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.

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- Scrub the potato and rid of any dirt. Stab the potato with a fork a bunch of times all around.
- 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.
- Place in an oven at 450F till you reach an internal temperature of 205F. 45-min to 1 hour.
- 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.
- Put back in oven for about 10 min or till you get a crispy skin you desire.
- Lop off the top 1/4 of the potato. Save this.
- 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.
- Take the top part of the potato you sliced off and place at the bottom of the potato.
- Add your potato filling 1/2 way up the potato.
- Top with your butter chicken as high as you can.
- 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.
- Bonus: Left over potato filling eat with a spoon. 🙂
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