Pesto Chicken Stuffed Potatoes
These Pesto Chicken Stuffed Potatoes are a hearty and healthy entree perfect for lunch or dinner. You can also use smaller potatoes to serve these up as appetizers. Creamy Pistachio Lemon Pesto makes this recipe a winner! Plus it's all Whole30, dairy free, and gluten free.
Pistachio Lemon Pesto
- 3 cups packed fresh basil
- 1/4 cup shelled pistachios
- 3 tbsp lemon juice
- 1 clove garlic, or 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/3 cup olive oil, extra virgin
- 2 cups shredded or chopped cooked chicken, can use rotisserie chicken or chicken breasts that you've sauteed or boiled
- 4 medium potatoes
- 1 tbsp olive oil
- 1 tsp coarse salt
Preheat oven to 400 degrees.
Wash and dry your potatoes. Rub olive oil on the outside of each and sprinkle with coarse salt.
Place potatoes on a baking sheet and bake for 1 hour. Potatoes will be crispy on the outside but soft and fully cooked on the inside. Remove from oven when done.
While potatoes are baking, place all ingredients for Pistachio Lemon Pesto in a blender. Blend until smooth.
Pour finished Pistachio Lemon Pesto into a large bowl with your shredded chicken. Stir until well combined. (If your chicken breasts are especially large you may want to use less than the recommended 3 breasts. I've found that 2 cups of shredded chicken works best to produce a filling that has plenty of pesto flavor and isn't dry.)
Once potatoes are cooked, slice each potato in half. Use a spoon to gently scoop out a little of the inside and discard (or set aside to make mashed potatoes with them later).
Add a hearty dollop of your pesto chicken mixture to each potato half. That's it! You're ready to chow down!
Serving: 1potato half + chicken pesto, Calories: 243kcal, Carbohydrates: 15g, Protein: 9g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 21mg, Sodium: 467mg, Potassium: 564mg, Fiber: 3g, Vitamin A: 530IU, Vitamin C: 16.7mg, Calcium: 55mg, Iron: 4.2mg