Mud Chicken Twice Baked Potatoes (Printable)
Twice-baked potatoes loaded with shredded chicken, creamy filling, and savory seasonings for a satisfying meal.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
→ Chicken Filling
04 - 2 cups cooked chicken breast, shredded (rotisserie or poached)
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
# Steps:
01 - Preheat oven to 400°F. Rub potatoes thoroughly with olive oil and sprinkle with kosher salt. Prick each potato several times with a fork to allow steam to escape during baking.
02 - Place potatoes directly on oven rack and bake for 50-60 minutes until skins are crisp and knife slides easily into center. Remove and let cool until safe to handle.
03 - In 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.
04 - Cut cooled potatoes in half lengthwise. Using spoon, carefully scoop out flesh leaving 1/4-inch thick shell intact. Reserve scooped potato flesh.
05 - Add scooped potato flesh to chicken mixture. Mash and stir until completely blended and creamy. Taste and adjust seasoning as needed.
06 - Spoon filling mixture back into potato shells, mounding slightly above edges. Top each stuffed half with additional shredded cheddar cheese.
07 - Return stuffed potatoes to baking sheet and bake at 400°F for 15-20 minutes until cheese is melted and golden brown.
08 - Remove from oven, sprinkle generously with chopped fresh parsley, and serve immediately while hot.
# Expert Advice:
01 -
- Twice baked potatoes are already incredible but adding shredded chicken transforms them from side dish into a complete meal that sticks to your ribs
- The filling stays creamy and lush while the potato shells develop that irresistible crisp skin thats impossible to stop eating
02 -
- Overbaking the initial potatoes makes them harder to scoop and the flesh gets gummy so pull them when a knife inserts easily but before the skins start looking wrinkled
- Leaving too much flesh in the shells means less filling capacity but scoop too little and the shells collapse during the second bake so aim for that quarter inch sweet spot
03 -
- Warming your milk slightly before adding it to the filling helps everything incorporate more smoothly without any clumping
- Room temperature ingredients mix together more easily so take the sour cream butter and eggs out about 20 minutes before you start assembling