How should I store and reheat leftovers?

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.

Do I have to use russet potatoes?

Russet potatoes have 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.

Why are my twice-baked potatoes sticky or falling apart?

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

What should I serve with Chicken-Potpie Twice-Baked 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 include Apple-Cranberry Spinach Salad with Goat Cheese , Simple Cabbage Salad and Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar . A creamy soup would go well, too, like our Sheet-Pan Tomato Soup , Creamy Corn Soup with Jalapeños & Cotija or Creamy White Bean Soup .

Chicken-Potpie Twice Baked Potatoes

Active Time:

25 mins

Total Time:

1 hr 45 mins

Servings:

4

Nutrition Profile:

No Added Sugar Sesame-Free Weight Loss Nut-Free Soy-Free High-Protein Egg-Free Gluten-Free

Chicken-Potpie Twice-Baked Potatoes are 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!

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 Notes

Rotisserie chicken is 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.
Potatoes are 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 peas give 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.

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Ingredients

4 medium russet potatoes, scrubbed
½ cup half-and-half
¼ cup unsalted butter, cut into small cubes
2 cups shredded rotisserie chicken
1 cup frozen carrots and peas, thawed
¾ cup shredded sharp Cheddar cheese, divided
1 tablespoon chopped fresh thyme, plus more for garnish
1 tablespoon chopped fresh chives, plus more for garnish
½ teaspoon salt
½ teaspoon ground pepper

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 Greenwood
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.

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

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

Nutrition Information

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 Questions

How should I store and reheat leftovers?

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.
Do I have to use russet potatoes?

Russet potatoes have 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.
Why are my twice-baked potatoes sticky or falling apart?

Potatoes can fall apart when wrapped in foil before baking because steam softens the skin. For this recipe, don’t wrap the potatoes.
What should I serve with Chicken-Potpie Twice-Baked 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 include Apple-Cranberry Spinach Salad with Goat Cheese, Simple Cabbage Salad and Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. A creamy soup would go well, too, like our Sheet-Pan Tomato Soup, Creamy Corn Soup with Jalapeños & Cotija or Creamy White Bean Soup.

EatingWell.com, October 2024

Additional reporting by

Sarah Pflugradt, Ph.D., RDN, CSCS

and

Linda Frahm

Chicken-Potpie Twice-Baked Potatoes Are the Ultimate Comfort Food