Youll be amazed at how quickly this comes together once the potatoes are baked.
Read below for our expert tips, including why russets are the preferred potato variety for this recipe.
Line a large rimmed baking sheet with foil.
Photo:Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood
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.
Cut the cooled potatoes in half lengthwise; scoop the flesh into a large bowl.
Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood
Place the skins, hollowed-side up, on the reserved baking sheet.
Add 12 cup half-and-half and 14 cup cubed butter to the potatoes; mash to combine.
Divide the chicken mixture among the potato skins; sprinkle with the remaining 12 cup cheese.
Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood
Bake until the cheese is melted, about 10 minutes.
Garnish with additional thyme and chives, if desired.
They will last for 3 or 4 days in the refrigerator.
Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood
However, the quality will diminish with each passing month.
When reheating the potatoes, its best to warm them in a 350F oven for 15 to 20 minutes.
Potatoes can fall apart when wrapped in foil before baking because steam softens the skin.
Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood
For this recipe, dont wrap the potatoes.
