Mud Chicken Twice Baked Potatoes (Printable)

Twice-baked potatoes stuffed with tender shredded chicken, cheese, and savory spices for a satisfying dish.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed
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

# Directions:

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 the center.
02 - In a large bowl, combine shredded chicken, sour cream, milk, cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt. Mix thoroughly until well incorporated.
03 - When potatoes are cool enough to handle, cut each in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a 1/4-inch shell intact.
04 - Add scooped potato flesh to the chicken filling mixture. Mash and mix until well combined and creamy. Adjust seasoning if needed.
05 - Spoon the filling back into the potato shells, mounding slightly. Top each with additional shredded cheddar cheese.
06 - Return stuffed potatoes to a baking sheet and bake at 400°F for 15–20 minutes until cheese is melted and golden. Remove from oven, sprinkle with chopped parsley, and serve hot.

# Expert Tips:

01 -
  • Everything bakes in one potato vessel, meaning less cleanup and more flavor concentrated in each bite
  • The filling can be made ahead and refrigerated, so you can assemble and bake whenever hunger strikes
  • They reheat beautifully for lunch the next day, possibly tasting even better as flavors meld
02 -
  • Don't skip pricking the potatoes with a fork or they might explode in your oven, creating a mess you'll regret
  • Let the potatoes cool enough to handle before scooping, but don't let them get cold or the texture becomes unpleasant
  • Leave enough potato shell to hold its shape during the second bake, or you'll end up with a casserole instead of stuffed potatoes
03 -
  • Use a melon baller or small cookie scoop to create perfectly portioned filling that looks professionally done
  • Brush the potato shells with a little olive oil before the second bake for extra crispy edges

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