Description
Experience the ultimate comfort food with these Mud Chicken Stuffed Twice Baked Potatoes, featuring tender, flavorful chicken and creamy, cheesy potato filling. Perfect for family dinners or entertaining, this dish is sure to impress!
Ingredients
Scale
- 4 Large Russet Potatoes
- 2 tablespoons Olive Oil
- Coarse Salt to taste
- 2 tablespoons Butter (Unsalted)
- 1/2 cup Dairy (Milk, Cream, or Half-and-Half)
- 1/2 cup Sour Cream or Plain Greek Yogurt
- 1 cup Shredded Cheese (Cheddar, Monterey Jack, or a Blend)
- 1/4 cup Fresh Chives or Green Onions
- 1 pound Boneless, Skinless Chicken Thighs
- 1 tablespoon Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 cup Chicken Stock
- 2 tablespoons Tomato Paste
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- Pinch of Cayenne
- 1 tablespoon Worcestershire Sauce (or Tamari/Coconut Aminos for GF/Soy-Free)
- 1/2 cup Non-Alcoholic Dark Beer Alternative or Beef Broth (Optional)
Instructions
- Pat the chicken thighs dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until browned. Remove chicken and set aside.
- Reduce heat to medium. Add remaining olive oil if needed, then add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, smoked paprika, cumin, oregano, and cayenne. Cook for 1 minute until fragrant. Stir in tomato paste and cook for another minute.
- Deglaze the pot with chicken stock and Worcestershire sauce (and non-alcoholic beer alternative or beef broth if using), scraping up browned bits. Return seared chicken thighs to the pot. Bring to a simmer, then cover and either reduce heat to low and simmer on the stovetop for 1.5-2 hours, or transfer to a preheated oven at 325°F (160°C) for 1.5-2 hours until chicken is fork-tender.
- Carefully remove the chicken from the pot and place it on a cutting board. Shred the chicken into bite-sized pieces. Skim excess fat from the braising liquid, then return shredded chicken to the pot with sauce. Simmer uncovered for 10-15 minutes.
- Preheat your oven to 400°F (200°C). Scrub the Russet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork. Rub each potato with olive oil and sprinkle with coarse salt.
- Place the seasoned potatoes directly on the oven rack. Bake for 60-75 minutes until tender. Cooking time varies with potato size.
- Once baked, remove the potatoes and let them cool for 10-15 minutes. Slice each potato in half lengthwise. Scoop out the hot potato flesh into a large bowl, leaving a ¼-inch shell intact.
- Add softened butter, warm milk/cream, and sour cream (or Greek yogurt) to the scooped potato flesh. Season with salt and black pepper. Mash until mostly smooth but still a little rustic.
- Fold in about two-thirds of your shredded chicken mixture and cheese into the mashed potato mixture. Stir gently until just combined. Adjust seasonings as needed.
- Spoon the potato and chicken filling back into the potato skins, mounding it slightly. Divide remaining chicken and cheese evenly among the stuffed potatoes, placing it on top.
- Place the stuffed potato halves on a baking sheet. Bake for 20-25 minutes until heated through, cheese is melted and bubbly, and tops are lightly golden brown.
- Remove from the oven. Garnish with chopped chives or green onions. Serve hot and enjoy!
Notes
- For a gluten-free option, use tamari or coconut aminos instead of Worcestershire sauce.
- You can substitute the chicken thighs with chicken breasts if preferred.
- Feel free to adjust the spices to your liking.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 85 mg