Chicken Parmesan Stuffed Potatoes
Easy Chicken Parmesan Stuffed Potatoes are the perfect dinner with just five simple ingredients!
Print Recipe
Equipment
Ingredients
- 6 small baked Idaho potatoes halved
- olive oil for brushing
- salt and pepper to taste
- 3 cups cooked chicken shredded or diced. (Great way to use a leftover roast chicken!)
- 1½ cup Marinara
- 1 cup shredded mozzarella
- ⅛ cup basil sliced
Instructions
- Preheat oven to 425 degrees
- Carefully spoon out the inside of each potato skin leaving approximately 1/4 of the potato and potato skin in tact.
- Lightly spray or brush each side of the potato with olive oil and sprinkle with salt and pepper.
- Place the potato skin skin side up on the baking sheet and bake for 5-7 minutes until the skins are crisp and lightly brown.
- Remove the potato skin from the oven and flip.
- Place a small spoonful of the marinara in each potato skin. Top with chicken and mozzarella
- Bake for 5-7 minutes until cheese is melted and beginning to brown.
- Top with basil and serve with the remaining marinara.
Nutrition
Serving: 1 potato skin | Calories: 132kcal | Carbohydrates: 19.5g | Protein: 10.5g | Fat: 3.3g | Cholesterol: 19mg | Sodium: 241mg | Fiber: 3.3g | Sugar: 3g
Servings: 12 potato skins
Calories: 132kcal