Mud Chicken Twice Baked Potatoes (Printable)
Twice baked potatoes loaded with shredded chicken, cheddar, and creamy mashed potato filling, topped with melted cheese and parsley.
# 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 sharp 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 freshly ground black pepper
14 - 1/2 teaspoon salt
→ Topping
15 - 1/2 cup shredded sharp cheddar cheese
16 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Preheat oven to 400°F. Coat potatoes evenly with olive oil and sprinkle with salt. Pierce each potato multiple times with a fork to allow steam to escape during baking.
02 - Arrange potatoes directly on oven rack. Bake for 50-60 minutes until skins are crispy and a knife inserts easily into the center. Allow potatoes to cool until safe to handle.
03 - While potatoes bake, combine shredded chicken, sour cream, milk, cheddar cheese, crumbled bacon, sliced green onions, butter, garlic powder, smoked paprika, black pepper, and salt in a large mixing bowl. Stir thoroughly to distribute all ingredients evenly.
04 - Slice each cooled potato in half lengthwise. Carefully scoop out the interior flesh using a spoon, leaving approximately 1/4-inch thick shells intact.
05 - Add scooped potato flesh to the chicken mixture. Mash and stir until completely incorporated and smooth. Taste and adjust seasoning if necessary.
06 - Fill each potato shell generously with the chicken-potato mixture, creating a slight mound on top. Sprinkle additional shredded cheddar cheese over each stuffed half.
07 - Transfer stuffed potatoes to a baking sheet. Bake at 400°F for 15-20 minutes until cheese is fully melted and develops a golden-brown color.
08 - Remove from oven and immediately top with fresh chopped parsley. Serve piping hot while cheese remains melted and creamy.
# Expert Tips:
01 -
- They transform simple ingredients into something that feels like a special occasion dinner without the fuss
- The combination of creamy mashed potato and savory chicken filling hits every craving at once
02 -
- Don't skip that initial baking of the potato shells—underbaked potatoes will never get that fluffy texture you want
- Let the potatoes cool just enough to handle but still warm so they mash more easily into the filling
03 -
- Use a piping bag for extra presentation points when filling the potato shells
- Room temperature ingredients blend more smoothly into the filling