Mud Chicken Twice Baked Potatoes

The aroma of baking potatoes has always pulled me into the kitchen, anticipation building as their skins turn golden and crisp. These stuffed potatoes emerged from one of those weeknights when I had leftover roast chicken and a craving for something deeply comforting but not fussy. The first time I made them, my husband took one bite and quietly went back for seconds before even commenting on how good they were.

Last winter, I made a batch for a casual dinner with friends who had just moved into their new apartment. We stood around the kitchen island eating directly from the baking sheet, cheese still bubbling, talking late into the night about nothing and everything. Something about food this welcoming makes people linger.

Ingredients

• 4 large russet potatoes: These bake up fluffy inside with skins that get perfectly crisp
• 2 tbsp olive oil: Helps the skin develop that irresistible golden crunch
• 1/2 tsp kosher salt: Just enough to season the exterior
• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here
• 1/2 cup sour cream: Creates that velvety texture we all love
• 1/4 cup whole milk: Adjust if you prefer your filling thicker or looser
• 1/2 cup shredded cheddar cheese: Sharp cheddar adds the best depth
• 1/4 cup cooked bacon, crumbled: Optional but highly recommended
• 1/4 cup green onions: Fresh bite against all that richness
• 2 tbsp unsalted butter: Makes everything better
• 1 tsp garlic powder: Even distribution of flavor
• 1/2 tsp smoked paprika: Adds a subtle smoky warmth
• 1/2 tsp black pepper: Freshly cracked makes a difference
• 1/2 tsp salt: Taste and adjust based on your bacon choice
• 1/2 cup shredded cheddar cheese for topping: Because more cheese is never wrong
• 2 tbsp chopped fresh parsley: Brings color and freshness to the final dish

Instructions

Get the potatoes baking:

Rub each potato with olive oil, sprinkle with salt, and prick several times with a fork. Bake directly on the oven rack at 400°F for 50 to 60 minutes until a knife slides in easily.

Prepare the filling while potatoes bake:

In a large bowl, combine shredded chicken, sour cream, milk, cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, pepper, and salt. Mix until everything is well distributed.

Scoop and mash:

Cool potatoes briefly, then cut in half lengthwise. Carefully scoop out most of the flesh, leaving about a 1/4 inch shell, and add the scooped potato to your filling mixture.

Combine everything:

Mash the potato into the chicken mixture until smooth and creamy. Taste and adjust the seasoning if needed, remembering the topping will add more salt.

Stuff the shells:

Spoon the filling back into each potato shell, mounding it slightly above the edges. Top each with additional cheddar cheese.

Final bake:

Return stuffed potatoes to a baking sheet and bake at 400°F for 15 to 20 minutes until the cheese is melted and golden. Sprinkle with fresh parsley before serving.

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These have become my go-to when someone needs a meal that says I care without requiring me to spend hours in the kitchen. The way the cheese bubbles over the edges and browns in spots makes everyone reach for their phones to take a picture first.

Make Ahead Magic

You can prepare the entire filling up to a day ahead and store it in the refrigerator. Bake the potatoes as directed, scoop and stuff them, then refrigerate the stuffed potatoes before the final bake. Add an extra 5 to 10 minutes to the second baking time since they will be cold.

Serving Suggestions

These stuffed potatoes are substantial enough to stand alone as a main course, but a crisp green salad with a bright vinaigrette cuts through the richness beautifully. Steamed green beans or roasted broccoli also work well if you want something warm on the side.

Variations To Try

Swap Greek yogurt for sour cream if you want to lighten things up a bit. Monterey Jack or pepper jack cheese bring a different flavor profile, and sautéed mushrooms with spinach can replace the chicken for a vegetarian version.

• These freeze well after the first bake, just thaw completely before the final bake
• Add a dash of hot sauce to the filling if you like some heat
• Mini versions make excellent appetizers for your next gathering

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There is something deeply satisfying about food that fills the kitchen with welcoming smells and brings people back to the table again and again.

Recipe FAQs

→ What type of potatoes work best?

Large russet potatoes are ideal for baking as their starchy flesh becomes fluffy and holds the filling well.

→ Can bacon be omitted or substituted?

Yes, bacon is optional and can be omitted or replaced with sautéed mushrooms and spinach for a lighter version.

→ How do you ensure the potato skins stay crisp?

Bake the potatoes directly on the oven rack at 400°F until skins are crisp before scooping and filling.

→ What can I use instead of sour cream?

Greek yogurt makes a great substitute for sour cream to lighten the filling without sacrificing creaminess.

→ Can different cheeses be used?

Yes, cheddar can be swapped with Monterey Jack, mozzarella, or pepper jack for varied flavors.