Description
Comfort meets creativity in this Twice Baked Chicken Pot Pie Potatoes recipe, blending classic pot pie flavors with hearty baked potatoes. Crispy potato shells cradle creamy chicken filling, offering a delightful twist on traditional comfort food that promises to satisfy your dinner cravings.
Ingredients
Scale
Main Ingredients:
- 4 medium russet potatoes (about 11 ounces / 312 grams each), scrubbed
- 1 ½ cups shredded rotisserie chicken
- 1 ½ cups frozen peas and carrots (thawed)
- 4 ounces (113 grams) sharp cheddar cheese, shredded (about 1 cup)
Dairy and Cream Ingredients:
- ⅔ cup heavy whipping cream
- 6 tablespoons unsalted butter (3 ounces / 85 grams)
Seasoning and Herb Ingredients:
- 1 ¾ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 teaspoons roasted chicken stock base (such as Better Than Bouillon)
- 2 tablespoons fresh parsley (plus more for garnish)
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon grated garlic (about 3 cloves)
- 1 tablespoon extra-virgin olive oil
Instructions
- Prepare the potatoes by piercing them thoroughly with a fork, ensuring even cooking and steam release.
- Create a flavorful base by rubbing the potatoes with olive oil and seasoning generously with salt and pepper to enhance their natural taste.
- Roast the potatoes in a preheated oven until the skin turns crispy and the interior becomes tender, allowing a fork to glide smoothly through the center.
- Allow the potatoes to cool slightly, making them safe to handle and easy to work with.
- Carefully slice each potato lengthwise, creating a boat-like structure for the filling.
- Gently scoop out the potato flesh, leaving a thin border to maintain the potato skin’s structural integrity.
- Transform the potato flesh into a creamy mixture by mashing with heavy cream and butter until silky smooth.
- Incorporate shredded chicken, carrots, and peas to add protein and vegetables to the filling.
- Enhance the flavor profile by mixing in fresh parsley, bouillon base, minced garlic, and aromatic thyme.
- Fold in a portion of cheddar cheese to introduce a rich, melty element to the filling.
- Meticulously distribute the prepared filling into each potato skin, ensuring an even and generous portion.
- Sprinkle the remaining cheddar cheese on top, creating a golden, bubbling surface.
- Return the stuffed potatoes to the oven, allowing the cheese to melt completely and develop a beautiful golden-brown crust.
- For an extra crispy finish, briefly broil the potatoes to achieve a perfectly caramelized top.
- Garnish with fresh parsley to add a bright, fresh note and serve immediately while warm and inviting.
Notes
- Swap in Greek yogurt or sour cream instead of heavy cream for a lighter, tangier version that cuts down on calories.
- Customize the protein by using leftover turkey, ham, or even plant-based chicken alternatives for vegetarian guests.
- Enhance texture by adding crispy bacon bits or toasted breadcrumbs on top for extra crunch and depth of flavor.
- Make ahead by preparing potato skins and filling separately, then assembling an
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 75 mg