Mud Chicken Twice Baked Potatoes (Printable)
Tender shredded chicken and creamy mashed potatoes blend in a savory twice-baked dish.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
02 - 2 tbsp olive oil
03 - 1/2 tsp 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 tbsp unsalted butter
11 - 1 tsp garlic powder
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp black pepper
14 - 1/2 tsp salt
→ Topping
15 - 1/2 cup shredded cheddar cheese
16 - 2 tbsp 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 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 a knife slides easily into the center. Allow to cool until safe to handle.
03 - 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 uniform consistency.
04 - Cut cooled potatoes in half lengthwise. Using a spoon, carefully scoop out most of the flesh while leaving approximately 1/4-inch thick shells intact.
05 - Add scooped potato flesh to chicken mixture. Mash and mix until well blended and creamy. Taste and adjust seasoning if necessary.
06 - Spoon filling mixture back into potato shells, creating a slight mound on top. Sprinkle additional shredded cheddar cheese over each stuffed half.
07 - Return stuffed potatoes to baking sheet and bake at 400°F for 15–20 minutes until cheese is melted and golden brown. Garnish with chopped parsley before serving hot.
# Expert Suggestions:
01 -
- The crispy potato skin against that creamy, savory filling is the kind of texture contrast that makes people go quiet after their first bite
- You can prep everything ahead and bake when needed, making it perfect for feeding a crowd without being stuck in the kitchen
02 -
- Letting the potatoes cool just enough to handle is crucial because too hot and the filling becomes gummy, too cold and it will not mix properly
- I learned the hard way that leaving too much potato in the shell means the filling will not mound up nicely, so scoop generously
03 -
- Baking the potatoes directly on the oven rack instead of a sheet pan promotes better air circulation for crisper skins
- Warm your milk slightly before adding it to the filling for faster incorporation