Twice Baked Potatoes with Chicken

Twice Baked Potatoes with Chicken with a video

Hello everyone… It’s that time of the year when Superbowl parties are planned here in the USA. We don’t host any big parties. It’s just 5 of us and good food, lots of good food; pizza, pizza rolls, beef enchiladas, all kinds of chicken, dips, and chips and these potato boats will make an appearance on our little Superbowl party.

These potatoes were fantastic. Usually, I’d add hot sauce because I like them a bit spice, but even without it, it’s simply perfect. I serve them with sour cream and some extra scallions. Oh, they were gone from the large serving plate in a few minutes. You can’t really stop at one half, but you be the judge.

I hope you will enjoy them as much as we did.
Watch my quick video tutorial, and please subscribe to my channel if you like my easy recipes, there will be many more. Thank you!

Twice Baked Potatoes with Chicken
Serves 6
Ingredients:

  • 5 Russet Potatoes, washed & scrubbed clean (2-3 lbs.)
  • 1 cup Shredded Chicken Breast (cooked; roasted/baked/pan fried)
  • 2 Green onions, sliced
  • 2-3 tablespoons Sour Cream
  • 1 tablespoon unsalted butter
  • 2 Fl. Oz. = 1/4 cup= 60 ml Milk
  • 1 cup Cheddar, shredded + for topping
  • ½ cup Monterey Jack Cheese, shredded + for topping
  • Freshly ground black pepper and Salt to taste 

NOTE*

    • Shred both kinds of cheese, or get already shredded one, and mix them together. Make sure to have enough for topping. You will need a little less than a ½ cup to sprinkle on top of the potatoes before baking.
    • You can certainly use any cheese that you prefer or like, or perhaps have on hand. I think cheddar is quite amazing and compliments potatoes very well.
    • You can also add hot sauce to the mixture, like a buffalo sauce or sriracha.
    • The chicken could make a potato mixture pretty dry, so make sure to add that butter and sour cream as well as milk to keep it from drying.

Directions:

  1. Preheat oven to 400F
  2. Wash and scrub clean potatoes. Line the potatoes on the baking pan and bake for 45 minutes to 1 hour at 400F (200C). When the toothpick goes in smoothly, it means they are cooked. Also, when you touch the potatoes, they should feel softer on the inside. Be careful not to burn yourself.
  3. Cut the potatoes in half, and carefully spoon it out in the bowl. Scrape it, and try not to break the skin.
  4. Chop the green onions, and add to the potatoes.
  5. Season it with Crushed Chili Flakes, Salt and Pepper to taste.
  6. Add Sour Cream, Milk, Butter.
  7. Add (cooked) chicken breast. Try to shred it with your hands and make smaller pieces.
  8. Add Cheeses
  9. Spoon the mixture into the potato skins. Packed them with the mixture, as much as it fits. (You can bake leftover mixture on the side with more cheese, like a mini casserole)
  10. Sprinkle with more cheese. Add as much or little that you want.
  11. Bake the potatoes again for 10 to 12 minutes at 400F (200C) or until the cheese is completely melted.
  12. Serve the potatoes with sour cream or your favorite dip.

Enjoy!

Wishing you an awesome day! 

Sincerely,

Sandra



Leave a Reply

Your email address will not be published. Required fields are marked *


%d bloggers like this: