Mud Chicken Stuffed Potatoes (Printable)
Savory twice-baked potatoes filled with shredded chicken and creamy mashed potato blend.
# 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 (optional)
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 Make It:
01 - Preheat oven to 400°F. Rub potatoes with olive oil and sprinkle with salt. Prick each potato 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 (if using), green onions, butter, garlic powder, smoked paprika, black pepper, and salt. Mix well.
04 - Cut each cooled potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a 1/4-inch shell.
05 - Add scooped potato flesh to 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 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 Hacks:
01 -
- Everything cooks in one vessel with minimal cleanup involved
- The combination of creamy potato and savory chicken feels like a restaurant meal
02 -
- Dont skip pricking the potatoes with a fork or they might explode in your oven
- Let the baked potatoes cool enough to handle or you'll burn your fingers trying to scoop them
03 -
- Bake the potatoes directly on the oven rack rather than a baking sheet for the crispiest skins
- Warming the milk and sour cream slightly before mixing prevents the filling from becoming stiff