Description
Think fluffy mashed potatoes swirled with juicy rotisserie chicken, sweet peas and carrots, sharp cheddar, and fresh herbs—all piled back into crispy potato skins and baked to perfection. These twice-baked beauties are easy to prep, endlessly customizable, and taste like home. Whether you’re feeding a family or meal-prepping for the week, this is cozy food at its finest.
Ingredients
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8 medium russet potatoes
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1 cup half-and-half (or whole milk)
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½ cup unsalted butter, cubed
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4 cups shredded rotisserie chicken
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2 cups thawed frozen carrots & peas
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1½ cups shredded sharp Cheddar, divided
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2 tbsp fresh thyme, chopped
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2 tbsp fresh chives, chopped
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1 tsp salt
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1 tsp black pepper
Instructions
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Bake Potatoes: Preheat oven to 400°F (200°C). Pierce potatoes and bake directly on oven rack for 50–60 mins. Cool slightly.
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Scoop & Mash: Slice in half. Scoop insides into a bowl, leaving ¼-inch shell. Add butter and half-and-half. Mash until creamy.
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Mix Filling: Stir in chicken, veggies, 1 cup cheddar, herbs, salt, and pepper. Fold gently.
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Stuff & Top: Spoon filling into shells. Top with remaining ½ cup cheese.
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Second Bake: Bake 15–20 mins until hot and cheese is bubbly. Broil 1–2 mins for golden tops.
Notes
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Add Buffalo sauce, ranch, or smoked paprika for fun flavor twists.
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Make vegetarian by skipping chicken and adding beans or mushrooms.
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Freeze before second bake for easy future meals!
- Prep Time: 25 min
- Cook Time: 75 min
Nutrition
- Calories: ~460 cal Per Serving
- Fat: 24g
- Protein: 28g