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In recent years, stuffed potatoes have surged in popularity among home cooks, and it’s easy to see why. They are not only a canvas for creativity but also a comforting and satisfying meal that caters to various tastes and dietary needs. Pesto Chicken Stuffed Potatoes, in particular, have become a favorite, offering a delightful blend of flavors that can elevate a simple potato into a gourmet experience. This dish combines the heartiness of russet potatoes with the freshness of basil pesto and tender chicken, creating a well-rounded meal that is perfect for any occasion.

Pesto Chicken Stuffed Potatoes

Discover the mouthwatering delight of Pesto Chicken Stuffed Potatoes, a perfect blend of flavors that transforms simple russet potatoes into a gourmet experience. This versatile dish features tender chicken, creamy pesto, and cheese, making it an ideal choice for weeknight dinners or impressive gatherings. Easy to prepare and packed with nutrients, these stuffed potatoes are sure to be a hit with both kids and adults. Join the stuffed potato trend and elevate your meal game today!
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Ingredients
  

4 large russet potatoes

1 cup cooked chicken, shredded or diced

1/2 cup basil pesto (store-bought or homemade)

1/2 cup cream cheese, softened

1/2 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves, for garnish (optional)

Instructions
 

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

    Prepare the Potatoes: Clean the russet potatoes thoroughly under running water. Pat them dry, then poke several holes on all sides with a fork to allow steam to escape while baking. Rub the potatoes with olive oil and sprinkle with salt.

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

        Make the Filling: While the potatoes are baking, prepare the filling. In a large mixing bowl, combine the shredded chicken, basil pesto, cream cheese, mozzarella cheese, garlic powder, salt, and pepper. Stir until well mixed and creamy.

          Stuff the Potatoes: Once the potatoes are done baking, remove them from the oven and allow them to cool for a few minutes. Cut each potato in half lengthwise and scoop out a little bit of the flesh, creating a pocket for the filling. Mix the scooped potato flesh into the chicken mixture for added creaminess.

            Add the Filling: Generously spoon the pesto chicken mixture back into the potato halves. Sprinkle the tops with grated parmesan cheese for a delightful crust.

              Final Bake: Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the tops are golden and bubbly.

                Serve: Remove from the oven, let cool slightly, and garnish with fresh basil leaves if desired. Serve warm and enjoy!

                  Prep Time, Total Time, Servings: 15 mins | 1 hour 15 mins | Serves 4