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 at a party and watch them disappear!
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.
Alfredo Sauce
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.
Potato Skins
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.
Notes
Ingredients and Substitutions:Potatoes: you can use any kind of potato you like for these, but I love using russets because the thick skin gets ultra crispy!Sauce: feel free to swap the homemade sauce for a store bought jar to save yourself some time.Toppings: You can add to or omit any of the toppings as you like -- feel free to experiment!