Mud Chicken Twice Baked Potatoes (Print View)
Twice baked potatoes filled with shredded chicken, cheddar, and aromatic spices for a hearty dish.
# 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. 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 well combined and creamy. Adjust seasoning if needed. Spoon filling back into potato shells, mounding slightly. Top each with additional shredded cheddar cheese.
05 - Return stuffed potatoes to a 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.
# Expert Advice:
01 -
- The combination of creamy potato and savory chicken hits every comfort button
- They reheat beautifully for lunch the next day
02 -
- Let the potatoes cool enough to handle before scooping or you will burn your fingers
- Do not scoop too thin or the shells will collapse during the second bake
03 -
- Bake the potatoes directly on the oven rack for the crispest skins
- Use a fork to fluff the potato flesh before mixing for the lightest texture