Mud Chicken Stuffed Potatoes

Rain was lashing against the kitchen window last Tuesday when I decided these stuffed potatoes were exactly what the evening needed. Something about hearty comfort food just makes sense when the weather turns gray and miserable.

My brother-in-law took one bite and declared them better than his favorite restaurant version. That's when I knew these twice-baked potatoes had earned a permanent spot in my regular rotation.

Ingredients

• 4 large russet potatoes: Russets develop the fluffiest interior and sturdiest skins, which is crucial when you are scooping out flesh and refilling the shells
• 2 tbsp olive oil: Coating the skins before baking helps them become crispy and golden rather than tough and leathery
• 1/2 tsp kosher salt: A light sprinkling on the exterior seasons the skin and enhances the natural potato flavor
• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or use leftover poached chicken for the most tender results
• 1/2 cup sour cream: This adds tang and creaminess to the filling without making it too heavy
• 1/4 cup whole milk: Just enough liquid to transform the potato and chicken mixture into something silky and smooth
• 1/2 cup shredded cheddar cheese: Sharp cheddar cuts through the richness and adds that irresistible melted cheese factor
• 1/4 cup cooked bacon crumbled: Optional but highly recommended for that smoky, savory depth
• 1/4 cup green onions: Fresh onion brightness balances all the rich, creamy elements
• 2 tbsp unsalted butter: Essential for achieving that velvety, luxurious filling texture
• 1 tsp garlic powder: Even distribution of garlic flavor throughout the filling
• 1/2 tsp smoked paprika: Adds subtle smokiness that makes these taste like they came from a BBQ restaurant
• 1/2 tsp black pepper: Freshly cracked pepper adds warmth and complexity
• 1/2 tsp salt: Brings all the flavors together and highlights the savory elements
• 1/2 cup shredded cheddar cheese: Extra cheese for the topping because melted cheese on top is non-negotiable
• 2 tbsp chopped fresh parsley: Adds a pop of color and fresh contrast to the rich, cheesy topping

Instructions

Preheat and prepare the potatoes:

Rub each potato thoroughly with olive oil and sprinkle with salt, then prick several times with a fork to allow steam to escape during baking

Bake the potatoes until tender:

Place potatoes directly on the oven rack at 400°F and bake for 50 to 60 minutes until the skins are crisp and a knife slides through easily

Mix the filling:

Combine the shredded chicken, sour cream, milk, cheddar, bacon, green onions, butter, garlic powder, smoked paprika, pepper, and salt in a large bowl until everything is evenly distributed

Scoop out the potato flesh:

Cool the potatoes slightly, cut them in half lengthwise, and carefully scoop out the insides while leaving about a quarter-inch border to maintain the shell structure

Combine and mash:

Add the scooped potato flesh to the chicken mixture and mash everything together until the filling is smooth and creamy, tasting and adjusting the seasoning if needed

Stuff the potato shells:

Spoon the filling back into each potato half, mounding it slightly above the edges, then top with the extra shredded cheddar cheese

Bake until golden and bubbly:

Return the stuffed potatoes to a baking sheet and bake at 400°F for 15 to 20 minutes until the cheese is melted and lightly golden

Garnish and serve:

Remove from the oven, sprinkle generously with fresh parsley, and serve these while they are still piping hot and at their best

Pin it

These have become my go-to when friends come over for casual dinners. Everyone digs in, and suddenly the conversation turns into how we cannot believe something this simple tastes this incredible.

Make Ahead Strategy

You can prepare the stuffed potatoes up to the point of the final bake, then refrigerate them covered for up to 24 hours. Just add a few extra minutes to the final baking time since they will be cold.

Getting the Perfect Scoop

A grapefruit spoon with those little serrated edges works wonders for scooping out potato flesh cleanly. If you do not have one, a regular tablespoon works just fine, just work gently around the edges.

Serving Suggestions

A crisp green salad with acidic vinaigrette cuts through the richness perfectly, or serve with steamed broccoli for a complete meal.

• Try adding a dollop of sour cream on top just before serving for extra creaminess
• A sprinkle of hot sauce adds a nice kick if you enjoy some heat
• These pair beautifully with a light lager or crisp white wine

Pin it

There is something deeply satisfying about transforming simple ingredients into something that feels like a special occasion meal. These stuffed potatoes always hit the spot.

Recipe FAQs

→ What type of potatoes work best?

Large russet potatoes are ideal for their sturdy skins and fluffy interior, which withstands twice baking well.

→ Can I prepare the filling ahead of time?

Yes, the chicken filling can be prepared in advance and refrigerated until ready to stuff the potatoes.

→ How can I adjust the filling for different flavors?

Substitute cheddar with Monterey Jack or mozzarella, or add spices like smoked paprika for varied taste profiles.

→ Is it possible to make this dish vegetarian-friendly?

Omit the chicken and bacon, replacing with sautéed mushrooms and spinach for a flavorful vegetarian alternative.

→ What is the best way to reheat leftovers?

Reheat in a preheated oven at 350°F until warmed through and the cheese is melted.