Mud Chicken Stuffed Potatoes (Printable)

Twice-baked potatoes stuffed with a savory blend of shredded chicken and creamy mashed potato filling.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed clean
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, divided
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 freshly ground black pepper
14 - 1/2 teaspoon salt

→ Topping

15 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat oven to 400°F. Rub potatoes thoroughly with olive oil and sprinkle with kosher salt. Prick each potato several times with a fork. Place directly on oven rack and bake for 50 to 60 minutes until skins are crisp and a knife slides easily into the center. Allow to cool slightly.
02 - While potatoes bake, combine shredded chicken, sour cream, milk, 1/4 cup cheddar cheese, bacon, green onions, butter, garlic powder, smoked paprika, black pepper, and salt in a large bowl. Mix thoroughly until all ingredients are evenly distributed.
03 - Cut each baked potato in half lengthwise. Carefully scoop out most of the flesh with a spoon, leaving about 1/4-inch thick shells intact. Transfer scooped potato flesh to the chicken filling mixture.
04 - Mash potato flesh into the chicken filling mixture until thoroughly combined and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
05 - Spoon filling mixture back into potato shells, mounding slightly above the edge. Top each stuffed half with remaining 1/4 cup shredded cheddar cheese.
06 - Arrange stuffed potatoes on a baking sheet. Bake at 400°F for 15 to 20 minutes until cheese is melted and golden brown. Remove from oven, garnish with chopped fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • Leftover chicken transforms into something restaurant-worthy with almost zero effort
  • The creamy potato shell keeps everything warm and satisfying longer than typical mashed potatoes
  • One potato makes a complete meal that feels special without spending hours at the stove
02 -
  • Let the baked potatoes cool at least 10 minutes before scooping or the shells will tear apart
  • Do not over-mash the filling—a few small potato lumps create better texture than completely smooth paste
  • The second bake goes quickly so watch closely after 12 minutes to prevent burning the cheese topping
03 -
  • Use a piping bag for extra-pretty filling mounds if you are serving these to guests
  • Wrap the potatoes in foil during the last 5 minutes of baking if the cheese browns too quickly

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