I know it’s summer, but let’s be honest—some days just call for comfort food. You know the kind… warm, creamy, soul-hugging goodness that makes everything feel a little more manageable. And this recipe? It’s exactly that.
Running short on time but still want something that feels homemade and hearty? These Chicken Alfredo Twice-Baked Potatoes are your new weeknight hero. They’re simple, satisfying, and packed with flavor—basically everything you need to get through the back-to-school season without losing your mind.
Because let’s be real—when the calendar fills up with sports practices, school events, and 47 “urgent” emails, the last thing we want is to spend hours in the kitchen. But we still want our people gathered around the table, even if just for a few minutes. That’s the real magic, isn’t it?
So, grab some potatoes, some chicken (hello, rotisserie shortcut), and whip up the creamiest, dreamiest homemade Alfredo sauce you’ve ever had. This meal tastes like a cozy hug from an old friend—exactly what we all need sometimes.
Let’s make it!
Chicken Alfredo Twice-Baked Potatoes
Serves 3–6 depending on potato size and hunger level
Ingredients:
For the potatoes:
- 3 medium russet potatoes, washed & dried
- Olive oil
- 1 ½ cups cooked chicken (rotisserie works like a charm!)
- 1 (5.3 oz) package of @boursincheese garlic & herb cheese
- ⅓ cup heavy cream or half & half
- 1 cup shredded mozzarella cheese
- Garlic powder, paprika, salt, and pepper—to taste
For the Alfredo sauce:
- 2 tablespoons butter
- 1 clove garlic, pressed or finely minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup freshly grated parmesan cheese
- Salt & pepper, to taste
Directions:
1. Bake the Potatoes
Preheat your oven to 400°F. Rub the potatoes with olive oil, sprinkle with salt, and bake directly on the rack for about 60 minutes, or until fork-tender.
2. Prep the Filling
Once slightly cooled, slice each potato in half lengthwise. Carefully scoop out the insides into a bowl, leaving a little border. Mix in cooked chicken, Boursin cheese, cream, and your spices. Stir until everything is creamy and combined.
3. Stuff & Bake Again
Spoon the filling back into the potato skins and top with shredded mozzarella. Bake at 425°F for 12–15 minutes until bubbly and golden.
4. Make the Alfredo Sauce
Meanwhile, melt butter in a saucepan over medium heat. Add garlic and cook for about 30 seconds. Stir in flour and cook for another minute. Gradually whisk in the milk, then stir in the parmesan. Season with salt and pepper and simmer until thick and silky.
5. Serve It Up
Drizzle that luscious Alfredo sauce over the hot potatoes, sprinkle with fresh parsley if you’ve got it, and dig in.
Whether it’s a Tuesday night or your kid’s third day of school and you’ve already run out of dinner ideas—this one’s for you. Easy, creamy, comforting… and guaranteed to bring everyone to the table.
Let me know if you try it—and don’t forget to tag me if you do!
💛 Holly B.
