Mud Chicken Stuffed Potatoes (Print version)
Twice-baked potatoes filled with tender chicken, creamy mashed potato, and savory seasonings for a rich dish.
# Ingredient List:
→ 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. 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 centers.
02 - While potatoes bake, combine shredded chicken, sour cream, milk, cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt in large bowl. Mix thoroughly until well incorporated.
03 - Remove potatoes from oven and let cool slightly. Cut each in half lengthwise. Using spoon, carefully scoop out most of flesh, leaving 1/4-inch shell intact.
04 - Add scooped potato flesh to chicken mixture. Mash and stir until completely combined and creamy. Taste and adjust seasoning if necessary.
05 - Spoon filling back into potato shells, mounding slightly above edges. Top each with additional shredded cheddar cheese.
06 - Return stuffed potatoes to baking sheet. Bake at 400°F for 15-20 minutes until cheese is melted and golden brown. Remove from oven, sprinkle with parsley, and serve immediately.
# Expert Advice:
01 -
- The combination of tender chicken and creamy potato filling creates the most satisfying comfort food crossover
- These reheat beautifully for lunch the next day, making them perfect meal prep material
02 -
- Letting the potatoes cool just enough to handle before scooping is crucial, otherwise you risk tearing the delicate skins
- Do not overmix the filling once the potato flesh is added, or it can become gummy and gluey rather than fluffy
03 -
- Bake the potatoes on a piece of foil to catch any drips if the skins burst during the first bake
- For extra crispy skins on the final bake, brush the potato shells with a little more olive oil before stuffing