× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Chicken Alfredo Baked Potato

Light and fluffy mashed potatoes topped with tender pieces of diced chicken breast, vibrant broccoli and creamy alfredo sauce.

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Main Dish

Prep Time

30 Mins

Cook Time

50 Mins

Serving

Serves 24

Description

Light and fluffy mashed potatoes topped with tender pieces of diced chicken breast, vibrant broccoli and creamy alfredo sauce.

Ingredients

+

Baked Potato

  • 24 each *5.3 ounce (3.6kg) Russet Potatoes
  • ½ cup (120ml) Olive Oil/Canola Oil Blend
+

Chicken Alfredo

  • 1-1/2 pounds Diced, Fully Cooked Chicken Breast
  • 6 cups (546g) Broccoli, steamed
  • 3 cups (720ml) Prepared Alfredo Sauce
+

Garnish

  • 1-1/2 cups (360ml) Shredded Part-Skim Mozzarella

Preparation

  1. To make the baked potatoes, preheat an oven to 450 F (232 C), carefully pierce the potatoes with the tip of a knife and arrange them on sheet pans. Bake the potatoes for 45-55 minutes or until the internal temperature reaches 205 F (96 C). Lightly brush the potatoes with the oil and return to the oven for 5 minutes to crisp the skin. Remove the potatoes from the oven and hold warm until ready to serve.
  2. Heat the chicken breast to 165 F (74 C) and keep warm at 140 F (60 C).
  3. Prepare the broccoli by steaming the broccoli in a steamer for 5-6 minutes or until the broccoli is bright green. Hold warm until ready to serve. For best results batch cook the broccoli so it stays bright green and vibrant throughout service.
  4. To serve, place a baked potato on a serving tray and cut a small slit in the top of the potato fluff the potato by squeezing the ends and top the baked potato with a ¼ cup (2 ounce) portion of chicken, followed by ¼ cup portion of broccoli, and a 1-ounce ladle of warm prepared alfredo sauce. Lastly sprinkle 1 tablespoon or ½ ounce portion of shredded part skim mozzarella cheese on top and serve right away.
  5. This recipe can also be served with mashed potatoes if desired.

Meal Components:  1/2 cup Starchy Vegetable, 1/4 cup Dark Green Vegetable, 2 oz. MMA.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

320

Fat

9g

Sodium

740mg

Cholesterol

75g

Vitamin C

35mg

Carbohydrates

35g

Fiber

3g

Protein

24g

Potassium

858mg

Sugar

2g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up