Description
These Loaded Chicken Twice Baked Potatoes are the perfect blend of crispy skins, creamy mashed filling, juicy chicken, melted cheddar, and a sprinkle of green onion. A comforting, satisfying, and meal-worthy twist on the classic twice baked potato.
Ingredients
- Large Russet Potatoes: 4, ideal for crispy skins and fluffy interiors
- Cooked Chicken: 1 ½ cups, shredded or diced
- Sour Cream: ½ cup, for creaminess and tang
- Butter: 4 tablespoons, melted into the filling
- Milk: ¼ cup, to keep the mashed potatoes silky
- Shredded Cheddar Cheese: 1 ½ cups, divided for filling and topping
- Salt and Pepper: to taste, for balanced flavor
- Garlic Powder: ½ teaspoon, adds depth
- Green Onions: 2, thinly sliced for garnish and bite
- Oil or Cooking Spray: for crisping potato skins
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Rub potatoes with oil and prick with a fork. Bake for 45–50 minutes until fork tender.
- Let potatoes cool slightly, then slice the top third off and scoop out the insides into a bowl.
- In a mixing bowl, combine scooped potato with chicken, sour cream, butter, milk, 1 cup cheddar, garlic powder, salt, and pepper. Mix until creamy.
- Spoon the mixture back into the potato skins and top with remaining cheddar cheese.
- Return to oven and bake 15–20 minutes until hot and golden on top.
- Finish with green onions and serve hot.
Notes
- Microwave potatoes for easier scooping if needed.
- Make ahead and bake later for convenience.
- Swap in other proteins or cheeses to mix things up.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 490
- Sugar: 2g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg