Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked chicken (shredded)
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- to taste Salt
- to taste Pepper
- 1 tablespoon olive oil (for drizzling)
Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting that perfect crispy skin on the potatoes.
- Wash the potatoes thoroughly and poke them a few times with a fork. This helps steam escape while they cook.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until fork-tender.
- While the potatoes are baking, prepare the filling. In a bowl, combine the shredded chicken, sour cream, cheese, green onions, garlic, smoked paprika, salt, and pepper.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Cut them in half lengthwise and scoop out a bit of the flesh to create space for the filling.
- Mix the scooped potato flesh into the chicken mixture. This adds extra creaminess!
- Stuff the potato skins with the chicken mixture and drizzle a bit of olive oil on top.
- Return the stuffed potatoes to the oven and bake for an additional 15 minutes, until the tops are golden and bubbly.
- Let them cool for a few minutes before serving. Enjoy!
- Prep Time: 15
- Cook Time: 60