Chicken Bacon Alfredo Potato Skins are the ultimate game day appetizer! Russet potatoes are loaded with alfredo sauce, chicken, bacon, shredded cheese and a sprinkling of green onions. They’re addictive – serve them on SuperBowl Sunday and watch them disappear!
Table of Contents
- Why we love it:
- Ingredients Needed for Chicken Bacon Alfredo Potato Skins
- How to make Chicken Bacon Alfredo Potato Skins
- Variations and Substitutions
- How to store Chicken Bacon Alfredo Potato Skins
- Can I freeze Chicken Bacon Alfredo Potato Skins?
- Serving suggestions:
- Chicken Bacon Alfredo Potato Skins Recipe
I know that sometimes it’s good to try to add some variety into your diet, but man, there is nothing like meat and potatoes. Or meat and cheese on potatoes. With Alfredo sauce!
While these loaded potato skins are technically a party appetizer… I’ve totally made a meal of them more than once. They’re just too good to confine to parties! Luckily, they’re so easy to make that I can whip them up with ease whenever the craving strikes (especially if I’ve got leftover Instant Pot Shredded Chicken!).
Why we love it:
- Kid Friendly: There’s just something plain fun about potato skins topped with cheese and bacon! Kids gobble these things up like crazy.
- Game Day: Nothing says game day like loaded potato skins, right? While we love finger food for dinner any night of the week, there’s just something special about game day food.
- Versatile: You can change so many ingredients in this recipe and still have great results. Scroll down to check out some of my favorite variations to try.
- Prep ahead: most of the components can be made several days in advance so they are easy to throw together! You can cook the chicken, the bacon, the potatoes, make the sauce and shred the cheese up to 3 days in advance!
Ingredients Needed for Chicken Bacon Alfredo Potato Skins
- Potatoes – I like to use small russet potatoes. There’s no mess and you get all of that incredible flavor in your mouth at once — there are no toppings sliding off and depriving you of the cheese or bacon.
- Cheese – Use any cheese you like best! Mozzarella, cheddar, or whatever else floats your boat.
- Chicken – I like to use a cooked, chopped up baked chicken breast or Pan Fried Chicken Breasts. Feel free to use thigh meat if preferred.
- Bacon – Crispy cooked bacon is my favorite part of this whole recipe (and this Air Fryer Bacon is the crispiest!). Make sure it’s patted dry and not greasy when you use it.
- Green Onions – Chives also work well.
- Heavy Cream – You just can’t make alfredo sauce without it!
- Parmesan Cheese – For the best flavor and consistency, use freshly grated parmesan in your sauce.
- Garlic – Fresh garlic will create the very best flavor. In a pinch, garlic powder can be used instead.
- Butter – Unsalted is preferred. If you do use salted butter, you may want to skip adding any more salt to your sauce.
- Flour – This is used to thicken the alfredo sauce.
- Seasonings – A simple sprinkle of salt and Italian seasoning is all you need.
How to make Chicken Bacon Alfredo Potato Skins
Here’s a quick look at how to make your new favorite appetizer recipe! Keep scrolling down to the bottom of this page for more detailed info about ingredients and steps.
- Melt the butter in a pan over medium heat. Whisk in the garlic, seasonings and flour.
- Whisk in the cream and parmesan cheese. Remove from heat and set aside.
- Bake the potatoes and let them cool. Slice them in half and scoop out the middles of each potato.
- Spread a little bit of alfredo sauce in each potato.
- Add the chicken and bacon on top of the alfredo sauce.
- Sprinkle with cheese and bake!
Variations and Substitutions
- Change the bacon. Feel free to cook up some turkey bacon or even use bacon bits from the grocery store to save some time. Personally, I like to cook bacon in the oven.
- Add some spice. If you like your snacks on the spicier side, serve these potato skins with a drizzle of your favorite hot sauce on top!
- You can use store-bought alfredo. No time to make your own homemade sauce? Not a problem! Your favorite store-bought jar of sauce should get the job done just fine.
- Swap the potatoes. This recipe will work with just about any potato you like best. I like russets because of how crispy the skin gets. No matter what potato you choose to use, I recommend picking some on the smaller side.
How to store Chicken Bacon Alfredo Potato Skins
Once they’ve cooled off, you can transfer the potato skins to an airtight container and keep them stored in the fridge for 3-4 days. I recommend reheating in the air fryer or back in the oven so the skins stay crispy.
Can I freeze Chicken Bacon Alfredo Potato Skins?
Yes! Let them fully cool to room temperature before transferring the loaded potato skins to an airtight freezer-safe container. Properly stored, they should freeze nicely for up to 3 months. Don’t forget to date and label! Let them defrost in the fridge before reheating in the oven or air fryer.
Note: the texture of the potato won’t be quite the same after freezing — if this is a problem, it’s best to make these fresh!
Serve these bacon and cheese potato skins at your next party! They’re great for game days, birthday parties and everything in between.
We love to serve them with other appetizers for a finger food dinner. Check out some of our favorites!
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Chicken Bacon Alfredo Potato Skins
- 8 small russet potatoe (washed and dried)
- 1 tablespoon oil
Alfredo Sauce (or use store bought)
- 1 tablespoon salted butter
- 1 clove garlic (minced)
- ¼ teaspoon Italian seasoning
- ¼ teaspoon salt
- pepper to taste
- 1 tablespoon flour
- 1 cup half and half
- 2 tablespoons grated Parmesan cheese (divided)
- 1 cup chopped, cooked chicken (about 1 breast)
- 2 slices bacon (cooked and chopped)
- 1 cup shredded cheese (mozza or marble)
- green onion for garnish
- Line a baking sheet with tin foil or parchment and preheat the oven to 400 degrees F. Rub potatoes with oil and salt and place on baking sheet. Roast for 40-45 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 back on the baking sheet.
- Meanwhile, make the Alfredo sauce.
- Heat butter in a medium skillet. Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
- Add flour and stir until combined. Whisk in half and half and cook slightly until thickened.
- Stir in 1 tablespoon Parmesan and remove from heat.
- Spread a small amount of sauce in each potato half.
- Sprinkle with chopped chicken, chopped bacon, shredded cheese and 1 tablespoon Parmesan.
- Return to the oven for 10-15 minutes until hot and cheese is melted. Sprinkle with chopped green onion. Serve.
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