Here is one of those ultra great comfort foods that you can customize to your own taste buds. I love a good stuffed baked potato. This one is full of roasted chicken, garlic, mushrooms, sweet onions, alfredo sauce and chopped green onions. So utterly satisfying. I serve it up alongside a bunch of fresh steamed broccoli. My son doesn’t care for this variation so I make him one with a mixture of melted velveta & salsa on top plus a lot of chicken! Both versions are really yummy. 🙂
What’s your favorite stuffed baked potato toppers?
Giant Stuffed Baked Potato
by Heather McCullah
Will serve 4
4 Whole baked potatoes (medium to large size)
jar 4 cheese alfredo sauce
1 package fresh slice mushrooms
1/4 sweet onion (sliced)
1 tbsp minced garlic
3/4 to 1 cup roasted chicken chopped
1/4 cup chopped green onions
Cover the bottom of a saute pan with a thin layer of olive oil & preheat over medium heat. Add onions and mined garlic. Cook on medium heat until onions are opaque (stir often). Add mushrooms and continue cooking until mushrooms are very soft. Add salt & pepper to taste; turn down to warm. Add the jar of alfredo sauce and heat until hot (stirring occasionally). Put a lengthwise cut in hot potato about 3/4 deep. Fluff potato carefully using a fork keeping it’s shape. Add a ladle full of the mushroom/alfredo mixture to the inside top of the potato. Add a spoonful of the chopped chicken on top. Add some chopped green onions. Repeat for the rest of the potatoes.
Leave out the chicken to make it meat free.