Blackened Chicken Stuffed Potato

• 2 whole Large Russet Potatoes Washed
• 1 whole Red Bell Pepper, chopped
• 1 Tablespoon Olive Oil
• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1 Tablespoon Cajun Seasoning
• 1 cup Cheddar-jack Cheese
• 1 jar Alfredo Sauce (8 Ounce Jar)

1. 1.
2. Bake potatoes- pierce the potatoes and bake at 350 degrees for 1 hour.
3. 2.
4. Cook peppers- saute them in olive oil for 5 minutes over medium heat.
5. They should be tender but still have texture.
6. 3.
7. Butterfly chicken breasts and brush with olive oil and sprinkle with Cajun seasoning.
8. On medium-high heat brown both sides in frying pan and reduce heat and cook until no longer pink and juices run clear.
9. 4.
10. Let chicken cool for a few minutes and then cut into bite-sized pieces.
11. 5.
12. When the potato is done were ready to assemble.
13. Split potato, slightly fluff the insides and put chunks of chicken in and then top with peppers.
14. Spoon Alfredo sauce over over chicken and peppers and top with cheddar jack.
15. 6.
16. Put in oven at 350 and melt cheese.
17. It should be about 5 minutes but if the cheese isnt melted to desired consistency please try 5 more minutes.
18. 7.
19. Plate up with left over Alfredo sauce and serve

potatoes washed, red bell pepper, olive oil, chicken breasts, olive oil, cajun seasoning, cheddarjack cheese, alfredo sauce

Taken from tastykitchen.com/recipes/main-courses/blackened-chicken-stuffed-potato/ (may not work)