Twice Baked Potatoes Chicken (Printable)

Comforting twice baked potatoes with tender chicken and a rich, creamy filling seasoned to perfection.

# 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. Let cool slightly.
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 all ingredients are 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 filling back into 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 Advice:

01 -
  • These potatoes transform simple ingredients into something that feels like comfort food elevated to dinner party status
  • The recipe is incredibly forgiving and easily adapts to whatever you have in your fridge
02 -
  • Dont rush the initial potato bake or the skins wont be sturdy enough to hold all that filling
  • Let the potatoes cool just enough to handle but still warm so they mash easily into the filling
03 -
  • Use a large spoon to scoop out the potato flesh rather than a knife to avoid tearing the skins
  • Warm the milk and sour cream slightly before mixing for the creamiest results

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