Chicken Stuffed Twice Baked Potatoes

The first time I made these stuffed potatoes, I was trying to use up leftover roast chicken from Sunday dinner. My kitchen smelled incredible as the potatoes baked, and I ended up eating one standing right at the counter while filling the others. They've become my go-to comfort food ever since.

Last winter, my sister dropped by unexpectedly while these were in the oven for their second bake. She ended up staying for dinner and has requested them at every family gathering since. The smell alone seems to pull people into the kitchen.

Ingredients

• 4 large russet potatoes: These sturdy potatoes hold their shape beautifully and bake up with that perfect crispy skin we want
• 2 cups cooked chicken breast: Rotisserie chicken works wonderfully here, or use leftover roast chicken for even more flavor
• 1/2 cup sour cream: This creates that velvety texture we're after in the filling
• 1/2 cup shredded cheddar cheese: Sharp cheddar gives the best flavor contrast to the creamy potato
• 1/4 cup cooked bacon crumbled: The smoky saltiness ties everything together though you can skip it if needed
• 2 tbsp unsalted butter: Essential for that rich mouthfeel that makes twice baked potatoes so satisfying

Instructions

Get those potatoes baking first:

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

Mix up the filling while potatoes bake:

In a large bowl, combine shredded chicken, sour cream, milk, cheddar, bacon, green onions, butter, garlic powder, smoked paprika, pepper, and salt. Mash everything together until well blended.

Scoop and combine:

Cool potatoes slightly, then halve lengthwise and carefully scoop out flesh leaving about 1/4 inch shells. Add scooped potato to your filling mixture and mash until creamy.

Stuff and bake again:

Fill each potato shell with mixture, mounding slightly. Top with extra cheddar and bake at 400°F for 15-20 minutes until cheese melts and turns golden.

Finish and serve:

Sprinkle with fresh parsley and serve while hot and bubbly. The contrast between the crispy skin and creamy filling is pure magic.

Save

These potatoes have saved me on countless busy weeknights. I once made a batch when my kids had friends over after soccer practice, and they devoured every last crumb. Something about potatoes stuffed with more potatoes just makes everyone happy.

Making These Your Own

I've found that Greek yogurt works beautifully instead of sour cream if you want something lighter. The tang is actually quite nice and it keeps everything creamy without being quite so rich.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through all that richness perfectly. I also love serving steamed broccoli or roasted asparagus alongside when I want something more substantial.

Make Ahead Magic

You can completely assemble these up to a day ahead and refrigerate before the final bake. Just add a few extra minutes to the second bake since they'll be cold. This makes them perfect for entertaining.

• Wrap assembled potatoes tightly if storing overnight
• Let them sit at room temperature for 20 minutes before the final bake
• The cheese on top might need closer watching so it doesn't burn

Save

There's something so deeply satisfying about a recipe that turns humble ingredients into something extraordinary. These potatoes never fail to make dinner feel special.

Recipe FAQs

→ What type of potatoes work best?

Russet potatoes are ideal due to their starchy texture, which yields fluffy mashed interiors that hold stuffing well.

→ Can I prepare the filling ahead of time?

Yes, the chicken mixture can be made in advance and refrigerated for a day before stuffing and baking.

→ How do I ensure crispy potato skins?

Rubbing potatoes with olive oil and baking directly on the oven rack helps create a crisp skin texture.

→ What are good cheese alternatives?

Monterey Jack, mozzarella, or pepper jack cheeses work well to alter flavor without compromising texture.

→ Can this dish accommodate dietary preferences?

Omitting bacon or swapping chicken for sautéed mushrooms and spinach offers lighter or vegetarian-friendly options.