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Photo:Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood

an image of the Chicken Pot Pie Twice Baked Potatoes served on a plate

Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood

Active Time:25 minsTotal Time:1 hr 45 minsServings:4

Active Time:25 mins

Active Time:

25 mins

Total Time:1 hr 45 mins

Total Time:

1 hr 45 mins

Servings:4

Servings:

4

Jump to recipeChicken-Potpie Twice-Baked Potatoesare the comfort food mash-up you’ve been waiting for. You’ll be amazed at how quickly this comes together once the potatoes are baked. We all need some convenience now and then—using protein-packed rotisserie chicken and heart-healthy frozen veggies saves time in the kitchen without sacrificing nutrition, to yield a hearty baked potato that eats like a complete meal. You’ll also get a good dose of fiber from keeping the potato skins as part of your meal—great for your digestive health! Read below for our expert tips, including why russets are the preferred potato variety for this recipe.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Russet potatoes are perfect for making twice-baked potatoes because they have thicker skins, low moisture and high starch content, resulting in a fluffy texture.Piercing the potatoes with a fork allows steam to escape, preventing them from exploding in the oven or microwave.Bake the potatoes until they are soft and fluffy, rather than undercooking them, for the best results.After baking, try topping the potatoes with toasted breadcrumbs for a pastry-like crunch and/or adding a dollop of sour cream on top.Nutrition NotesRotisserie chickenis a culinary shortcut that can easily increase the protein in your diet, which can help build and maintain muscle mass. It’s slightly higher in sodium than chicken you might roast at home, so if you’re on a low-sodium diet, be mindful of that when adding salt to this recipe.Potatoesare high in potassium and low in sodium—great for lowering blood pressure. They are also a good source of fiber when you eat the skins, and that’s a boost for your digestive health.Frozen carrots and peasgive you all the nutrition without all the work. Both frozen carrots and peas have beta carotene, which is a powerful antioxidant that can help lower inflammation in the body.Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood

Jump to recipe

Chicken-Potpie Twice-Baked Potatoesare the comfort food mash-up you’ve been waiting for. You’ll be amazed at how quickly this comes together once the potatoes are baked. We all need some convenience now and then—using protein-packed rotisserie chicken and heart-healthy frozen veggies saves time in the kitchen without sacrificing nutrition, to yield a hearty baked potato that eats like a complete meal. You’ll also get a good dose of fiber from keeping the potato skins as part of your meal—great for your digestive health! Read below for our expert tips, including why russets are the preferred potato variety for this recipe.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Russet potatoes are perfect for making twice-baked potatoes because they have thicker skins, low moisture and high starch content, resulting in a fluffy texture.Piercing the potatoes with a fork allows steam to escape, preventing them from exploding in the oven or microwave.Bake the potatoes until they are soft and fluffy, rather than undercooking them, for the best results.After baking, try topping the potatoes with toasted breadcrumbs for a pastry-like crunch and/or adding a dollop of sour cream on top.Nutrition NotesRotisserie chickenis a culinary shortcut that can easily increase the protein in your diet, which can help build and maintain muscle mass. It’s slightly higher in sodium than chicken you might roast at home, so if you’re on a low-sodium diet, be mindful of that when adding salt to this recipe.Potatoesare high in potassium and low in sodium—great for lowering blood pressure. They are also a good source of fiber when you eat the skins, and that’s a boost for your digestive health.Frozen carrots and peasgive you all the nutrition without all the work. Both frozen carrots and peas have beta carotene, which is a powerful antioxidant that can help lower inflammation in the body.Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood

Chicken-Potpie Twice-Baked Potatoesare the comfort food mash-up you’ve been waiting for. You’ll be amazed at how quickly this comes together once the potatoes are baked. We all need some convenience now and then—using protein-packed rotisserie chicken and heart-healthy frozen veggies saves time in the kitchen without sacrificing nutrition, to yield a hearty baked potato that eats like a complete meal. You’ll also get a good dose of fiber from keeping the potato skins as part of your meal—great for your digestive health! Read below for our expert tips, including why russets are the preferred potato variety for this recipe.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

an image of the ingredients to make Chicken Pot Pie Twice Baked Potatoes

Cook Mode(Keep screen awake)Ingredients4mediumrusset potatoes, scrubbed½cuphalf-and-half¼cupunsalted butter, cut into small cubes2cupsshreddedrotisserie chicken1cupfrozen carrots and peas, thawed¾cupshreddedsharp Cheddar cheese, divided1tablespoonchoppedfresh thyme, plus more for garnish1tablespoonchopped fresh chives, plus more for garnish½teaspoonsalt½teaspoonground pepper

Cook Mode(Keep screen awake)

Ingredients

4mediumrusset potatoes, scrubbed

½cuphalf-and-half

¼cupunsalted butter, cut into small cubes

2cupsshreddedrotisserie chicken

1cupfrozen carrots and peas, thawed

¾cupshreddedsharp Cheddar cheese, divided

1tablespoonchoppedfresh thyme, plus more for garnish

1tablespoonchopped fresh chives, plus more for garnish

½teaspoonsalt

½teaspoonground pepper

DirectionsPreheat 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.Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah GreenwoodCut 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.Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah GreenwoodDivide 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.Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah GreenwoodNutrition InformationServing Size: 2 potato halvesCalories 517, Fat 25g, Saturated Fat 14g, Cholesterol 127mg, Carbohydrates 43g, Total Sugars 2g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 728mg, Potassium 1,274mgFrequently Asked QuestionsLeftover twice-baked potatoes should be refrigerated in an airtight container or tightly wrapped in plastic wrap. They will last for 3 or 4 days in the refrigerator. Alternatively, you can wrap them in plastic wrap and freeze them on a baking sheet for about 25 minutes, then stack them in the freezer for up to a year. However, the quality will diminish with each passing month. When reheating the potatoes, it’s best to warm them in a 350°F oven for 15 to 20 minutes. You can also reheat them in the microwave (covered with a damp paper towel) for about 2 minutes on High.Russet potatoeshave the perfect oblong shape and, when baked, the skins hold their shape and become nice and crispy, perfect for stuffing. Alternatively, although they have much thinner skin, Yukon Gold potatoes will work and their creamy flesh would be delicious in this recipe.Potatoes can fall apart when wrapped in foil before baking because steam softens the skin. For this recipe, don’t wrap the potatoes.This recipe is a complete meal on its own, but we think a fresh salad would be a perfect pairing. Some of our favorites includeApple-Cranberry Spinach Salad with Goat Cheese,Simple Cabbage SaladandFall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. A creamy soup would go well, too, like ourSheet-Pan Tomato Soup,Creamy Corn Soup with Jalapeños & CotijaorCreamy White Bean Soup.EatingWell.com, October 2024

Directions

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.Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah GreenwoodCut 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.Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah GreenwoodDivide 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.Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah GreenwoodNutrition InformationServing Size: 2 potato halvesCalories 517, Fat 25g, Saturated Fat 14g, Cholesterol 127mg, Carbohydrates 43g, Total Sugars 2g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 728mg, Potassium 1,274mgFrequently Asked QuestionsLeftover twice-baked potatoes should be refrigerated in an airtight container or tightly wrapped in plastic wrap. They will last for 3 or 4 days in the refrigerator. Alternatively, you can wrap them in plastic wrap and freeze them on a baking sheet for about 25 minutes, then stack them in the freezer for up to a year. However, the quality will diminish with each passing month. When reheating the potatoes, it’s best to warm them in a 350°F oven for 15 to 20 minutes. You can also reheat them in the microwave (covered with a damp paper towel) for about 2 minutes on High.Russet potatoeshave the perfect oblong shape and, when baked, the skins hold their shape and become nice and crispy, perfect for stuffing. Alternatively, although they have much thinner skin, Yukon Gold potatoes will work and their creamy flesh would be delicious in this recipe.Potatoes can fall apart when wrapped in foil before baking because steam softens the skin. For this recipe, don’t wrap the potatoes.This recipe is a complete meal on its own, but we think a fresh salad would be a perfect pairing. Some of our favorites includeApple-Cranberry Spinach Salad with Goat Cheese,Simple Cabbage SaladandFall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. A creamy soup would go well, too, like ourSheet-Pan Tomato Soup,Creamy Corn Soup with Jalapeños & CotijaorCreamy White Bean Soup.

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.

an image of the potatoes ready to bake

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.

an image of the chicken pot pie filling being prepared

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.

an image of the filled potatoes ready to bake

Nutrition InformationServing Size: 2 potato halvesCalories 517, Fat 25g, Saturated Fat 14g, Cholesterol 127mg, Carbohydrates 43g, Total Sugars 2g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 728mg, Potassium 1,274mg

Nutrition Information

Serving Size: 2 potato halvesCalories 517, Fat 25g, Saturated Fat 14g, Cholesterol 127mg, Carbohydrates 43g, Total Sugars 2g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 728mg, Potassium 1,274mg

Serving Size: 2 potato halves

Calories 517, Fat 25g, Saturated Fat 14g, Cholesterol 127mg, Carbohydrates 43g, Total Sugars 2g, Added Sugars 0g, Protein 33g, Fiber 5g, Sodium 728mg, Potassium 1,274mg

Frequently Asked QuestionsLeftover twice-baked potatoes should be refrigerated in an airtight container or tightly wrapped in plastic wrap. They will last for 3 or 4 days in the refrigerator. Alternatively, you can wrap them in plastic wrap and freeze them on a baking sheet for about 25 minutes, then stack them in the freezer for up to a year. However, the quality will diminish with each passing month. When reheating the potatoes, it’s best to warm them in a 350°F oven for 15 to 20 minutes. You can also reheat them in the microwave (covered with a damp paper towel) for about 2 minutes on High.Russet potatoeshave the perfect oblong shape and, when baked, the skins hold their shape and become nice and crispy, perfect for stuffing. Alternatively, although they have much thinner skin, Yukon Gold potatoes will work and their creamy flesh would be delicious in this recipe.Potatoes can fall apart when wrapped in foil before baking because steam softens the skin. For this recipe, don’t wrap the potatoes.This recipe is a complete meal on its own, but we think a fresh salad would be a perfect pairing. Some of our favorites includeApple-Cranberry Spinach Salad with Goat Cheese,Simple Cabbage SaladandFall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. A creamy soup would go well, too, like ourSheet-Pan Tomato Soup,Creamy Corn Soup with Jalapeños & CotijaorCreamy White Bean Soup.

Frequently Asked Questions

Leftover twice-baked potatoes should be refrigerated in an airtight container or tightly wrapped in plastic wrap. They will last for 3 or 4 days in the refrigerator. Alternatively, you can wrap them in plastic wrap and freeze them on a baking sheet for about 25 minutes, then stack them in the freezer for up to a year. However, the quality will diminish with each passing month. When reheating the potatoes, it’s best to warm them in a 350°F oven for 15 to 20 minutes. You can also reheat them in the microwave (covered with a damp paper towel) for about 2 minutes on High.

Russet potatoeshave the perfect oblong shape and, when baked, the skins hold their shape and become nice and crispy, perfect for stuffing. Alternatively, although they have much thinner skin, Yukon Gold potatoes will work and their creamy flesh would be delicious in this recipe.

Potatoes can fall apart when wrapped in foil before baking because steam softens the skin. For this recipe, don’t wrap the potatoes.

This recipe is a complete meal on its own, but we think a fresh salad would be a perfect pairing. Some of our favorites includeApple-Cranberry Spinach Salad with Goat Cheese,Simple Cabbage SaladandFall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. A creamy soup would go well, too, like ourSheet-Pan Tomato Soup,Creamy Corn Soup with Jalapeños & CotijaorCreamy White Bean Soup.

EatingWell.com, October 2024

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Sarah Pflugradt, Ph.D., RDN, CSCS

andLinda Frahm

Linda Frahm