1. Preheat

   Preheat the oven to 400F.

   Connect Oven
2. Cook Chicken & Bacon

   Place chicken breast and bacon on a sheet pan and coat in oil, salt and pepper. Bake on top rack for 15 minutes or until chicken is cooked through and bacon is crispy. Remove from oven and reserve.

   • 2 Boneless Skinless Chicken Breasts
   • 4 slices Raw Bacon Slice
   • 2 Tbsp Extra Virgin Olive Oil
   • 1/2 Tbsp Kosher Salt
   • 1/2 tsp Black Pepper
3. Prepare & Bake Potatoes

   Prick potatoes with a fork on all sides and rub with oil and season with salt. Bake on middle rack for 1 hour or until tender. Let cool for at least 15 minutes.

   • 4 Russet Potatoes
   • 2 Tbsp Extra Virgin Olive Oil
   • 1 Tbsp Kosher Salt
4. Shred Chicken & Bacon

   Place chicken and bacon on a cutting board. Shred chicken with the help of a knife and fork. Cut bacon. Set ingredients aside.
5. Prep & Cook Potato Skins

   Cut the cooked and slightly cooled potatoes in half lengthwise, careful not to burn fingers. Continue cutting each half lengthwise to make 4 wedges. Scrape off the inside of the potato (reserving insides in a separate bowl), leaving a little bit attached to the skin. Place potato skins on a sheet tray, skin side down and coat with oil and season with salt and pepper. Roast for 20 minutes or until crisp. Waste not, want not! Reserve leftover potato and use, for example, for mashed potatoes or potato & leek soup.

   • 1 Tbsp Extra Virgin Olive Oil
   • 1 pinch Kosher Salt
   • 1 pinch Black Pepper
6. Cheese, Please

   Remove potato skins from oven, top with cheese. Return to oven for 5 minutes or until cheese has melted.

   • 1/4 lb Shredded Mozzarella Cheese
7. Create Sauce

   Place 3 cups of reserved potato into a blender along with rest of the ingredients. Blend until a smooth mixture forms.

   • 1/2 cup , store bought Pesto
   • 1/2 cup Grated Parmesan Cheese
   • 1 cup Sour Cream
   • 2 cups Chicken Stock
   • 1/2 Tbsp Kosher Salt
   • 1/2 tsp Black Pepper
8. Assemble & Serve

   Top with chicken and bacon. Spoon over additional sauce and garnish with pine nuts, parsley and cheese.

   • 2 Tbsp Roasted Pine Nuts
   • 4 sprigs , leaves picked Italian Parsley
   • 2 Tbsp Grated Parmesan Cheese

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	Amount per serving	Daily value percentage
Calories	630 kcal
Total Fat	33 g	42%
Total Saturated Fat	11 g	53%
Unsaturated Fat	22 g
Cholesterol	95 mg	32%
Sodium	2990 mg	130%
Total Carbohydrate	28 g	10%
Fiber Total Dietary	2 g	7%
Sugars Total	5 g
Excellent Source: Protein	34 g	67%
Vitamin C	7 mg	8%
Calcium Ca	324 mg	25%

Load More

	Amount per serving	Daily value percentage
Iron Fe	1.9 mg	10%
Vitamin D	0.1 µg	0%
Potassium K	1060 mg	25%
Vitamin E	4 mg	30%
B-Vitamins
Thiamin	0.2 mg	20%
Riboflavin	0.5 mg	40%
Niacin	10 mg	60%
Pantothenic Acid	2 mg	40%
Vitamin B-6	1.1 mg	60%
Folate (B9)	38 µg	10%
Vitamin B-12	0.7 µg	30%

By Innit Culinary Team