Basil chicken stuffed potatoes

Recipe Information

Ingredients

• 2 baking potatoes, large

• 1 (5 ounce) chicken breast, cooked and shredded

• Olive oil, to taste

• Kosher salt, to taste

• 1 tablespoon extra virgin olive oil

• 1/2 small onion, diced

• 2-3 garlic cloves, minced

• 1/2 cup half and half

• 1/2 cup low sodium vegetable broth or chicken broth

• Small handful of fresh basil, chopped

• 1/2 cup (2 oz) Parmesan cheese, shredded and divided

• Juice of 1/2 lemon

• Salt and pepper to taste

Directions

• Preheat an oven to 400 degrees Fahrenheit.

• Line a baking sheet with parchment paper.

• Poke several holes into clean potatoes and place on parchment paper. Drizzle with olive oil and sprinkle with salt on both sides. Bake for one hour.

• In a large skillet over medium-high heat, sauté the onions for 3-4 minutes or until translucent.

• Add the garlic, cooking for 30 seconds, then add broth and half-and-half. Stir well and bring to a boil. Reduce heat and simmer for 10 minutes.

• Add the basil, 1/4 cup Parmesan cheese, lemon juice, salt, and pepper. Set aside.

• When the potatoes are done, cut them in half lengthwise, remove the insides, and place the shells on the baking sheet.

• Place the potato insides in a bowl and gently mash with the garlic and onion mixture and shredded chicken.

• Fill the potato shells and sprinkle with Parmesan cheese.

• Bake for 10 minutes and then broil for an additional minute.

• Serve immediately.

Nutrition (per serving)

• Calories: 541 cal

• Total fat: 24g

• Saturated fat: 11g

• Monounsaturated fat: 0g

• Cholesterol: 105mg

• Sodium: 668mg

• Potassium: 0g

• Carbohydrate: 42g

• Fiber: 4g

• Protein: 39g