Classic twice baked potatoes with a twist! Chicken Alfredo Twice Baked Potatoes are filled with chicken, alfredo sauce, bacon, and Parmesan cheese! Just 5 ingredients.
If you love alfredo, try One Pot Chicken Alfredo or Blackened Shrimp Alfredo!
Twice baked potatoes are always a hit in my house (and probably all houses!) and I love doing fun twists on them. My kids are also obsessed with alfredo so this was an obvious choice.
They're filling with a fluffy potato filling with chicken, alfredo sauce, bacon, and Parmesan cheese.
This is a great use of a rotisserie chicken or leftover shredded chicken and I know you've probably got a bag of baking potatoes in your pantry already!
Ingredients
- Baking potatoes - I try to go for pretty big potatoes so that one whole potato (two twice baked potato halves) is a decent dinner entree. If your potatoes are smaller, you may want to use more than the recipe calls for.
- Bacon - bacon isn't traditional in an alfredo dish but I like the crunchy texture in this because the rest of the ingredients are all pretty soft. Use turkey or pork bacon!
- Chicken - You want to cook it before beginning the recipe. I used a rotisserie chicken to make life easier. You can use white or dark meat.
- Alfredo sauce- use your favorite store-bought or homemade recipe.
- Parmesan cheese - it's going in the filling and then a little bit sprinkled on top.
How To Make Chicken Alfredo Twice Baked Potatoes
- Bake potatoes. Poke each potato several times with a fork. Rub with oil and sprinkle with salt. Bake at 350F for an hour. Let cool.
- Cook bacon. Cook bacon until crisp.
- Prep. Slice the potatoes lengthwise and scoop out of the insides. Place insides in a mixing bowl and return potato skins to baking sheet.
- Make filling. To the potato filling, add chicken, alfredo sauce, half of the cooked bacon, and Parmesan cheese.
- Top. Top with remaining bacon and more Parmesan cheese.
- Bake. Bake at 350F for another 20 minutes, until filling is heated through.
Can You Make It In Advance?
You can make these the night before you plan to serve them so you have a really, really quick weeknight dinner. Prep them all the way until the point of the 2nd bake. Cover them with plastic wrap and let them sit in the refrigerator overnight.
The next day, just pop them in the oven for 20 - 30 minutes until the filling is heated through.
You can also just bake the potatoes ahead of time and do the assembling the day you plan on enjoying it.
How Long Are They Good For?
Twice baked potatoes will be good for up to 3 days in the refrigerator. Make sure to store them in an airtight container to keep them as fresh as possible.
You can reheat in the microwave or oven.
Can You Freeze Them?
You can freeze them before or after the final bake. Let them cool completely and then place them in the freezer on a baking sheet until they are frozen enough that the filling won't stick to the other potatoes. From there, I would wrap them in plastic wrap and place them in a freezer ziploc bag.
More Chicken Recipes
- Slow Cooker Buffalo Chicken Tacos
- Chicken Caesar Wraps
- Cheesy Chicken Broccoli Stuffed Shells
- Slow Cooker Buffalo Chicken Sliders
- Chicken and Biscuits
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Recipe
Chicken Alfredo Twice Baked Potatoes
Ingredients
- 6 large baking potatoes
- 6 slices bacon, diced
- 1 (16 ounce) jar alfredo sauce
- 3 cups cooked chicken, diced
- ¼ cup shredded Parmesan cheese, plus more for topping
- fresh parsley, for serving
Instructions
- Preheat oven to 350F. Line a rimmed baking sheet with parchment or aluminum foil.
- Thoroughly wash potatoes and poke each potato several times with a fork. Rub potatoes with oil and sprinkle with salt. Place on prepared baking sheet.
- Bake in preheated over for about an hour, until a fork or butter knife goes easily through. Let cool until you can handle them.
- While potatoes bake, cook bacon in a large skillet over medium-high heat. Remove to a paper towel-lined plate.
- Once potatoes are cool enough to handle, slice in half lengthwise and scoop out the insides. Put the insides in a large mixing bowl and return the skins to the baking sheet.
- To the mixing bowl, add diced chicken, alfredo sauce, about half of the cooked bacon, and ¼ cup Parmesan cheese. Stir until well combined.
- Scoop the filling into the potato skins. Sprinkle with the remaining bacon and more Parmesan cheese.
- Bake at 350F for another 20 minutes, until filling is heated through.
- Top with fresh parsley before serving.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 551Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 90mgSodium: 441mgCarbohydrates: 65gFiber: 7gSugar: 3gProtein: 30g
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