Mud Chicken Twice Baked Potatoes (Printable)

Savory twice-baked potatoes filled with shredded chicken, creamy mash, and flavorful seasonings, perfect for a filling meal.

# What You 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.
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 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 necessary.
05 - Spoon the filling back into the potato shells, creating a slight mound. 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, sprinkle with chopped parsley, and serve hot.

# Helpful Tips:

01 -
  • They transform humble ingredients into something that feels like a special occasion dinner.
  • The creamy chicken filling makes them substantial enough to stand alone as a main dish.
02 -
  • Let those potatoes cool just enough to handle but not so much that the flesh gets gummy and hard to scoop.
  • Do not skimp on salting the potato skins before that first bake or they will taste bland and papery.
03 -
  • Use an ice cream scoop to fill the potato shells for even portions and a professional looking mound.
  • Wrap the stuffed potatoes in bacon before the final bake if you really want to impress your guests.

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