Parmesan

For Assembly

  • ½ cup shredded mozzarella
  • 1-2 tablespoon grated Parmesan
  • Chopped chives or parsley for garnish

Instructions
 

Prepare the Potatoes

  • Scrub the potatoes and prick them all over with a fork. Microwave on high (800–900W) for 6–8 minutes, turning halfway, until partially tender.
  • Brush with olive oil and season with salt and pepper. Place the potatoes in a baking dish. Bake at 400°F (200°C) for 20–25 minutes, until a knife slides in easily and the skins are crisp. Leave the oven on.

Cook the Chicken

  • Season the chicken breast with the salt, smoked paprika, cayenne, Italian seasoning, and garlic powder.
  • Heat the oil in a pan over medium heat. Sear the chicken for 5–7 minutes per side, until golden and cooked through (165°F / 74°C). Rest for 5 minutes, then cut into small cubes.

Make the Alfredo Sauce

  • Melt the butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds, then stir in the flour and cook for 1 minute.
  • Slowly whisk in the cream until smooth. Add the salt, pepper, chicken bouillon powder, Italian seasoning, and red pepper flakes.
  • Simmer for 2–3 minutes, stirring often, until slightly thickened. Stir in the Parmesan until melted and smooth. If the sauce gets too thick, loosen it with a splash of milk.

Assemble and Bake

  • Cut a deep cross into each potato and squeeze the ends to open it up. Fluff the insides with a fork, then mix in the butter, mozzarella, and a pinch of salt and pepper.
  • Top with the chicken, spoon the Alfredo sauce over, and sprinkle with the mozzarella and Parmesan.
  • Bake at 400°F (200°C) for 10–15 minutes, until the cheese is golden and the sauce is bubbling. Garnish with chives or parsley and serve.

Video

Notes

  • Air fryer shortcut: After microwaving, air fry the oiled and seasoned potatoes at 400°F (200°C) for 12–18 minutes, turning halfway, until tender and crisp.
  • No microwave: Bake the potatoes at 400°F (200°C) for 50–60 minutes, until tender.

Nutrition

Calories: 679kcalCarbohydrates: 43gProtein: 28gFat: 45gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 146mgSodium: 867mgPotassium: 1216mgFiber: 5gSugar: 3gVitamin A: 1487IUVitamin C: 44mgCalcium: 325mgIron: 3mg
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