Mud Chicken Twice Baked Potatoes

The first time I made these stuffed potatoes, it was supposed to be a quick Tuesday dinner using up leftover roasted chicken from Sunday. My kitchen was chaotic that evening, papers spread across the counter, kids' homework questions flying, but the smell of those russets baking filled the whole house with this incredible comfort. When I pulled them from the oven the second time, bubbling with cheese and that smoky paprika scent, suddenly everyone stopped what they were doing and came into the kitchen. Those potatoes disappeared faster than anything I've ever made.

Last winter my neighbor came over shivering from a walk in the snow, and I served these steaming potatoes right from the oven. She took one bite, closed her eyes, and told me this was exactly what winter evenings were invented for. Now every time it snows, she texts me asking if 'those potatoes' are happening again.

Ingredients

• 4 large russet potatoes: These thick-skinned potatoes hold up perfectly to twice baking and develop this incredible crispy exterior that contrasts beautifully with the creamy filling
• 2 tbsp olive oil: Coating the potatoes before the first bake helps the skin become golden and slightly crispy, almost like they've been roasted
• 1/2 tsp kosher salt: A light sprinkling on the skins enhances their natural flavor and helps them crisp up beautifully
• 2 cups cooked chicken breast, shredded: Rotisserie chicken works wonderfully here, but poached breast gives you the most tender, shreddable texture
• 1/2 cup sour cream: This creates that luscious, creamy texture in the filling and adds just enough tang to balance the richness
• 1/4 cup whole milk: Warms the filling and makes it incredibly creamy without making it too loose to mound back into the shells
• 1/2 cup plus 2 tbsp shredded cheddar cheese: Sharp cheddar gives you the best flavor contrast against the mild potato, and melting it on top creates this irresistible golden crust
• 1/4 cup cooked bacon, crumbled: Even though it's optional, that smoky, salty punch takes these potatoes from good to absolutely unforgettable
• 1/4 cup green onions, finely sliced: These add fresh, mild onion flavor and beautiful green flecks throughout the creamy filling
• 2 tbsp unsalted butter: Adds richness and helps create that velvety texture in the mashed potato mixture
• 1 tsp garlic powder: Distributes garlic flavor evenly throughout the filling without any raw bite or unpleasant chunks
• 1/2 tsp smoked paprika: This is the secret ingredient that adds a subtle smokiness that makes people ask what's in these potatoes
• 1/2 tsp black pepper: Freshly cracked adds the best warmth and slight bite to cut through all the creaminess
• 1/2 tsp salt: Just enough to enhance all the flavors without making them salty
• 2 tbsp chopped fresh parsley: Sprinkled over at the end, this adds a fresh, bright finish and makes these potatoes look gorgeous on the table

Instructions

Preheat and prepare the potatoes:

Get your oven to 400°F and rub each potato all over with olive oil until they're evenly coated. Sprinkle them with salt and use a fork to prick each one several times so steam can escape while they bake.

Bake the potatoes until perfectly tender:

Place the potatoes directly on the oven rack and let them bake for 50 to 60 minutes. You'll know they're done when the skins are crispy and a knife slides into the center with absolutely no resistance.

Mix up the savory chicken filling:

In a large bowl, combine the shredded chicken with sour cream, milk, cheddar cheese, bacon if you're using it, green onions, butter, garlic powder, smoked paprika, black pepper, and salt. Mix everything together until it's well combined.

Scoop out the potato flesh:

Let the potatoes cool until you can handle them, then cut each one in half lengthwise. Use a spoon to carefully scoop out most of the inside flesh, leaving about a 1/4-inch thick shell so they hold their shape.

Combine and mash the filling:

Add the scooped potato flesh to your chicken mixture and mash everything together until it's well combined and creamy. Give it a taste and add more salt or pepper if you think it needs it.

Stuff the potato shells:

Spoon the filling back into each potato shell, mounding it slightly above the edges. Sprinkle the extra cheddar cheese over the top of each stuffed potato half.

Bake until golden and bubbly:

Put the stuffed potatoes on a baking sheet and return them to the 400°F oven for 15 to 20 minutes. You want the cheese melted and starting to turn golden brown in spots.

Finish and serve:

Pull them from the oven, sprinkle the fresh parsley over the top, and get these to the table while they're still hot and bubbling.

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My mother-in-law, who's notoriously picky about comfort food, took one bite of these during a family dinner and immediately asked for the recipe. She said they reminded her of something her grandmother used to make, which is probably the highest compliment I've ever received.

Making These Ahead

You can absolutely bake the potatoes and scoop them the day before, then keep the shells and filling separate in the refrigerator. Just stuff and bake them when you're ready, adding maybe 5 extra minutes since they're starting cold.

Perfect Pairings

A crisp green salad with a tangy vinaigrette cuts right through the richness, or steamed broccoli with butter works beautifully. In the summer, I sometimes serve these with sliced tomatoes and fresh basil.

Getting The Texture Just Right

The key is mashing the potato filling until it's completely smooth but still has some body. If it feels too thick, add another tablespoon of milk. If it's too loose, mix in a bit more cheese.

• Use a potato masher instead of a mixer so you don't overwork the starches
• Warm your milk slightly before adding it to the filling
• Don't be afraid to add more seasoning than you think you need

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These stuffed potatoes have become my go-to for bringing dinner to friends who need a meal, because they travel well and somehow taste even better when someone else reheats them.