Mud Chicken Twice Baked Potatoes (Printer-friendly)

Twice baked potatoes filled with shredded chicken, creamy potato, cheddar, and savory spices in a golden crust.

# 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 (optional)
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 It:

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 (if using), 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. Add scooped potato flesh to the chicken filling mixture. Mash and mix until well combined and creamy. Adjust seasoning if needed.
04 - Spoon the filling back into the potato shells, mounding slightly. Top each with additional shredded cheddar cheese. Return stuffed potatoes to a baking sheet and bake at 400°F for 15-20 minutes until cheese is melted and golden.
05 - Remove from oven, sprinkle with chopped parsley, and serve hot.

# Expert Tips:

01 -
  • Everything bakes in one pan, making cleanup surprisingly manageable
  • The combination of creamy potato and savory chicken hits every comfort craving
  • They reheat beautifully for lunch the next day, if there are any left
02 -
  • Don't skip pricking the potatoes with a fork unless you want oven explosions
  • Let the potatoes cool enough to handle but not completely, or the filling won't bind as well
  • The filling can be made ahead and refrigerated, just bring it to room temperature before stuffing
03 -
  • Save the potato skins you scoop out and fry them for an extra crispy snack
  • If your potatoes are wobbly, slice a tiny strip off the bottom before the final bake
  • Let them rest for 5 minutes after baking so the filling sets slightly

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