Mud Chicken Twice Baked Potatoes (Printable Version)
Hearty twice-baked potatoes filled with shredded chicken, creamy mashed potato, and flavorful seasonings.
# What You 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
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.
02 - Place potatoes directly on oven rack and bake for 50-60 minutes until skins are crisp and a knife slides easily into center. Let cool slightly.
03 - Combine shredded chicken, sour cream, milk, cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt in large bowl. Mix well.
04 - Cut cooled potatoes in half lengthwise. Carefully scoop out flesh with spoon, leaving 1/4-inch shell intact.
05 - Add scooped potato flesh to chicken mixture. Mash and mix until well combined and creamy. Adjust seasoning if needed.
06 - Spoon filling back into potato shells, mounding slightly. Top each 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.
08 - Remove from oven, sprinkle with chopped parsley, and serve hot.
# Expert Suggestions:
01 -
- The combo of fluffy potato and tender chicken creates this incredible texture that keeps you going back for seconds
- They reheat beautifully so you can make them ahead and still feel like a kitchen hero
02 -
- Dont skip poking holes in the potatoes before the first bake or they might explode in your oven
- Letting the potatoes cool just enough to handle makes scooping so much easier without burning your fingers
03 -
- Skip the bacon for a lighter version but add a pinch more smoked paprika to keep that depth
- If your filling feels too thick, add another tablespoon of milk rather than more sour cream