It doesn’t get more comforting than this.
Prep Time::20 mins
Cook Time:: 1 hr 15 mins
Total Time:: 1 hr 35 mins
Servings::4 (serving size: 2 halves)
Ingredients
4 Russet potatoes, scrubbed
1 tablespoon extra-virgin olive oil
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2/3 cup heavy whipping cream
6 tablespoons unsalted butter
2 teaspoons jarred roasted chicken stock base (such as Better Than Bouillon)
1 1/2 cups shredded rotisserie chicken
1 1/2 cups frozen carrots and peas (from 1 [16-ounces] package), thawed
2 tablespoons chopped fresh parsley, plus more for garnish
2 teaspoons chopped fresh thyme
1 teaspoon grated garlic
1 cup shredded sharp Cheddar cheese, divided
Directions
Gather all ingredients. Preheat oven to 400 degrees F (200 degrees C) with a rack positioned in the center.
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Pierce potatoes all over with a fork and place on a large rimmed baking sheet lined with aluminum foil . Rub potatoes all over with olive and sprinkle evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
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Bake in preheated oven until skin is crispy, and a fork can easily be inserted into centers of potatoes, about 1 hour. Let cooked potatoes sit at room temperature until cool enough to handle, about 10 minutes; reserve baking sheet with foil.
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Microwave Method
Place potatoes on a microwave-safe plate; microwave potatoes on HIGH, until a fork can easily be inserted into centers of potatoes, 10 to 12 minutes.
Cut cooled potatoes in half lengthwise and scoop flesh into a large bowl, leaving about 1/8-inch border around the edges; place potato skins, cut side up on reserved baking sheet; set aside.
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Add heavy cream and butter to potatoes, mash until fully combined. Stir in chicken, carrots and peas, parsley, bouillon base, garlic, thyme, 1/4 cup of the Cheddar cheese, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.
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Divide chicken mixture evenly between reserved potato skins (about 1/2 cup each) and sprinkle evenly with remaining 3/4 cup cheese.
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Bake at 400 degrees F (200 degrees C) until cheese is melted, about 10 minutes. Increase oven temperature to broil (do not remove baking from oven), and broil until cheese is browned, 3 to 5 minutes; garnish with additional parsley.
Dotdash Meredith Food Studios