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Loaded Chicken Stuffed Potatoes

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Hearty baked russet potatoes filled with tender chicken, creamy mashed potato, melted cheddar, sour cream, and green onions. These satisfying stuffed potatoes are easy to customize and perfect for using leftover cooked chicken.

Ingredients

  • 4 large russet potatoes
  • 2 cups cooked chicken breast, shredded or diced
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 1/2 cup sour cream
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/4 cup milk, plus more as needed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt, divided, plus more to taste
  • 1/2 teaspoon black pepper
  • 3 green onions, sliced
  • Fresh parsley or chives, optional
  • Extra shredded cheese, for topping

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
  2. Scrub and dry the potatoes. Pierce each potato several times with a fork, rub the skins lightly with olive oil, and season with a little salt.
  3. Place the potatoes on the prepared baking sheet and bake for 50–60 minutes, or until a fork easily slides into the centers.
  4. Let the potatoes cool until safe to handle, then carefully slice each one lengthwise. Scoop most of the potato flesh into a mixing bowl, leaving a thin layer inside each skin to help it hold its shape.
  5. Add the butter, sour cream, milk, garlic powder, onion powder, smoked paprika, remaining salt, and black pepper to the potato flesh. Mash gently until creamy, adding a little more milk if needed.
  6. Fold the cooked chicken, about 1 cup of shredded cheddar, and most of the sliced green onions into the potato mixture.
  7. Spoon the chicken and potato filling generously back into the potato skins and arrange them on the baking sheet.
  8. Sprinkle the remaining cheddar and additional cheese, if desired, over the stuffed potatoes.
  9. Return the potatoes to the oven and bake for 10–15 minutes, until the filling is thoroughly heated and the cheese is melted.
  10. Finish with additional sour cream, green onions, and optional parsley or chives. Serve warm.

Notes

  • Leftover roasted, grilled, or rotisserie-style chicken works well in this recipe.
  • For a barbecue variation, toss the chicken with barbecue sauce and finish the potatoes with cheddar, green onions, and additional barbecue sauce.
  • For a buffalo variation, mix the chicken with buffalo sauce, use cheddar or Monterey Jack cheese, and serve with ranch or blue cheese dressing.
  • Add steamed broccoli, corn, spinach, bell peppers, or sautéed mushrooms for extra vegetables.
  • For extra creaminess, add a little cream cheese. For a lighter filling, replace some or all of the sour cream with plain Greek yogurt.
  • Monterey Jack, pepper Jack, mozzarella, Colby Jack, or smoked Gouda can replace the cheddar.
  • The potatoes can be assembled ahead and refrigerated before the final baking step. Bake until the centers are thoroughly heated and the cheese has melted.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat at 350°F (175°C) for the best texture or microwave individual portions.

Nutrition

Find it online: https://thefamilycooking.com/loaded-chicken-stuffed-potatoes/