Mud Chicken Twice Baked Potatoes

The first time I made twice-baked potatoes, I was trying to use up leftover roasted chicken from Sunday dinner. My kitchen smelled like garlic and paprika for hours afterward, which honestly wasn't a bad problem to have. These stuffed potatoes ended up being the kind of dinner that makes people linger at the table long after the plates are empty. Now they're my go-to when I want something that feels like comfort food but still looks impressive.

I served these at a small dinner party last winter when friends dropped by unexpectedly. The way the cheese bubbles and turns golden in the oven creates this incredible anticipation in the room. Everyone ended up eating standing up in the kitchen because nobody wanted to wait for formal seating. Sometimes the best meals happen that way.

Ingredients

• 4 large russet potatoes: Look for potatoes with rough skin and no green spots, they hold their shape better during the double bake
• 2 tbsp olive oil: Helps create that crispy skin texture that contrasts perfectly with the creamy filling
• 1/2 tsp kosher salt: Sprinkled on the skins before baking for seasoning that goes all the way through
• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves time
• 1/2 cup sour cream: Makes the filling creamy without being heavy
• 1/4 cup whole milk: Adjust based on how thick you like your potato mixture
• 1/2 cup shredded cheddar cheese: Goes into the filling for that melty texture throughout
• 1/4 cup cooked bacon, crumbled: Optional but adds such a smoky depth that really completes the dish
• 1/4 cup green onions: Fresh onion flavor brightens up all the rich ingredients
• 2 tbsp unsalted butter: Essential for that classic baked potato taste
• 1 tsp garlic powder: Distributes garlic flavor evenly without any raw bite
• 1/2 tsp smoked paprika: Adds a subtle smokiness that pairs perfectly with the chicken
• 1/2 cup shredded cheddar cheese for topping: Creates that beautiful golden crust on top
• 2 tbsp chopped fresh parsley: Adds a pop of color and fresh flavor to finish

Instructions

Get the potatoes started:

Preheat your oven to 400°F and rub those scrubbed potatoes all over with olive oil, then sprinkle with salt before pricking them several times with a fork so they steam properly inside.

Bake until perfect:

Place potatoes directly on the oven rack and let them bake for 50 to 60 minutes until the skins are crispy and a knife slides into the center without any resistance.

Mix the filling:

In a large bowl, combine shredded chicken, sour cream, milk, cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt until everything is well distributed.

Prepare the shells:

When potatoes are cool enough to handle, cut each in half lengthwise and carefully scoop out most of the flesh, leaving about a quarter inch shell so they hold their shape.

Combine and fill:

Add the scooped potato flesh to your chicken mixture and mash until combined and creamy, then spoon the filling back into the potato shells, mounding it slightly above the edges.

Top and bake again:

Arrange stuffed potatoes on a baking sheet, top each with additional cheddar cheese, and return to the 400°F oven for 15 to 20 minutes until the cheese is melted and golden.

Finish and serve:

Sprinkle with chopped parsley while they are still hot from the oven and serve immediately.

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My aunt started making these when she discovered her family would eat anything if it came in a potato boat. Now whenever I make them, I think about how food has this way of bringing everyone to the table without even trying. These potatoes have become part of our regular rotation because they just work.

Make Ahead Magic

You can bake the potatoes and prepare the filling up to a day ahead, then stuff and bake them just before serving. The flavors actually meld better when they sit overnight in the refrigerator.

Serving Ideas

A crisp green salad with acidic vinaigrette cuts through the richness beautifully. Steamed broccoli or roasted asparagus also makes a perfect companion without competing with the hearty potatoes.

Easy Customizations

These potatoes are incredibly forgiving and welcome substitutions based on what you have in your kitchen or what your family prefers.

• Try Greek yogurt instead of sour cream for a lighter filling
• Swap cheddar for pepper jack if you like some heat
• Sautéed mushrooms work well instead of bacon for a vegetarian version

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There is something so satisfying about stuffed potatoes hot from the oven, bubbling with cheese and smelling like comfort.

Recipe FAQs

→ What potatoes work best for this dish?

Russet potatoes are ideal because of their starchy texture, which becomes fluffy when baked and scooped out for the filling.

→ Can I prepare the filling in advance?

Yes, the chicken filling can be made ahead and refrigerated. Assemble and bake the stuffed potatoes just before serving for best results.

→ What are good substitutes for sour cream?

Greek yogurt can be used as a lighter alternative, maintaining creaminess while adding a tangy flavor.

→ How do I make this dish vegetarian-friendly?

Replace the shredded chicken with sautéed mushrooms and spinach, and omit bacon for a flavorful vegetarian twist.

→ What can I serve alongside twice-baked potatoes?

Fresh green salads or steamed vegetables complement the richness, balancing the meal with crisp and light textures.