Southwestern Chicken-Stuffed Spuds

  • Author: Paula Rhodes
  • Prep Time: 20 min
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings
  • Category: Entree
  • Method: oven-baked
  • Cuisine: American


Southwestern Chicken-Stuffed Spuds with chicken, green chilies, corn, and cheddar cheese make a one dish meal good to eat now or freeze for later.


  • 3 large baking potatoes
  • 1 cup shredded Cilantro Lime Chicken (cooked) or rotisserie chicken
  • 1 cup fresh or frozen corn, cooked
  • 3 tablespoons green chilies, chopped
  • 1/4 cup sour cream, cream cheese, or plain Greek yogurt
  • 1/4 cup milk (may require more according to the size and dryness of your potatoes)
  • 3-4 tablespoons butter
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • Smoked paprika
  • 1/2-1 cup sharp cheddar cheese
  • Fresh cilantro, chopped, optional


  1. Place washed potatoes onto rimmed baking sheet. Bake for 1 hour at 400 degrees or until knife is easily inserted and removed.
  2. Slice potatoes in half and allow to cool for 5 minutes.
  3. Use an ice cream scoop or serving spoon to remove innards from potatoes, leaving a 1/4 inch thick layer inside the skins.
  4. In a large bowl, add chicken, corn, green chilies, sour cream, milk, butter, and salt and pepper to potatoes and mash by hand. Add more milk if necessary to make potatoes stick together mashed-potato style.
  5. Spoon seasoned potatoes into shells. Sprinkle generously with paprika—smoked paprika if you have it.
  6. Bake in 375 degree oven for 15 minutes or until heated throughout. Sprinkle cheese on top the last 5 minutes. Garnish with chopped cilantro.


If potatoes are frozen, add to time in the oven or microwave first until thawed.

Keywords: chicken, twice-baked potatoes, green chilies, stuffed potatoes