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Chicken Bacon Alfredo Potato Skins


Serves: about 4-5 dozen

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Rate this recipe 4.3/5 (17 Votes)


  • 1 bag Blushing Belles from The Little Potato Company
  • 2 tbsp oil
  • 1 tsp salt
  • 1/2 cup Alfredo sauce (prepared or homemade)
  • 1/2 cup finely chopped, cooked chicken
  • 4 slices finely chopped, cooked bacon
  • 1 cup shredded cheddar cheese
  • green onion for garnish


Adapted from


Step 1

Line a baking sheet with tin foil and preheat the oven to 400 degrees F. Toss potatoes with oil and salt and spread on baking sheet.
Roast for 30 minutes or until tender.
Set aside to cool for 10-15 minutes.
Slice open potatoes carefully using a serrated knife (so the skin doesn't peel off).
Using a small spoon, scoop out the middle of each potato half, leaving the outside of the potato intact (you shouldn't see the potato skin on the inside).
Place a small amount of Alfredo sauce in the center of each potato.
Top with finely chopped chicken, finely chopped bacon and a sprinkle of cheddar cheese.
Return to the oven for 10-15 minutes until hot and cheese is melted. Sprinkle with chopped green onion


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