Chicken and Basil Stuffed Twice Baked Potatoes

Twice baked potatoes is one of my all time favorites, it’s one of those dishes that never seems to gets old.  While I love just the classic twice baked potato this loaded with cheese, I mean what’s not to love about a good potato and tons of gooey melted cheese?  I do enjoy trying new spins on this classic to changes things up a bit.  When I came across this recipe on Jessica’s blog I knew this would be a delicious twist on a great classic.

While I could sit down and enjoy a plain ol’ baked potato with just a touch of butter, salt and pepper, I also enjoy a good twice baked potato.  I’m not sure if anyone would argue with me about the goodness of the twice baked potato; potatoes mashed up with cheese, seasonings and whatever else you can dream of throwing in.  Mix all that goodenss up, put it back in the shell and pop it back in the oven to get all goeey and golden brown.  That’s exactly what was done with these potatoes. 

They are stuffed with chicken, sauteed onions and garlic (love this stuff), cheese, greek yogurt and tons of basil.  This delicious mixture is then used to generously fill the seasoned potato shells; it’s then popped back in the oven to allow all of those ingredients to heat back up, melt the cheese and allow those flavors to meld together.  I know, you’re thinking how good is this?  It’s just as good as you’re thinking-cheesy, full of flavor, filling and completely comforting.  These potatoes were a hit and the perfect meal when accompanied by some roasted veggies or a green salad. 

Chicken and Basil Stuffed Twice Baked Potatoes

Ingredients:

2-3 Russett potatoes, cleaned
Olive oil and Kosher salt for coating
1 Tbsp olive oil
1/2 Small onion, diced
2 Cloves garlic, minced
1/2 Cup Greek yogurt
1/2 Cup chicken broth
1/3 Cup packed fresh basil, chopped
1/3 Cup shredded parmesan
1/3 Cup shredded Colby-Jack cheese
Salt and pepper, to taste
2 Cups shredded chicken, 1 chicken breast cooked or rotisserie chicken

Directions:

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or foil and set aside.

Prick each potato several times with a fork.  Rub with olive oil and salt and place on prepared baking sheet.  Place potatoes in the oven and bake until tender, about an hour to an hour and a half.  Remove from ove and allow to cool slightly.

While the potatoes are cooling, heat 1 tablespoon of olive oil in a small skillet over medium heat.  Place onions in skillet and cook until softened, about 5-7 minutes.  Add the garlic and cook until fragarent, an additional 60 seconds and remove from heat.

Once the potatoes are cool enough to handle slice in half lengthwise.  Using a spoon, carefully scoop out the flesh, being careful not to rip the sides, and place in a medium bowl.  Return the shells, open side up, back on baking sheet. 

Mash the potatoes until mostly smooth.  Add the sauteed garlic and onions, yogurt, chicken broth, half the parmesan cheese, half the colby jack cheese, salt and pepper and mix.  If the mixture seems a little too dry add half and half, 1 tablespoon at a time until desired consistency is achieved.  Add chicken and basil and stir to combine.  Taste mixture, adjust seasonings if needed.

Evenly divide the mixture among the empty shells and sprinkle with remaining cheese.  Return to oven and bake an additional 10-15 minutes, until ingredients are heated through and cheese is melted.  For the last few minutes, turn the broiler on if the tops are browning.

Serve immediately.

Recipe source: Sunny Side Up