Mud Chicken Stuffed Potatoes (Printable)
Tender shredded chicken and creamy mashed potatoes baked twice with savory seasonings and melted cheddar.
# Ingredient List:
→ 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 (optional)
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
# Steps:
01 - Preheat oven to 400°F. Rub potatoes with olive oil and sprinkle with salt. Prick each potato several times with a fork.
02 - Place potatoes directly on oven rack and bake for 50-60 minutes, or until skins are crisp and a knife slides easily into the center. Let cool slightly.
03 - In a large bowl, combine shredded chicken, sour cream, milk, cheddar cheese, bacon (if using), green onions, butter, garlic powder, smoked paprika, black pepper, and salt. Mix well.
04 - When cool enough to handle, cut potatoes in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a 1/4-inch shell.
05 - Add scooped potato flesh to the chicken filling mixture. Mash and mix until well combined and creamy. Adjust seasoning if needed.
06 - Spoon filling back into potato shells, mounding slightly. Top each with additional shredded cheddar cheese.
07 - Return stuffed potatoes to a baking sheet and bake at 400°F for 15-20 minutes, or until cheese is melted and golden.
08 - Remove from oven, sprinkle with chopped parsley, and serve hot.
# Expert Tips:
01 -
- These potatoes transform ordinary leftover chicken into something extraordinary, making them perfect for meal prep Sundays
- The creamy filling gets better overnight, so they reheat beautifully for lunch the next day
02 -
- I once skipped pricking the potatoes with a fork and ended up with potato explosions all over my oven, so don't skip this step
- Scooping out the potato while it's still too hot will tear the skins, so patience during the cooling phase really pays off
03 -
- Bake the potatoes directly on the oven rack instead of a baking sheet for better air circulation and crisper skins
- Use a ricer or food mill for the smoothest filling texture, though a fork works perfectly fine for a more rustic feel