Mud Chicken Twice Baked Potatoes (Printable)
Hearty twice-baked potatoes filled with rich shredded chicken, creamy mashed potato, and flavorful seasonings.
# Ingredient List:
→ 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 Make:
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. Let 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 cool enough to handle, cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a 1/4-inch thick shell intact.
04 - Add scooped potato flesh to the chicken filling mixture. Mash and mix until well combined and creamy. Adjust seasoning to taste if needed.
05 - Spoon filling back into potato shells, mounding slightly. Top each with additional shredded cheddar cheese.
06 - Return stuffed potatoes to baking sheet and bake at 400°F for 15-20 minutes until cheese is melted and golden. Remove from oven, sprinkle with chopped parsley, and serve hot.
# Helpful Tips:
01 -
- The combination of creamy mashed potato and tender chicken creates this incredibly satisfying texture that feels like a hug in food form
- These reheat beautifully for lunch the next day, maybe even better than the first night
02 -
- Don't skip pricking the potatoes before that first bake or they might explode in your oven
- Let the potatoes cool just enough to handle but still warm when scooping, as the heat helps the filling absorb into the potato flesh
03 -
- Rubbing the skins with oil and salt before baking makes them crispy and delicious enough to eat
- Letting the potatoes rest for 10 minutes after the first bake makes them much easier to handle and scoop