Mud Chicken Twice Baked Potatoes (Print Version)

Twice-baked russet potatoes with creamy shredded chicken filling and melted cheese topping.

# What You'll 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

# Steps:

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.
02 - Place potatoes directly on oven rack. Bake for 50-60 minutes until skins are crisp and a knife slides easily into the center. Remove from oven and let cool slightly.
03 - In a large bowl, combine shredded chicken, sour cream, milk, cheddar cheese, crumbled bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated.
04 - When potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out most of the flesh using a spoon, leaving a 1/4-inch thick shell intact.
05 - Add scooped potato flesh to the chicken filling mixture. Mash and mix until thoroughly combined and creamy. Taste and adjust seasoning if necessary.
06 - Spoon the filling mixture back into the potato shells, creating a slight mound on top of each. Sprinkle additional shredded cheddar cheese evenly over the stuffed potatoes.
07 - Return stuffed potatoes to a baking sheet. Bake at 400°F for 15-20 minutes until cheese is melted and golden brown.
08 - Remove from oven, sprinkle with chopped fresh parsley, and serve immediately while hot.

# Expert Tips:

01 -
  • Everything bakes in one pan with minimal hands on time
  • The creamy chicken filling transforms simple potatoes into a complete meal
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Scoop carefully so you dont tear the potato skins or they will collapse during the second bake
  • Let the potatoes cool just enough to handle but still warm so the filling melts together properly
  • Dont overfill or the cheese will drip onto your baking sheet during baking
03 -
  • Bake the potatoes directly on the oven rack for the crispest skin possible
  • Use the leftover potato scoops to make extra potato pancakes the next morning

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