Chicken Stuffed Twice Baked Potatoes (Printable)
Hearty twice baked potatoes with tender chicken, creamy mash, and bold seasonings for a satisfying meal.
# 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
# How To Make It:
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 - While potatoes bake, combine shredded chicken, sour cream, milk, cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt in a large bowl. Mix thoroughly until well incorporated.
03 - When cool enough to handle, cut potatoes in half lengthwise. Carefully scoop out flesh with a spoon, leaving 1/4-inch thick shells intact.
04 - Add scooped potato flesh to chicken mixture. Mash and mix until completely combined and creamy. Taste and adjust seasoning as needed.
05 - Spoon filling back into potato shells, mounding slightly. Top each with additional shredded cheddar cheese.
06 - Place stuffed potatoes on baking sheet and bake at 400°F for 15–20 minutes until cheese is melted and golden. Remove from oven, sprinkle with parsley, and serve hot.
# Expert Hints:
01 -
- These potatoes transform simple ingredients into something that feels like a special occasion dinner
- The filling can be prepped ahead, making weeknight dinners feel effortless
02 -
- Letting potatoes cool slightly before scooping prevents burned fingers and makes the flesh easier to remove cleanly
- Don't overfill the shells or the filling might spill during the second bake
03 -
- Russet potatoes really are superior here their high starch content creates the fluffiest filling
- Use room temperature ingredients when mixing the filling for the smoothest results