Mud Chicken Twice Baked Potatoes

The first time I made these stuffed potatoes, I was trying to use up leftover rotisserie chicken and ended up creating something my family still requests constantly. There's something magical about the way the creamy potato filling mingles with tender chicken and smoky bacon, creating a dish that feels like comfort food elevated. My kitchen smelled incredible while they baked, and I've since learned to double the recipe because they disappear faster than you'd believe. They've become my go-to when I want to serve something that looks impressive but doesn't require restaurant-level technique.

Last winter, during a particularly grueling week at work, I came home to an empty fridge and a rotisserie chicken I'd forgotten about. These stuffed potatoes saved dinner, and the way they transformed humble ingredients into something so satisfying felt like a small victory against the winter blues. My roommate walked in just as they came out of the oven and immediately asked what smelled so heavenly, ending up staying for dinner when I offered the extra serving.

Ingredients

• 4 large russet potatoes, scrubbed: Russets have the perfect fluffy interior and sturdy skin to hold up through two bake cycles without falling apart
• 2 tbsp olive oil: Helps the skins become irresistibly crisp and golden, creating that restaurant-style texture we all love
• 1/2 tsp kosher salt: A simple seasoning that transforms the potato skin into something you'll actually want to eat
• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, but any cooked breast meat you have on hand will do the trick
• 1/2 cup sour cream: Creates that velvety texture we're after, and Greek yogurt makes a great substitute if you prefer something lighter
• 1/4 cup whole milk: Just enough to bring everything together without making the filling too loose to hold its shape
• 1/2 cup shredded cheddar cheese: Because everything's better with cheddar melting into every nook and cranny of the filling
• 1/4 cup cooked bacon, crumbled: Completely optional but highly recommended for that smoky, salty punch that takes these over the top
• 1/4 cup green onions, finely sliced: Adds fresh brightness and color that cuts through all the rich, creamy elements
• 2 tbsp unsalted butter: Essential for that luxurious mouthfeel that makes these feel indulgent and special
• 1 tsp garlic powder: Even distribution of garlic flavor without any burnt bits or uneven texture
• 1/2 tsp smoked paprika: The secret ingredient that adds depth and a subtle smokiness that pairs beautifully with the bacon
• 1/2 tsp black pepper: Freshly ground if possible, adding just enough heat to keep things interesting
• 1/2 tsp salt: Taste your mixture before adding, as the bacon and cheese might already provide plenty of saltiness
• 1/2 cup shredded cheddar cheese for topping: Extra cheese forms that gorgeous golden crust we all know and love
• 2 tbsp chopped fresh parsley: A pop of color that makes these look like they came from a fancy kitchen

Instructions

Get your oven ready:

Preheat to 400°F and position your rack in the center while you prep everything else

Prepare the potatoes:

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

Bake the potatoes:

Place directly on the oven rack for 50-60 minutes until skins are crisp and a knife slides easily into the center

Mix up the filling:

While potatoes bake, combine chicken, sour cream, milk, cheddar, bacon, green onions, butter, garlic powder, smoked paprika, pepper, and salt in a large bowl

Cool and scoop:

Let potatoes cool until you can handle them, then cut in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch thick shells

Combine everything:

Add the scooped potato to your filling mixture and mash until well combined and creamy, tasting and adjusting seasoning if needed

Stuff the shells:

Spoon the filling back into potato shells, mounding slightly, and top each with extra shredded cheddar cheese

Final bake:

Return to oven on a baking sheet for 15-20 minutes until cheese is melted and golden, then sprinkle with parsley and serve hot

Save

These became my signature dish for potlucks after the first time I brought them to a neighborhood gathering and watched three different people ask for the recipe before dessert was even served. Something about them feels like a hug in food form, and they've started showing up at everything from casual Tuesday dinners to holiday tables when I need something that won't let me down.

Make Ahead Magic

I've learned you can bake the potatoes and prepare the filling a day ahead, keeping everything refrigerated separately until you're ready to stuff and bake the final dish. This trick saved me when I hosted a dinner party on a weeknight and needed to minimize last-minute kitchen chaos while still serving something impressive.

Vegetarian Twist

When my sister went vegetarian, I swapped the chicken for sautéed mushrooms and spinach, using the same creamy potato base and seasoning. The earthy mushrooms work surprisingly well with the smoked paprika and sharp cheddar, proving this template is more versatile than it might initially appear.

Serving Suggestions

These potatoes are substantial enough to stand alone as a main, but a simple green salad with bright vinaigrette cuts through the richness beautifully. If serving as a side, they pair wonderfully with roasted vegetables or grilled meats, though honestly, two halves per person is often all anyone needs.

• Try different cheese blends like Monterey Jack with jalapeños for a Tex-Mex version
• Leftover filling makes an incredible breakfast scramble the next morning
• The potato boats freeze well after the first bake if you want to prep a double batch

Save

There's something deeply satisfying about transforming simple ingredients into a dish that makes people close their eyes and hum with pleasure after the first bite. These potatoes have become my reminder that comfort food doesn't have to be complicated to be unforgettable.

Recipe FAQs

→ What potatoes work best for twice-baking?

Large russet potatoes are ideal due to their starchy texture and sturdy skins, which become crisp during baking and hold the filling well.

→ Can I prepare the filling ahead of time?

Yes, the chicken mixture can be made in advance and refrigerated. Recombine with potato flesh and bake just before serving to maintain freshness.

→ How do I get a creamy filling?

Mashing the scooped potato flesh with sour cream, milk, and butter creates a smooth, rich texture that binds the shredded chicken and seasonings.

→ Are there alternatives to chicken or bacon?

You can swap chicken for sautéed mushrooms and spinach for a vegetarian option, and omit bacon or use plant-based substitutes for smoky flavor.

→ What cheese types work well in this dish?

Sharp cheddar is traditional, but Monterey Jack, mozzarella, or pepper jack can be used to vary flavor and meltiness.

→ How do I ensure the potatoes bake evenly?

Prick each potato multiple times to allow steam to escape and place directly on the oven rack to encourage even heat circulation around the potatoes.