Ingredients:
- 4 large russet potatoes
- 1 lb cooked chicken breast, shredded (you can use rotisserie chicken for ease)
- 1/2 cup sour cream
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/4 cup milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup chopped green onions (optional, for garnish)
- Extra cheese for topping (optional)
Instructions:
-
Bake the Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash and scrub the russet potatoes thoroughly. Pierce each potato a few times with a fork to allow steam to escape during baking.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until the potatoes are soft and easily pierced with a fork. Remove them from the oven and let them cool for a few minutes.
-
Prepare the Chicken Filling:
- While the potatoes are baking, shred the cooked chicken breast into small pieces. If using rotisserie chicken, simply pull it apart with forks.
- In a bowl, mix the shredded chicken with sour cream, shredded cheese, milk, butter, garlic powder, onion powder, and salt and pepper. Stir everything together until well combined. Set aside.
-
Scoop Out the Potatoes:
- Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the insides of each potato, leaving a thin layer of potato around the edges to create a sturdy shell.
- Place the scooped-out potato flesh into a large mixing bowl and mash it with a fork or potato masher until smooth. Add a little more milk or butter if needed to achieve your desired creamy texture.
-
Stuff the Potatoes:
- Gently fold the mashed potato into the chicken mixture, combining everything until evenly mixed.
- Carefully spoon the chicken mixture back into the potato skins, dividing it equally among the 4 halves. Pack the filling in well.
-
Bake the Stuffed Potatoes:
- If you want extra cheesy goodness, sprinkle some additional shredded cheese on top of the stuffed potatoes.
- Place the stuffed potatoes back on the baking sheet and bake in the oven at 350°F (175°C) for about 10-15 minutes, or until the filling is heated through and the cheese is melted and bubbly.
-
Garnish and Serve:
- Once baked, remove the stuffed potatoes from the oven and garnish with chopped green onions or fresh parsley, if desired.
- Serve hot as a main dish or with a side salad for a complete meal.
Tips for Success:
- Chicken Variations: You can use any leftover chicken for this recipe, like grilled, rotisserie, or even shredded chicken thighs.
- Veggies: Add in some chopped veggies like spinach, bell peppers, or corn to the chicken mixture for extra flavor and color.
- Cheese Options: Try using different cheeses like pepper jack, Monterey Jack, or even a blend for a different flavor profile.
- Toppings: Top with a dollop of sour cream, bacon bits, or a drizzle of ranch dressing for extra richness.
These Chicken Stuffed Potatoes are a satisfying and flavorful meal that’s easy to customize and great for using up leftover chicken. Whether you’re making it for dinner or as a filling lunch, this recipe is sure to please everyone! Enjoy! 🥔🍗🧀
