These chicken-potpie twice-baked potatoes are the ultimate comfort food, combining the best of two classics into one delicious dish. Each bite offers the cozy flavors of chicken potpie nestled inside a perfectly baked potato for a warm, satisfying meal that’s perfect for when you need a little extra comfort on your plate.
Chicken-Potpie Twice-Baked Potatoes
These chicken-potpie twice-baked potatoes are the ultimate comfort food, combining the best of two classics into one delicious dish. Each bite offers the cozy flavors of chicken potpie nestled inside a perfectly baked potato for a warm, satisfying meal that’s perfect for when you need a little extra comfort on your plate.
Ingredients
- 4 medium russet potatoes scrubbed
- ½ cup half-and-half
- ¼ cup unsalted butter cut into small cubes
- 2 cups shredded rotisserie chicken
- 1 cup frozen carrots and peas thawed
- ¾ cup shredded sharp Cheddar cheese divided
- 1 tablespoon chopped fresh thyme plus more for garnish
- 1 tablespoon chopped fresh chives plus more for garnish
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Pierce potatoes all over with a fork and place on the prepared baking sheet. Bake until the skin is crispy and the potatoes are tender, about 1 hour. (Alternatively, place potatoes on a microwave-safe plate; microwave on High until a fork can easily be inserted into centers, 10 to 12 minutes.) Let the potatoes stand until cool enough to handle, about 10 minutes; reserve the foil-lined baking sheet.
- Cut the cooled potatoes in half lengthwise; scoop the flesh into a large bowl. Place the skins, hollowed-side up, on the reserved baking sheet. Add ½ cup half-and-half and ¼ cup cubed butter to the potatoes; mash to combine. Stir in 2 cups chicken, 1 cup carrots and peas, ¼ cup cheese, 1 tablespoon each thyme and chives and ½ teaspoon each salt and pepper.
- Divide the chicken mixture among the potato skins; sprinkle with the remaining ½ cup cheese. Bake until the cheese is melted, about 10 minutes. Garnish with additional thyme and chives, if desired.
