By Gary 
For families seeking comfort food with a twist, these Twice Baked Chicken Pot Pie Potatoes offer a delightful combination of creamy fillings and crispy skins. Perfect for a family of five, this recipe melds the classic flavors of a chicken pot pie within a baked potato, making for a hearty and satisfying meal.
Twice Baked Chicken Pot Pie Potatoes
Serves a Family of 5
Ingredients
Potatoes:
– 5 Russet potatoes, scrubbed
Olive Oil and Seasonings:
– 1 tablespoon extra-virgin olive oil
– 2 teaspoons kosher salt, divided
– 1/2 teaspoon black pepper, divided
Filling Mixture:
– 1 cup heavy whipping cream
– 1/2 cup (1 stick) unsalted butter
– 2 1/2 teaspoons jarred roasted chicken stock base (e.g., Better Than Bouillon)
– 2 cups shredded rotisserie chicken
– 2 cups frozen carrots and peas, thawed (from a 16-ounce package)
– 3 tablespoons chopped fresh parsley, plus extra for garnish
– 2 1/2 teaspoons chopped fresh thyme
– 1 teaspoon grated garlic
– 1 1/4 cups shredded sharp Cheddar cheese, divided
Preparation
Start by preheating your oven to 400°F (200°C) and position the rack in the center. This step ensures your oven is ready for the potatoes, which are the foundation of this dish.
Initial Baking of Potatoes
Pierce the 5 Russet potatoes with a fork and arrange them on an aluminum foil-lined, large rimmed baking sheet. Brush them with olive oil, then sprinkle them with 1 teaspoon of the salt and 1/4 teaspoon of pepper. Bake for about 1 hour, or until they are tender and their skins are crisp. Allow them to cool for 10 minutes until they’re safe to handle. Keep the baking sheet and foil for further use.
Handling of Potatoes
Cut each potato in half lengthwise. Scoop out the inner flesh, leaving about a 1/8-inch border of potato around the skin. Place these scooped-out skins, cut side up, back on the reserved baking sheet.
Preparing the Filling
In a large mixing bowl, mash the scooped potato flesh with the heavy cream and butter until you have a smooth consistency. Fold in the shredded chicken, vegetables, parsley, chicken stock base, garlic, thyme, 1/4 cup of the Cheddar cheese, and the remaining salt and pepper. The mixture should be creamy and well mixed.
Filling the Potato Skins
Spoon approximately 1/2 cup of the prepared chicken mixture into each potato skin. Finish with a generous sprinkling of the remaining 1 cup of Cheddar cheese over the top of each filled potato.
Final Baking
Return the filled potatoes to the oven, baking them at 400°F (200°C) for another 10 minutes, or until the Cheddar cheese has melted. Switch your oven setting to broil for an additional 3 to 5 minutes or until the cheese turns a golden brown. Finally, garnish the potatoes with extra fresh parsley for a burst of flavor and color before serving.
These Twice Baked Chicken Pot Pie Potatoes are more than just a meal; they are a comforting family favorite that combines familiar flavors of a pot pie with the rustic appeal of twice-baked potatoes, creating a dish that’s both flavorful and filling. Enjoy this warm and satisfying dish with your family.
Alex Harrington