Twice Baked Butter Chicken Potato

That’s right folks, butter chicken and twice backed potato! Google that and see who else is making this.

It was one of those things that one day I was playing around with making fillings for baked potatoes and I had some extra butter chicken on hand. Whoa, I just might have made an original!

Butter Chicken

You’re going to need butter chicken, so here is my version to make this. Hint: Make this the day before.

Print Recipe

Twice Baked Butter Chicken Potato

Course

Appetizers, Main Dish, Side Dish

Cuisine

American, Indian

Keyword

Butter Chicken, potato

Servings

Ingredients

• 4 Large Russett Potato
• Butter Chicken
• Whatever Mix You Heart Desires

Course Appetizers, Main Dish, Side Dish Cuisine American, Indian Keyword Butter Chicken, potato Servings Ingredients 4 Large Russett Potato Butter Chicken Whatever Mix You Heart Desires

Instructions

1. Scrub the potato and rid of any dirt. Stab the potato with a fork a bunch of times all around.
2. Make a shallow salt/water bath and roll the potatoes in it. Then place the potato on a wire rack that is on an oven tray.
3. Place in an oven at 450F till you reach an internal temperature of 205F. 45-min to 1 hour.
4. Brush with bacon or other animal fat, vegetable oil as a last resort . Do not use butter, if you do you will get a soggy potato.
5. Put back in oven for about 10 min or till you get a crispy skin you desire.
6. Lop off the top 1/4 of the potato. Save this.
7. Scoop out as much of the potato and save in a bowl. Mix this potato with whatever your heart desires, cheese or butter. Taste for seasoning. Mix well.
8. Take the top part of the potato you sliced off and place at the bottom of the potato.
9. Add your potato filling 1/2 way up the potato.
10. Top with your butter chicken as high as you can.
11. Put back in the oven for 5-10 and watch for a nice crust on the top of your butter chicken. Take out and let rest for 5 min.
12. Bonus: Left over potato filling eat with a spoon. 🙂