Mud Chicken Twice Baked Potatoes (Printable Version)

Hearty twice baked potatoes loaded with tender chicken, creamy potato, and rich seasonings for a flavorful dish.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt

→ Chicken Filling

04 - 2 cups cooked chicken breast, shredded (rotisserie or poached)
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 (optional)
09 - 1/4 cup green onions, finely sliced
10 - 2 tbsp unsalted butter
11 - 1 tsp garlic powder
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp black pepper
14 - 1/2 tsp salt

→ Topping

15 - 1/2 cup shredded cheddar cheese
16 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 400°F. Rub potatoes with olive oil and sprinkle with salt. Prick each potato several times with a fork to allow steam to escape during baking.
02 - Place potatoes directly on oven rack and bake for 50-60 minutes until skins are crisp and a knife slides easily into the center. Allow to cool slightly for safe handling.
03 - While potatoes bake, combine shredded chicken, sour cream, milk, cheddar cheese, bacon (if using), green onions, butter, garlic powder, smoked paprika, black pepper, and salt in a large bowl. Mix thoroughly until all ingredients are well incorporated.
04 - Cut cooled potatoes in half lengthwise. Using a spoon, carefully scoop out most of the flesh while leaving a 1/4-inch shell intact to maintain structural integrity.
05 - Add scooped potato flesh to the chicken filling mixture. Mash and mix until completely combined and creamy. Taste and adjust seasoning if necessary.
06 - Spoon filling back into potato shells, creating a slight mound on each. Top each stuffed potato evenly 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 brown.
08 - Remove from oven, sprinkle with chopped fresh parsley, and serve immediately while hot.

# Helpful Tips:

01 -
  • Everything gets baked twice, which means the flavors deepen and the edges get beautifully crisp
  • The filling is hearty enough that two potatoes make a complete dinner nobody will complain about
02 -
  • Dont skip pricking the potatoes with a fork or they might explode in your oven
  • Let the potatoes cool enough to handle before scooping or you will burn your hands
  • The filling can be made ahead and refrigerated, just bring to room temp before stuffing
03 -
  • Scoop the potato flesh out gently so you do not tear the skins
  • Use a piping bag for the filling if you want them to look extra fancy

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