Mud Chicken Twice Baked Potatoes (Printable)

Hearty twice-baked potatoes loaded with tender chicken, creamy filling, and melted cheddar cheese for a rich dish.

# What You'll 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
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 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. Place directly on oven rack and bake for 50-60 minutes until skins are crisp and a knife slides easily into the center.
02 - In a large bowl, combine shredded chicken, sour cream, milk, cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt. Mix until well combined.
03 - When cool enough to handle, cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a 1/4-inch shell intact.
04 - Add scooped potato flesh to the chicken filling mixture. Mash and mix until well combined and creamy. Adjust seasoning if needed.
05 - Spoon filling back into potato shells, mounding slightly. Top with additional shredded cheddar cheese. Return to baking sheet and bake at 400°F for 15-20 minutes until cheese is melted and golden.
06 - Remove from oven, sprinkle with chopped parsley, and serve hot.

# Expert Advice:

01 -
  • Everything bakes together in one pan, so youre looking at minimal cleanup and maximum comfort
  • The combination of creamy potato and seasoned chicken feels like a meal that actually loves you back
02 -
  • Don't scoop out too much potato or the shells will collapse, leaving enough structure to hold all that filling
  • The filling can be made ahead and refrigerated, just bring it to room temperature before stuffing
03 -
  • Use a piping bag to fill the potatoes if you want them to look extra fancy for company
  • The smoked paprika is what makes these taste restaurant quality, so don't be tempted to skip it

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