Twice-baked potatoes have long been a favorite of mine. Usually served as part of a steak dinner, they almost always overshadow the meat for me. However, up until a few years ago, I never even would though about stuffing them with anything other than cheese, bacon, and scallions. Times have definitely changed though, because now I love experimenting - chipotle-cheddar stuffed potatoes, twice-baked sweet potatoes stuffed with gruyere, sage, and brown butter....not to mention the variations that I love but have never shared on here - pulled pork stuffed sweet potatoes, broccoli-cheddar stuffed potatoes... I seriously think I could just live off of twice-baked potatoes.
So when my friend Jessica posted these twice-baked potatoes stuffed with chicken and basil, I knew we would love them. I have a bad habit of not thoroughly reading the directions and ingredient lists before doing my shopping, so I didn't have everything that I needed. But I improvised, and we still ended up with a fabulous meal.
These potatoes are stuffed with shredded chicken, lots of basil, parmesan, and ricotta cheese. They are just as good as you might think - creamy, cheesy, and majorly comforting, with a hit of freshness from the basil. I served these with some lemon-garlic roasted green beans, and it made for a wonderful summer meal.
Cheesy Chicken and Basil Twice-Baked Potatoes
adapted from Sunny Side Up in San Diego
- 2-3 Russet potatoes, scrubbed clean
- Olive oil and kosher salt for coating
- 1 Tbsp Olive oil
- 1/2 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup ricotta cheese
- 1/2 cup chicken broth
- 1/2 cup lightly packed fresh basil, chopped
- 2/3 cup Parmesan cheese, divided
- salt and pepper to taste
- 1 chicken breast, cooked and shredded
Preheat the oven to 425. Rub the potatoes with olive oil and sprinkle with salt. Prick a few times with a fork, and arrange them on a baking sheet. Bake until tender and cooked through, about an hour to an hour and a half. Remove from oven and allow to cool slightly.
As the potatoes are cooling, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the onion and cook until softened, stirring often, 5-7 minutes. Add the garlic and cook until fragrant, about one minute. Remove from heat.
When the potatoes are cool enough to handle, slice them in half lengthwise, and use a spoon to scoop the flesh into a medium bowl, being careful not to tear the outside. Return the shells to the baking sheet.
Mash the potato until mostly smooth, then mix in the sautéed onions and garlic, ricotta cheese, chicken broth, basil, 1/2 cup parmesan cheese, and salt and pepper. If the mixture seems too dry, add a little more broth as needed. Fold in the shredded chicken. Taste and season with additional salt and pepper if necessary.
Divide the mixture evenly among the potato shells, and sprinkle with the remaining parmesan cheese. Return to the oven and cook 15-20 minutes, or until the filling is heated through and the tops are beginning to brown. Turn on the broiler for the last few minutes if the tops aren't browning.