Twice Baked Potatoes with Smoky Chicken
The first time I made twice baked potatoes I scooped the skins too thin and two of them split in the oven. Leave about a quarter inch of potato inside. That’s the whole trick, honestly, and it’s the part nobody tells you until you’ve already got cheddar sliding across the baking sheet.
I pair them with chicken breasts rubbed in brown sugar and smoked paprika, seared in a skillet while the potatoes take their second trip through the oven. Medium heat, not high. Sugar scorches fast, and I’ve filled the kitchen with smoke more than once trying to rush that crust. Pounding the breasts to an even thickness helps too, because the thin end won’t dry out before the thick end’s done. We eat it with a green salad and extra sour cream on the table.
Twice baked potatoes with smoky chicken make an easy date night dinner for two, with leftovers for lunch. The potato filling bakes up golden under a cheddar crust, and the chicken has a faint sweetness from the rub. Make the potatoes ahead. They keep three days in the fridge and reheat at 350°F in about 15 minutes.
Ingredients
Equipment
Method
- Heat the oven to 425°F. Prick each potato a few times with a fork, rub the skins with olive oil and set them on a rimmed baking sheet. Bake 45 to 60 minutes, until a knife slides into the center with no resistance.4 russet potatoes, 1 tbsp olive oil
- While the potatoes bake, pound the chicken breasts to an even 3/4-inch thickness. Stir the brown sugar, smoked paprika, garlic powder, onion powder, thyme, cumin, kosher salt and pepper in a small bowl. Pat the chicken dry and press the rub onto both sides. Refrigerate until it's time to cook.4 boneless skinless chicken breasts, 1 1/2 tbsp brown sugar, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp ground black pepper
- Let the potatoes cool for 10 minutes, then cut them in half lengthwise. Scoop the flesh into a bowl, leaving about 1/4 inch of potato in each skin so the shells hold their shape. Lower the oven to 350°F.
- Mash the potato with the sour cream, half and half, sea salt, pepper and garlic salt until mostly smooth. A few small lumps are fine.1/2 cup sour cream, 1/2 cup half and half, 1/2 tsp fine sea salt, 1/2 tsp black pepper, 1/2 tsp garlic salt
- Fold 1 cup of the cheddar, the bacon, red onion and most of the green onions into the filling. Pile it back into the skins, mounding it a little, and top with the remaining 1/2 cup cheddar.1 1/2 cups shredded sharp cheddar cheese, 1/4 cup cooked bacon, 2 tbsp red onion, 2 tbsp green onions
- Return the stuffed potatoes to the baking sheet and bake at 350°F for 15 to 20 minutes, until the cheese is golden and the filling is hot all the way through.
- Meanwhile, heat the oil in a large skillet over medium heat. Cook the chicken 5 to 7 minutes per side, without moving it, until a dark crust forms and the thickest part reads 165°F. Turn the heat down if the sugar starts to smoke.2 tbsp olive oil
- Rest the chicken for 5 minutes, then slice it against the grain. Plate it next to two potato halves and scatter the reserved green onions over the potatoes.
Nutrition
Notes
Stuff the potatoes up to a day ahead, cover and chill them, then add about 5 minutes to the second bake. Swap the bacon for extra green onions to keep the potatoes meatless.
You might also like our Creamy Chicken with Mashed Potatoes.
made these for our anniversary and left the skins a little thick like you said, none of them split. the rub got nice and dark on medium heat, took about 7 min a side for my big chicken breasts
good flavor on the chicken. used greek yogurt insted of sour cream in the potatoes bc thats what i had, bit tangier but still good. my potatoes needed closer to 70 min the first time tho
the red onion in the filling is a nice touch, never thought of that. i stuffed the potatoes the night before and just baked them while the chicken cooked, dinner was done in like 25 min