Chicken Potato Recipe

Preheat oven

Preheat the oven to 400°F (200°C). Position a rack in the center of the oven.

Scrub the russet potatoes well and pat dry. Pierce each potato 6–8 times with a fork to allow steam to escape.

Rub each potato all over with the olive oil, then sprinkle evenly with the kosher salt so the skins season and crisp while baking.

Place the potatoes directly on the oven rack (or on a baking sheet for easier cleanup). Bake 55–65 minutes, until skins are crisp and a paring knife slides into the center easily. Timing will depend on potato size; medium potatoes typically take ~60 minutes.

Prepare chicken

While potatoes bake, shred the cooked chicken into bite-size pieces and set aside. If using chilled rotisserie chicken, warm lightly in a skillet if you prefer a hot filling (optional).

Soften base

In a medium skillet over low heat, melt the unsalted butter. Add the softened cream cheese and stir until it begins to smooth and combine with the butter (about 1–2 minutes).

Stir in the sour cream until a creamy mixture forms. Add the shredded cheddar, garlic powder, ground black pepper, and 1/2 tsp salt. Stir until the cheese is melted and the mixture is homogeneous. Keep the heat low to avoid separation.

Add the shredded chicken and sliced green onions to the cheese mixture. Stir to coat the chicken thoroughly and warm through (2–3 minutes). Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat and keep warm until potatoes are ready.

Cook the bacon while the potatoes bake: fry in a skillet over medium heat until crisp (about 8–10 minutes), drain on paper towels, then chop into small pieces. Alternatively use pre-cooked bacon.

When potatoes are done, remove from oven and let rest 5 minutes until cool enough to handle. Cut a lengthwise slit in the top of each potato and gently push the ends toward each other to open the cavity.

Use a spoon to loosen a little of the potato flesh (leave some for structure) and transfer the loosened flesh to the warm chicken-cheese mixture. Fold the potato into the filling to make it extra creamy. If desired, stir in a splash of milk (1–2 tbsp) to adjust consistency.

Spoon the chicken-potato filling back into each potato cavity, mounding slightly. Sprinkle an additional 2 tbsp of shredded cheddar on top of each filled potato.

Place the filled potatoes on a baking sheet and return to the oven on broil (or 425°F/220°C if no broil) for 2–4 minutes, watching carefully, until the extra cheddar melts and begins to brown lightly.

Remove from oven. Top each potato with chopped bacon, a dollop of sour cream (about 1 tbsp per potato), chopped chives, and a light sprinkle of smoked paprika (if using). Serve immediately.