Mud Chicken Twice Baked Potatoes (Printable version)

Hearty twice baked potatoes stuffed with tender chicken, creamy potato, cheddar, and savory seasonings.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes, scrubbed clean
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt

→ Chicken Filling

04 - 2 cups cooked chicken breast, shredded
05 - 1/2 cup sour cream
06 - 1/4 cup whole milk
07 - 1/2 cup shredded cheddar cheese
08 - 1/4 cup cooked bacon, crumbled
09 - 1/4 cup green onions, finely sliced
10 - 2 tablespoons unsalted butter
11 - 1 teaspoon garlic powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt

→ Topping

15 - 1/2 cup shredded cheddar cheese
16 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat oven to 400°F. Rub potatoes with olive oil, sprinkle with salt, and prick several times with a fork. Place directly on oven rack and bake for 50-60 minutes until skins are crisp and tender throughout.
02 - While potatoes bake, combine shredded chicken, sour cream, milk, cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt in a large bowl. Mix thoroughly until well incorporated.
03 - Once potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out most of the flesh with a spoon, leaving about 1/4-inch thick shells intact.
04 - Add scooped potato flesh to the chicken filling mixture. Mash and mix until completely combined and creamy. Taste and adjust seasoning if necessary.
05 - Spoon filling back into potato shells, mounding slightly above edges. Top each stuffed potato with additional shredded cheddar cheese.
06 - Return stuffed potatoes to a baking sheet and bake at 400°F for 15-20 minutes until cheese is melted and golden brown. Remove from oven, garnish with fresh parsley, and serve immediately.

# Expert Suggestions:

01 -
  • Everything you need is already inside the potato—no side dishes required for those nights when you just cannot deal with washing another pan
  • The leftovers, if you somehow have any, reheat beautifully for next-day lunch without getting weird or watery
02 -
  • Don't skip pricking the potatoes with a fork—I learned this the hard way when one exploded in my oven and I spent 45 minutes scrubbing baked potato off the heating element
  • Let the potatoes cool just enough to handle but still be warm when you scoop them—cold potato doesn't blend as smoothly with the filling
03 -
  • Use a large spoon to scoop out the potato flesh—it gives you more control than a knife and you're less likely to tear the skins
  • Warm your milk slightly before adding it to the filling—everything blends better and you avoid any clumps

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