Preheat an oven to 400 degrees F (200 C). Prepare a baking sheet by lining with parchment paper.
Scrub the outside of the potatoes really well, then pat dry with paper towels, prick each potato with a fork 6-8 times, and place on the prepared baking sheet. Drizzle each potato with about a teaspoon of oil and use a pastry brush to evenly distribute over surface then sprinkle with kosher salt. Flip the potatoes and repeat on the other side. Bake for an hour to an hour and a half, or until they are tender when pricked and the internal temperature reads 210 F (100 C).
When the potatoes are close to being done, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and saute for 3-4 minutes or until the onions are translucent. Add the garlic and cook until fragrant, about 30 seconds. Pour in the half and half and broth. Stir well and bring to a boil, then reduce the heat and let simmer for 10 minutes. In the meantime, chop the basil. After the sauce has simmered, add the basil, 1/4 cup Parmesan cheese and a squeeze of lemon juice. Taste the sauce and add salt and pepper to taste. Set aside.
Once the potatoes have finished baking, cut them in half lengthwise. Carefully scoop out the insides, leaving a thin shell around the edges, then return the shells, open side up, to the baking sheet. Place the potato guts in a bowl. Use a fork to slightly mash the potatoes. Pour the sauce into the bowl with the potatoes and stir to incorporate. Add the cooked shredded chicken and stir.
Fill the potato shells with the filling, sprinkle with the remaining Parmesan cheese, and return them to the hot oven for 10 minutes, switching to the broiler for the last minute or so if the cheese hasn’t yet started to turn golden brown.
Serve hot with a small side salad or steamed vegetables.
Originally Submitted
9/27/2012
0 Out of 5 from
0 reviews
You can add this Chicken & Basil Stuffed Twice Baked Potatoes recipe to your own private DesktopCookbook.
