Chicken Stuffed Potatoes with Alfredo Sauce

Name: Chicken Stuffed Potatoes with Alfredo Sauce
Total time: 65
Yield: 8
Ingredients: 8 large baking potatoes; 1 tablespoon olive oil; ½ teaspoon kosher salt, or to taste; 1 (2 pound) rotisserie chicken; 1 (16 ounce) package Vegetables, mixed, frozen, unprepared; 4 tablespoons butter; 4 cloves garlic, minced; 1 cup fat-free half-and-half; ½ cup heavy whipping cream; 5 ounces freshly grated Parmigiano-Reggiano cheese; freshly ground black pepper or to taste

Recipe by thedailygourmet from allrecipes.com

Dinner,Side Dish 1 Hr. 5 Mins.

Ingredients

8 servings

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8 large baking potatoes
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1 tablespoon olive oil
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½ teaspoon kosher salt, or to taste
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1 (2 pound) rotisserie chicken
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1 (16 ounce) package Vegetables, mixed, frozen, unprepared
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4 tablespoons butter

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4 cloves garlic, minced
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1 cup fat-free half-and-half
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½ cup heavy whipping cream
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5 ounces freshly grated Parmigiano-Reggiano cheese
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freshly ground black pepper or to taste

Instructions

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.