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What truly sets Pesto Chicken Stuffed Potatoes apart is the harmonious blend of flavors and textures. The creamy richness of the potato complements the savory profile of shredded chicken, while the aromatic notes of pesto elevate the dish to gourmet status. Each bite is a delightful combination of creamy, savory, and herby elements that tantalize the taste buds.

Pesto Chicken Stuffed Potatoes

Looking for a delicious and comforting meal? Try Pesto Chicken Stuffed Potatoes! This easy recipe combines fluffy baked russet potatoes with savory shredded chicken, aromatic pesto, and a melty cheese blend. Perfect for busy weeknights or impressing guests, these stuffed potatoes are customizable to suit any taste. Packed with nutrients and flavor, they make for a satisfying meal that’s sure to please everyone at the table. Discover your new favorite comfort food!
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Ingredients
  

4 large russet potatoes

1 cup cooked, shredded chicken (rotisserie chicken works great)

1/2 cup homemade or store-bought pesto

1/2 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tbsp olive oil

1 tsp garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Optional: Red pepper flakes for a spicy kick

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Potatoes: Scrub the russet potatoes under running water to remove any dirt. Pat them dry, then pierce each potato several times with a fork. Rub the skin with olive oil and sprinkle with salt.

      Bake the Potatoes: Place the potatoes on a baking sheet and bake for about 45-60 minutes, or until they are tender and can easily be pierced with a fork.

        Mix Filling: In a mixing bowl, combine the shredded chicken, pesto, cream cheese, half of the mozzarella cheese, garlic powder, and salt and pepper to taste. Mix until well combined.

          Stuff Potatoes: Once the potatoes are cooked and cool enough to handle, cut each potato in half lengthwise. Gently scoop out some of the flesh, leaving a thin layer to keep the skin intact. Mix the scooped potato flesh into the chicken mixture until combined.

            Fill the Potatoes: Spoon the pesto chicken mixture back into the potato skins, mounding it slightly. Top each stuffed half with the remaining mozzarella and Parmesan cheese.

              Bake Again: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbling.

                Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil leaves and, if desired, sprinkle with red pepper flakes for added heat. Serve warm!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings