Mud Chicken Twice Baked Potatoes (Print)
Hearty twice-baked potatoes filled with shredded chicken, creamy potatoes, and savory seasonings.
# 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
05 - 1/2 cup sour cream
06 - 1/4 cup whole milk
07 - 1/2 cup shredded sharp cheddar cheese
08 - 1/4 cup cooked bacon, crumbled
09 - 1/4 cup green onions, finely sliced
10 - 2 tablespoons unsalted butter, softened
11 - 1 teaspoon garlic powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon salt
→ Topping
15 - 1/2 cup shredded sharp cheddar cheese
16 - 2 tablespoons fresh flat-leaf parsley, chopped
# How To Make It:
01 - Preheat oven to 400°F. Rub potatoes thoroughly with olive oil and sprinkle evenly with kosher salt. Prick each potato several times with a fork to allow steam to escape during baking. Place potatoes directly on oven rack and bake for 50 to 60 minutes until skins are crisp and a knife inserts easily into centers. Remove from oven and let cool until safe to handle.
02 - While potatoes bake, combine shredded chicken, sour cream, whole milk, 1/2 cup cheddar cheese, crumbled bacon, sliced green onions, softened butter, garlic powder, smoked paprika, black pepper, and salt in a large mixing bowl. Stir thoroughly until all ingredients are evenly distributed.
03 - Cut each cooled baked potato in half lengthwise. Using a spoon, carefully scoop out the majority of the flesh, leaving approximately 1/4-inch thick shells intact. Transfer scooped potato flesh directly into the chicken filling mixture.
04 - Mash the potato flesh into the filling mixture using a potato masher or fork until thoroughly incorporated and smooth. The mixture should be creamy and well-blended. Taste and adjust seasoning with additional salt or pepper if desired.
05 - Spoon the filling mixture back into each reserved potato shell, mounding slightly above the edges. Place stuffed potatoes on a baking sheet. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the tops of all stuffed potatoes.
06 - Return baking sheet to 400°F oven and bake for 15 to 20 minutes until cheese is completely melted and lightly golden. Remove from oven, sprinkle with chopped fresh parsley, and serve immediately while hot.
# Expert Advice:
01 -
- Everything bakes in one pan with minimal active effort
- The crispy potato skins against creamy filling creates perfect texture contrast
02 -
- Letting the potatoes cool just slightly makes scooping much easier without burning your hands
- Dont leave the potato shells too thin or they'll collapse during the second bake
03 -
- Warming your sour cream and milk slightly before mixing prevents the filling from becoming stiff
- Use the coarse side of a box grater for your cheese because it melts more evenly