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TWICE-BAKED CHICKEN POT PIE POTATOES

Twice-Baked Chicken Pot Pie Potatoes

A comforting twist on classic pot pie, these twice-baked potatoes are filled with a savory chicken and vegetable mixture, perfect for satisfying your potato cravings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings, 8 halves
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 g russet potatoes, scrubbed
  • 1 tbsp olive oil
  • 1.75 tsp kosher salt, divided
  • 0.5 tsp black pepper, divided
  • 160 ml heavy cream
  • 6 tbsp unsalted butter
  • 2 tsp roasted chicken stock base
  • 1.5 cups cooked shredded rotisserie chicken
  • 1.5 cups thawed frozen peas/carrots
  • 2 tbsp chopped parsley, extra for garnish
  • 2 tsp chopped thyme
  • 1 tsp grated garlic
  • 1 cup shredded sharp Cheddar, divided

Equipment

  • Oven

Method
 

  1. At 400°F (200°C), bake pierced, oiled potatoes seasoned with 1 tsp salt and ¼ tsp pepper, about 1 hour until tender. Cool 10 minutes.
  2. Halve lengthwise; scoop flesh, retaining ⅛-inch shells. Mash flesh with cream and butter. Stir in remaining ingredients, reserving ¾ cup Cheddar.
  3. Refill eight shells; add reserved Cheddar. Bake at 400°F for 10 minutes, then broil 3–5 minutes until browned and hot throughout. Garnish with parsley.

Notes

For a vegetarian version, replace chicken with mushrooms or additional vegetables. Serve with a side salad for a complete meal.