Description
Tender baked potatoes are filled with a creamy mixture of shredded chicken, cheddar cheese, sour cream, and seasonings, then baked again until hot and golden for a cozy, satisfying meal.
Ingredients
Units
Scale
- 4 large russet potatoes, scrubbed clean
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons green onions, finely sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prick the potatoes with a fork and bake for 50 to 60 minutes, until tender.
- Let the potatoes cool slightly, then cut each one in half lengthwise and scoop the flesh into a mixing bowl, leaving a thin shell.
- Add the shredded chicken, 1 cup of cheddar cheese, sour cream, milk, butter, green onions, garlic powder, onion powder, salt, and black pepper to the bowl. Mash and stir until creamy and well combined.
- Arrange the potato shells on the baking sheet and spoon the filling evenly into each shell.
- Top with the remaining 1/2 cup cheddar cheese.
- Bake for 15 to 20 minutes, until heated through and the cheese is melted and lightly golden.
- Let rest for 3 to 5 minutes, garnish with chopped parsley, and serve warm.
Notes
- Use similar-sized potatoes so they bake evenly.
- Do not scoop the shells too thin or they may tear.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- These can be assembled ahead and baked just before serving.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 520
- Sugar: 3g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg