Description

There’s something irresistibly comforting about a warm, cheesy potato fresh from the oven. These Savory Chicken & Corn Twice-Baked Potatoes combine creamy mashed potatoes, tender chicken, and sweet corn for a hearty, flavorful dish. Perfect for cozy weeknights, family dinners, or even small gatherings, they’re easy to make yet impressive enough to serve to guests. This recipe brings together classic comfort food flavors with a touch of creativity, making each bite satisfying and memorable.

Ingredients

Scale

4 large russet potatoes
2 cups cooked chicken, shredded or diced
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup sour cream
1/4 cup milk
1 cup shredded cheddar cheese, divided
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)
2 green onions, thinly sliced (optional, for garnish)

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Instructions

Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pat them dry.
Place the potatoes directly on the oven rack and bake for 50–60 minutes until tender. Let them cool for 10–15 minutes.
In a medium saucepan, melt the butter over medium heat. Add the corn and sauté for 2–3 minutes.
Cut each baked potato in half lengthwise and scoop out the flesh, leaving about 1/4-inch around the skins.
Mash the potato flesh with sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in the sautéed corn, chicken, and 1/2 cup cheddar cheese until combined.
Spoon the filling back into the potato skins and sprinkle the remaining 1/2 cup cheddar cheese on top.
Place the stuffed potatoes on a baking sheet and bake for 15–20 minutes until the cheese is melted and lightly golden.
Garnish with parsley and green onions if desired and serve warm.

Notes

Russet potatoes are ideal for fluffy interiors.
Frozen corn can be used; thaw and sauté before adding.
Make ahead by prepping filling and stuffing potatoes; refrigerate until ready to bake.
Reheat leftovers in a 350°F (175°C) oven for 15–20 minutes.

Prep Time: 15 minutes
Cook Time: 70 minutes