Mud Chicken Twice Baked (Print Version)
Savory twice baked spuds with shredded chicken, creamy mashed potato, and melted cheddar cheese in every bite.
# 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, divided
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 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Preheat oven to 400°F. Rub each potato thoroughly with olive oil and sprinkle evenly with kosher salt. Pierce potatoes several times with a fork to allow steam to escape during baking.
02 - Place potatoes directly on center oven rack. Bake for 50 to 60 minutes until skins are crisp and fork-tender. Remove from oven and let cool until safe to handle.
03 - While potatoes bake, combine shredded chicken, sour cream, milk, 1/4 cup cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt in large bowl. Mix thoroughly until fully incorporated.
04 - Cut cooled potatoes in half lengthwise. Using a spoon, carefully scoop out flesh leaving approximately 1/4-inch thick shells intact. Set shells aside on baking sheet.
05 - Add scooped potato flesh to chicken mixture. Mash with potato masher until smooth and creamy throughout. Taste and adjust seasoning if necessary.
06 - Spoon filling mixture back into potato shells, mounding slightly above edges. Top each stuffed potato evenly with remaining 1/4 cup cheddar cheese.
07 - Return baking sheet to 400°F oven. Bake for 15 to 20 minutes until cheese is fully melted and golden brown on top.
08 - Remove from oven. Sprinkle generously with fresh chopped parsley and serve immediately while hot.
# Expert Tips:
01 -
- Turns leftover chicken into something that tastes like it took all day
- Freezes beautifully so you can stash half for emergency comfort dinners
02 -
- Let the potatoes cool enough after the first bake or the filling mixture will get weirdly separated from the heat
- Leaving slightly thicker shells than you think you should prevents the potatoes from collapsing during the second round
03 -
- Rubbing the potatoes with oil before the first bake is what makes the skins actually edible instead of like chewing on leather
- Mix the filling while the potatoes are still warm so the butter melts and distributes evenly