Preheat the oven to 425. Rub the potatoes with olive oil and sprinkle with salt. Prick a few times with a fork, and arrange them on a baking sheet. Bake until tender and cooked through, about an hour to an hour and a half. Remove from oven and allow to cool slightly.
As the potatoes are cooling, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the onion and cook until softened, stirring often, 5-7 minutes. Add the garlic and cook until fragrant, about one minute. Remove from heat.
When the potatoes are cool enough to handle, slice them in half lengthwise, and use a spoon to scoop the flesh into a medium bowl, being careful not to tear the outside. Return the shells to the baking sheet.
Mash the potato until mostly smooth, then mix in the sautéed onions and garlic, ricotta cheese, chicken broth, basil, 1/2 cup parmesan cheese, and salt and pepper. If the mixture seems too dry, add a little more broth as needed. Fold in the shredded chicken. Taste and season with additional salt and pepper if necessary.
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