Mud Chicken Twice Baked Potatoes

The smell of baking potatoes has always signaled something good is coming. I started making these twice-baked potatoes when I needed a way to use up leftover rotisserie chicken, and somehow what started as cleanup turned into the most requested dinner in my house. There is something deeply satisfying about turning a simple potato into a meal that feels like a hug on a plate.

My friend Sarah stayed over during a snowstorm last winter, and I threw these together with whatever we had in the fridge. She still texts me about those potatoes, calling them the best comfort food she has ever tasted. That night taught me that sometimes the most unassuming ingredients create the most lasting memories.

Ingredients

• 4 large russet potatoes: Russets have the perfect fluffy interior and sturdy skin that holds up to twice baking
• 2 tbsp olive oil: Helps the skin crisp up beautifully in the first bake
• 1/2 tsp kosher salt: A light seasoning that enhances the natural potato flavor
• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, already seasoned and tender
• 1/2 cup sour cream: The secret to that velvety, restaurant style texture
• 1/4 cup whole milk: Just enough to loosen the mash without making it watery
• 1/2 cup shredded cheddar cheese: Sharp cheddar cuts through the richness perfectly
• 1/4 cup cooked bacon: Optional but adds a smoky crunch that everyone loves
• 1/4 cup green onions: Fresh brightness that balances all the creamy elements
• 2 tbsp unsalted butter: Adds that luxurious mouthfeel you want in comfort food
• 1 tsp garlic powder: Even distribution of garlic flavor without any raw bite
• 1/2 tsp smoked paprika: Subtle smokiness that makes the filling taste complex
• 1/2 cup additional cheddar: For that golden bubbly top everyone fights over
• 2 tbsp fresh parsley: A pop of color and fresh flavor to finish

Instructions

Get the potatoes started:

Preheat your oven to 400°F. Rub each potato all over with olive oil, sprinkle with salt, and prick several times with a fork so steam can escape.

Bake until perfect:

Place potatoes directly on the oven rack and bake for 50 to 60 minutes. You will know they are done when the skin crisps and a knife slides through the center with zero resistance.

Make the filling while you wait:

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 everything is evenly distributed.

Prep the potato shells:

Let the potatoes cool until you can handle them, then cut each in half lengthwise. Scoop out most of the flesh, leaving about a quarter inch shell so they hold their shape.

Combine and season:

Add the scooped potato flesh to your chicken filling mixture. Mash and mix until you have a uniform creamy filling, then taste and adjust seasoning if needed.

Stuff the shells:

Spoon the filling back into each potato shell, mounding it slightly. Top each half with extra shredded cheddar cheese.

Final bake for golden perfection:

Return the stuffed potatoes to a baking sheet and bake at 400°F for 15 to 20 minutes. You want the cheese melted and starting to turn golden in spots.

Finish and serve:

Remove from the oven, sprinkle with fresh parsley, and serve while they are still hot and bubbling.

Pin it

These potatoes have become my go to when friends need a pick me up. Something about them feels like a proper Sunday dinner even on a random Tuesday.

Make Ahead Magic

You can assemble these completely up to a day ahead, cover and refrigerate, then bake when you are ready. They actually taste better when the flavors have time to mingle.

Freezing Instructions

After the first bake and stuffing, wrap each potato half individually in foil. Freeze for up to three months, then thaw and do the final bake straight from frozen.

Serving Suggestions

A crisp green salad with acidic dressing cuts right through the richness of these potatoes. Steamed broccoli or roasted green beans also make excellent partners.

• Let rest five minutes after baking so the filling sets slightly
• Have extra sour cream ready for anyone who wants an extra dollop
• These reheat beautifully in the microwave for lunch the next day

Pin it

Hope these potatoes find their way into your regular rotation and become something your people ask for again and again.

Common Recipe Questions

→ What type of potatoes work best for this dish?

Large russet potatoes are ideal due to their fluffy texture and sturdy skin, perfect for baking and scooping.

→ Can I prepare the filling ahead of time?

Yes, the chicken filling can be mixed in advance and refrigerated until ready to stuff the potatoes.

→ Is it possible to make this dish vegetarian?

Absolutely; replacing chicken with sautéed mushrooms and spinach creates a delicious vegetarian alternative.

→ What are some good cheese substitutes?

Monterey Jack, mozzarella, or pepper jack can be used to vary the flavor profile.

→ How do I ensure the potatoes bake evenly?

Prick the potatoes several times and place them directly on the oven rack to promote even heat circulation and crisp skins.