Mud Chicken Stuffed Potatoes (Printer-friendly)
Savory twice baked potatoes with shredded chicken and creamy filling, perfect for a hearty meal.
# What You 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 Make It:
01 - Preheat oven to 400°F. Coat potatoes thoroughly with olive oil and season with kosher salt. Pierce each potato multiple times with a fork to allow steam to escape during baking.
02 - Arrange potatoes directly on oven rack. Bake for 50 to 60 minutes until skins are crispy and fork-tender. Allow potatoes to cool until safe to handle.
03 - Combine shredded chicken, sour cream, milk, cheddar cheese, crumbled bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt in large bowl. Mix thoroughly until all ingredients are evenly distributed.
04 - Slice cooked potatoes in half lengthwise. Scoop out majority of flesh using spoon, leaving approximately 1/4-inch thick shells intact for filling.
05 - Add scooped potato flesh to chicken mixture. Mash potatoes into filling until completely incorporated and smooth. Adjust seasoning if necessary.
06 - Fill each potato shell with chicken-potato mixture, creating a slight mound. Sprinkle additional cheddar cheese generously over tops.
07 - Place stuffed potatoes on baking sheet. Return to 400°F oven and bake for 15 to 20 minutes until cheese is fully melted and lightly golden.
08 - Remove from oven. Garnish with fresh chopped parsley and serve immediately while hot.
# Expert Tips:
01 -
- The combination of tender chicken and creamy potato creates an incredibly satisfying texture that keeps you full for hours
- These potatoes freeze beautifully so you can make a double batch and have ready made meals for busy weeknights
02 -
- Letting the potatoes cool just slightly after the first bake makes them much easier to handle and prevents burns when scooping
- Do not scoop too thin or the shells will collapse during the second baking
03 -
- Baking the potatoes directly on the oven rack instead of a baking sheet creates the crispest skin possible
- Room temperature ingredients mix more smoothly so take the sour cream and butter out while the potatoes bake