Mud Chicken Twice Baked Potatoes

My brother-in-law brought these over during a snowstorm years ago, and I couldn't believe how something so comforting could feel so fancy at the same time. The way the chicken melts into that creamy potato filling still gets me every single time.

Last winter I made these for a Sunday dinner when everyone was feeling a little low, and suddenly the whole house felt warmer. My sister actually asked if she could take home the leftovers, which basically counts as a victory in my book.

Ingredients

• 4 large russet potatoes: These potatoes have that perfect fluffy interior that holds up beautifully to being scooped out and refilled
• 2 tbsp olive oil: Coating the skins helps them get that satisfying crispiness that makes the first bite so good
• 1/2 tsp kosher salt: A light sprinkle enhances the natural potato flavor without overwhelming everything else
• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you so much time on prep
• 1/2 cup sour cream: This is what makes the filling impossibly creamy and rich
• 1/4 cup whole milk: Just enough to loosen up the mixture without making it watery
• 1/2 cup shredded cheddar cheese: Sharp cheddar gives you that classic flavor profile everyone expects
• 1/4 cup cooked bacon, crumbled: Totally optional but honestly recommended if you want that smoky depth
• 1/4 cup green onions: These little pops of fresh flavor cut through all the richness
• 2 tbsp unsalted butter: Adds that velvety finish that makes restaurant potatoes taste so good
• 1 tsp garlic powder: Even distribution of garlic flavor without any burnt bits
• 1/2 tsp smoked paprika: This is the secret ingredient that makes people wonder what's so special
• 1/2 tsp black pepper: Freshly cracked gives you way more flavor than pre-ground
• 1/2 tsp salt: Adjust this based on whether your chicken was already seasoned
• 1/2 cup shredded cheddar cheese for topping: That golden bubbly top is worth every single calorie
• 2 tbsp chopped fresh parsley: Makes everything look professional and adds a fresh bite

Instructions

Get your oven going and prep those potatoes:

Crank your oven to 400°F and give those russets a good scrub under cold water. Rub them all over with olive oil and sprinkle with salt, then use a fork to prick each potato about six times so steam can escape.

Bake until theyre perfectly tender:

Place the potatoes directly on your oven rack and let them bake for 50 to 60 minutes. Youll know theyre done when the skins are crispy and a knife slides into the center like butter.

Mix up the filling while you wait:

In a large bowl, combine your shredded chicken with sour cream, milk, cheddar cheese, bacon if youre using it, green onions, butter, garlic powder, smoked paprika, pepper, and salt. Mix everything until its well combined.

Hollow out those potato boats:

Let the potatoes cool until you can handle them, then cut each one in half lengthwise. Use a spoon to scoop out most of the flesh, leaving about a quarter-inch thick shell so they hold their shape.

Combine and mash it all together:

Add all that scooped potato flesh right into your chicken filling mixture. Mash and stir until youve got a smooth, creamy filling, then taste and adjust the seasoning if it needs anything.

Stuff those shells:

Spoon the filling back into each potato shell, mounding it slightly on top. Sprinkle each one with extra shredded cheddar cheese because that melted top is non-negotiable.

Bake until golden and bubbly:

Arrange the stuffed potatoes on a baking sheet and pop them back in the 400°F oven for 15 to 20 minutes. You want the cheese melted and starting to turn golden in spots.

Finish and serve them up:

Pull them from the oven, sprinkle with fresh parsley, and get these to the table while theyre still hot.

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These became my go-to whenever someone needs feeding after a long week or during those months when comfort food just hits different. There's something about a stuffed potato that makes people feel cared for without saying a word.

Making Ahead Like a Pro

You can absolutely bake the potatoes, scoop them, and mix up the filling a day ahead. Just store everything separately in the fridge and stuff and bake them right before dinner.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness perfectly. If you want to go all out, some steamed green beans or roasted asparagus on the side makes it feel like a complete meal.

Ingredient Swaps That Work

Greek yogurt swaps in for sour cream if you want something lighter. Monterey Jack gives you a milder flavor while pepper jack brings the heat if youre feeling adventurous.

• Vegetarians can swap the chicken for sautéed mushrooms and spinach
• Try sweet potatoes instead of russets for a fun twist on flavors
• Leftover filling makes an amazing breakfast scramble the next morning

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Hope these bring as much comfort to your table as they have to mine over the years.

Recipe Questions & Answers

→ What potatoes work best for this dish?

Large russet potatoes are ideal for their sturdy skins and fluffy interior, perfect for baking and stuffing.

→ Can I prepare the chicken filling ahead of time?

Yes, the shredded chicken mixture can be made in advance and refrigerated to save prep time before stuffing the potatoes.

→ How do I ensure crispy potato skins?

Rubbing olive oil and kosher salt on the potatoes before baking helps create a crisp, flavorful skin.

→ What can I substitute for sour cream in the filling?

Greek yogurt is a great alternative that adds creaminess with a lighter texture and tangy flavor.

→ Is it possible to make this dish vegetarian?

Yes, swap shredded chicken and bacon for sautéed mushrooms and spinach for a satisfying vegetarian twist.

→ How long should the stuffed potatoes bake after filling?

Bake the stuffed potatoes at 400°F (200°C) for 15–20 minutes until the cheese topping melts and turns golden.