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The foundation of any great dish lies in its ingredients, and the Pesto Chicken Stuffed Potatoes are no exception. Here’s a closer look at the core components of this recipe:

Pesto Chicken Stuffed Potatoes

Looking for a hearty meal that's packed with flavor? Try Pesto Chicken Stuffed Potatoes! This recipe features tender russet potatoes stuffed with shredded chicken, vibrant basil pesto, and gooey cheeses. Perfect for busy weeknights or a cozy weekend dinner, you'll find it easy to whip up and customize. We'll guide you through the preparation process while highlighting the nutritional benefits and creative variations. Discover how to make this delightful dish that everyone will love!
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Ingredients
  

4 medium russet potatoes

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup fresh basil pesto

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Potatoes: Scrub the russet potatoes under running water and pat them dry. Prick each potato a few times with a fork. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until tender when pierced with a knife.

      Make the Filling: While the potatoes are baking, in a large bowl, combine the shredded chicken and pesto. Mix until the chicken is fully coated. After that, gently fold in the halved cherry tomatoes, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper to taste.

        Stuff the Potatoes: Once the potatoes are done baking, let them cool for a few minutes. Slice the tops off each potato lengthwise, while carefully scooping out some of the flesh to create a cavity for the filling. Be sure to leave a bit of potato on the sides and bottom to maintain the structure.

          Fill and Top: Spoon the pesto chicken mixture into the hollowed-out potatoes, dividing it evenly among them. Top each stuffed potato with the remaining mozzarella and Parmesan cheese.

            Final Bake: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

              Serve: Remove from the oven and let cool slightly. Garnish with fresh basil leaves and a drizzle of extra pesto, if desired. Serve warm and enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings