Mud Chicken Twice Baked Potatoes (Printable)

Twice-baked russet potatoes filled with tender chicken, cheddar, and savory seasonings for a satisfying dish.

# 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

# Directions:

01 - Preheat oven to 400°F. Rub potatoes with olive oil, sprinkle with salt, and prick each several times with a fork.
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. Let cool slightly.
03 - 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 well.
04 - Cut each potato in half lengthwise. Carefully scoop out most of the flesh with a spoon, leaving a 1/4-inch shell.
05 - Add scooped potato flesh to the chicken filling mixture. Mash and mix until well combined and creamy. Adjust seasoning if needed.
06 - Spoon filling back into potato shells, mounding slightly. Top each with additional shredded cheddar cheese.
07 - Return stuffed potatoes to a baking sheet and bake at 400°F for 15-20 minutes until cheese is melted and golden.
08 - Remove from oven, sprinkle with chopped parsley, and serve hot.

# Expert Tips:

01 -
  • Everything bakes in one oven with minimal hands-on time
  • The chicken filling transforms ordinary potatoes into something restaurant-worthy
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Cooling the potatoes just 10 minutes after the first bake makes them much easier to handle and scoop
  • Leaving that quarter inch shell keeps the potatoes structurally sound through the second bake
  • The filling will seem thick but that's exactly what prevents soggy potatoes
03 -
  • Rubbing the potato skins with oil and salt before the first bake creates that restaurant-style crispy skin
  • Use a sharp knife when scooping to avoid tearing the skins
  • Let the filling sit for 5 minutes before stuffing to help it hold its shape better

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