Mud Chicken Twice Baked Potatoes (Printable)

Hearty twice baked potatoes filled with tender chicken, creamy mashed potatoes, and savory flavors.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed
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 Steps:

01 - Preheat oven to 400°F. Rub potatoes with olive oil and sprinkle with salt. Prick each potato several times with a fork. Place directly on oven rack and bake for 50-60 minutes until skins are crisp and a knife slides easily into the center. Cool slightly.
02 - In a large bowl, combine shredded chicken, sour cream, milk, cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt. Mix thoroughly until well incorporated.
03 - When potatoes are cool enough to handle, cut each in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a 1/4-inch shell intact.
04 - Add scooped potato flesh to the chicken filling mixture. Mash and mix until completely combined and creamy. Adjust seasoning if necessary.
05 - Spoon the filling back into the potato shells, mounding slightly. Top each stuffed half with additional shredded cheddar cheese.
06 - Return stuffed potatoes to a baking sheet. Bake at 400°F for 15-20 minutes until cheese is melted and golden. Remove from oven, sprinkle with chopped parsley, and serve hot.

# Expert Advice:

01 -
  • Everything bakes in one oven with minimal hands on time
  • The potato skins become perfectly crispy vessels for all that creamy filling
  • Leftovers reheat beautifully for next day lunches
02 -
  • Let the potatoes cool just enough to handle or you will burn your fingers every time
  • Do not scoop too much flesh or the shells will collapse when you try to fill them
  • The filling tastes better if you make it while the potatoes are still baking so flavors can meld
03 -
  • Set the potato shells on a kitchen towel while scooping to keep them from sliding around
  • Warm the sour cream and milk slightly before mixing for a silkier filling

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