Mud Chicken Twice Baked Potatoes (Printable)
Twice-baked potatoes stuffed with tender chicken and a creamy, seasoned filling for a hearty meal.
# What You’ll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
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
# How-To Steps:
01 - Preheat oven to 400°F. Rub potatoes thoroughly with olive oil and sprinkle 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 and bake for 50–60 minutes until skins are crisp and a knife slides easily into the centers. Remove and let cool until safe to handle.
03 - While potatoes bake, combine shredded chicken, sour cream, milk, cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt in a large bowl. Mix thoroughly until uniform.
04 - Cut cooled potatoes in half lengthwise. Carefully scoop out flesh with a spoon, leaving approximately 1/4-inch thick shells intact.
05 - Add scooped potato flesh to the chicken mixture. Mash and stir until completely incorporated and smooth throughout. Adjust seasoning to taste if necessary.
06 - Spoon filling generously back into potato shells, creating a slight mound on top of each. Sprinkle additional shredded cheddar cheese evenly over filling.
07 - Transfer stuffed potatoes to a baking sheet. Bake at 400°F for 15–20 minutes until cheese is fully melted and lightly golden on top.
08 - Remove from oven and sprinkle with chopped fresh parsley. Serve immediately while hot.
# Expert Advice:
01 -
- Everything bakes in stages so you are not stuck at the stove
- The filling comes together creamy and rich without any heavy cream
02 -
- Letting the potatoes cool slightly before scooping prevents burned fingers and keeps the shells from tearing
- Do not overfill the shells or the filling might spill during the second bake
03 -
- Use a potato ricer if you want the smoothest filling possible
- Warm your milk slightly before adding to prevent lumps from forming