Chicken Spud Recipe
Make Chicken Spud Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pulled/seasoned chicken
Spuds (potatoes)
Toppings & assembly
Method
Pulled/seasoned chicken
- 1
Season chicken
Pat chicken thighs dry with paper towels. In a small bowl combine smoked paprika, garlic powder, onion powder, ground cumin, kosher salt and black pepper. Rub the olive oil over the chicken thighs then rub the spice mixture evenly onto both sides of the thighs.
- 2
Cook and shred
Heat a medium skillet over medium-high heat. Add the seasoned thighs and sear 3–4 minutes per side until browned. Add 1/2 cup chicken broth (or water), reduce heat to medium-low, cover and simmer 8–10 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 5 minutes, then shred with two forks into bite-sized pieces.
- 3
Finish chicken
Return shredded chicken to the skillet with any accumulated juices, add 1 tablespoon lemon juice and stir over low heat 1–2 minutes to meld flavors. Taste and adjust seasoning with a pinch more salt or pepper if needed. Keep warm while preparing potatoes.
Spuds (potatoes)
- 4
Prep potatoes
Preheat oven to 425°F (220°C). Scrub the russet potatoes and pat dry. Pierce each potato a few times with a fork. Rub each potato with 1 tablespoon olive oil and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- 5
Bake potatoes
Place potatoes directly on the oven rack or on a baking sheet and bake 45–60 minutes until skins are crisp and a knife slides easily into the center. Time depends on potato size (smaller potatoes will be done nearer 45 minutes).
- 6
Prepare for assembly
When potatoes are cool enough to handle (about 5–10 minutes), cut each potato lengthwise and gently push the ends to open. Use a fork to fluff the inside flesh. Add 1/2 tablespoon butter into each potato and season the flesh to taste with salt and pepper. Sprinkle chopped chives or green onions over the potato flesh.
Toppings & assembly
- 7
Assemble stuffed potatoes
Spoon a generous portion of the warm shredded chicken into each opened potato, dividing the chicken evenly among servings. Top with shredded cheddar (about 3/4 cup total), then place the potatoes on a baking sheet and return to the oven for 3–5 minutes, or until cheese melts.
- 8
Finish and serve
Remove from oven, dollop sour cream over each potato (about 1 tablespoon each), sprinkle additional chives if desired, and drizzle hot sauce if using. Taste and adjust salt and pepper. Serve immediately.