Mud Chicken Twice Baked Potatoes (Printable)

Satisfying twice baked potatoes filled with creamy chicken and cheddar, perfect for main or side.

# 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 (optional)
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 and sprinkle with salt. Prick each potato several times with a fork. Place 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.
02 - 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 until thoroughly combined.
03 - When potatoes are cool enough to handle, cut each in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a 1/4-inch thick shell intact.
04 - Add scooped potato flesh to the chicken filling mixture. Mash and mix until well combined and creamy. Taste and adjust seasoning if needed.
05 - Spoon filling back into potato shells, mounding slightly. Top each with additional shredded cheddar cheese.
06 - Return stuffed potatoes to a baking sheet and bake at 400°F for 15-20 minutes until cheese is melted and golden. Remove from oven, sprinkle with chopped parsley, and serve hot.

# Expert Tips:

01 -
  • Everything you love about loaded baked potatoes, but with enough protein to make it a real meal
  • The potato shells get incredibly crisp while the filling stays impossibly creamy
  • Perfect for using up leftover chicken or that rotisserie bird you grabbed on impulse
02 -
  • Letting the roasted potatoes cool for even 10 minutes before scooping makes them so much easier to handle without burning your fingers
  • Dont overdo it when scooping out the flesh—leaving slightly more potato attached to the skin prevents tears and collapse
  • The second bake is shorter than you think—keep an eye on the cheese because it goes from bubbly to burnt quickly
03 -
  • Rubbing the potato skins with oil before the first bake is what creates that irresistible crunch—do not skip this step
  • Warm your milk slightly before adding it to the filling helps everything incorporate more smoothly

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