I’ve had this recipe on my “to try” list for a while, but since we don’t eat a lot of potatoes, I haven’t had any on hand recently. Until a few days ago, when I got a bag on sale (SCORE!), and I had this recipe in mind. Plus, I had bunches of basil – seemingly my only hearty herb to grow this summer – to use up.
This recipe comes from Nicole, at Prevention RD. I love her recipes and she’s so incredibly awesome, she’s working on her first cookbook! I had to laugh as I made this last night, and this morning was the big reveal of the most recent Recipe Swap: Bloggers Choice. You don’t know who has your blog until the day the swaps are revealed, but I woke up this morning to find that Nicole had my blog. Wow! I was really excited because I’ve made tons of her recipes, but then I thought, it must have been hard for her to pick something from my blog, since so many recipes are already hers! But, she settled on my Pesto Chicken Pinwheels, and made Pesto Chicken Roll-Ups. Sounds like it was a hit!
Her recipe was a hit in the Pigzilla household, too! If you don’t already have cooked chicken on hand, these can be a little putzy, but totally worth it. You could always use rotisserie chicken or some leftover from another meal. I didn’t have any, so I had to cook the chicken first, then the potatoes. I was shocked by how flavorful these were. The lemon juice in the sauce really pops, so don’t omit it! I omitted the parmesan in my own, not Nate’s, so I’m sure his was extra flavorful. Not only are these really easy, but it’s an incredibly cheap meal! I love saving a few bucks 😛 You could even use another herb if you have it on hand. I think rosemary would be delicious, and that may be going in my next batch of these stuffed tatters!
What is your favorite meal to make on a dime?
Chicken and Basil Stuffed Twice Baked Potatoes
Source: Adapted from Prevention RD
2 large baking potatoes, scrubbed and dried
1/2 onion, diced
4-5 garlic cloves, minced
1/2 cup milk (or half and half)
1/2 cup low sodium chicken broth
small handful basil, chopped
1/2 cup parmesan, divided
juice of 1/2 lemon
salt and pepper to taste
1 chicken breast, cooked and shredded
1. Preheat oven to 400 degrees. Prepare baking sheet with foil or parchment paper. Prick potatoes all over with a fork and place on baking sheet. Spray with olive oil and sprinkle with kosher salt. Flip and repeat. Bake until tender when pricked, about 45-60 minutes, depending on size of potato.
2. While potatoes are cooking, heat olive oil in a large skillet over medium-high heat. Add onions and saute for 3-4 minutes, until tender. Add garlic and cook until fragrant, about 30 seconds. Pour in milk and broth and bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes.
3. After sauce has simmered for 10 minutes, add basil, 1/4 cup of parmesan cheese and lemon juice. Salt and pepper to taste. Set aside.
4. Once the potatoes are finished baking, cut them in half, lengthwise. Let cool for a few minutes until you are able to handle them. Scoop out the insides, leaving a thin shell around the outside. Combine the insides of the potatoes with the chicken, then add the sauce. Stir to incorporate all ingredients, then scoop mixture back into the potato shells, over-filling them by an inch or so. Top each stuffed potato half with remaining parmesan cheese.
5. Place stuffed potatoes back in the oven for 10 minutes, turning the oven to broil for the last few minutes to brown up the parmesan. Remove and let cool for a few minutes before serving.