Western Chicken Stuffed Baked Potatoes Recipes

BBQ CHICKEN STUFFED BAKED SWEET POTATOES RECIPE

Steps:

• Scrub the outside of each potato and remove any blemishes.
• Poke the outside of each sweet potato multiple times with a fork then place on a baking sheet and place on the middle oven rack.
• Heat oven to 425 degrees and bake for 45 minutes, or until a fork easily presses into the center.
• Meanwhile, spray a 9 x 13 inch baking dish with nonstick cooking spray.
• Place chicken breasts in prepared pan and cover with BBQ sauce.
• Bake at 375 degrees for 25-30 minutes, or place in the oven with the sweet potatoes for the last 20 minutes of cooking. Make sure chicken is cooked all the way through.
• Remove chicken and sweet potatoes from the oven.
• Shred cooked BBQ chicken.
• Cut each sweet potato down the middle and fill with shredded chicken.
• Divide mozzarella cheese, red onion and chopped cilantro evenly between each potato and put on top of each baked potato.
• Broil on high for 2-3 minutes, or until cheese is completely melted.
• Serve hot.

WESTERN CHICKEN STUFFED BAKED POTATOES

Steps:

• Scrub potatoes and prick several holes it them with fork tines. Place potatoes on microwave-safe plate and microwave potatoes on high for about 8 minutes or until potatoes are until tender. If you prefer, preheat oven to 375°F and bake for 45 minutes to 1 hour.
• Microwave the chicken for 2 minutes or until heated through. Split potatoes in half lengthwise and place on individual plates. Top each with chicken, cheese, onion, and cilantro or parsley.

CHICKEN STUFFED POTATOES WITH ALFREDO SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
• Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
• Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
• While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
• Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
• Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
• When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
• Top potatoes with chicken mixture and drizzle with Alfredo sauce.