BBQ Chicken Stuffed Baked Potatoes
BBQ Chicken Potatoes
Fluffy baked potatoes split open and loaded with warm shredded barbecue chicken, melted cheddar, and fresh scallions.
These BBQ chicken stuffed baked potatoes turn a simple russet potato into a complete dinner. The potato skins crisp in the oven while the centers stay fluffy enough to soak up the smoky barbecue sauce.
Using cooked shredded chicken keeps the filling quick and flexible. Rotisserie chicken works well, but leftover roast chicken or poached chicken breast will also fold easily into the sauce without drying out.
The best texture comes from seasoning the potatoes before baking and fluffing the flesh with a fork before piling on the toppings. A short final bake melts the cheddar into the chicken and warms everything through.
Serve the potatoes straight from the oven with sour cream and scallions. Add extra barbecue sauce at the table if you like a saucier filling, or pair them with a crisp cabbage slaw for contrast.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F. Scrub the potatoes well, dry them, prick each potato several times with a fork, and rub with olive oil and kosher salt.
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2
Place the potatoes directly on the oven rack or on a rimmed baking sheet. Bake for 55 to 65 minutes, until the skins are crisp and a knife slides easily through the centers.
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3
While the potatoes bake, combine the shredded chicken, barbecue sauce, apple cider vinegar, and smoked paprika in a small saucepan. Warm over medium-low heat for 5 to 7 minutes, stirring until the chicken is evenly coated and hot.
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4
Remove the potatoes from the oven and let them stand for 5 minutes. Slice each one lengthwise without cutting all the way through, then press the ends gently to open.
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5
Fluff the potato flesh with a fork and season the inside lightly with black pepper. Spoon the warm barbecue chicken into each potato.
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6
Sprinkle the cheddar over the filled potatoes and return them to the oven for 5 minutes, just until the cheese melts.
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7
Top each potato with sour cream and sliced scallions. Serve hot with extra barbecue sauce if desired.
Ingredients
- Large Russet Potatoes:4
- Olive Oil:1 tablespoon
- Kosher Salt:1 teaspoon
- Cooked Shredded Chicken:2 1/2 cups
- Barbecue Sauce:3/4 cup
- Apple Cider Vinegar:1 tablespoon
- Smoked Paprika:1/2 teaspoon
- Shredded Sharp Cheddar Cheese:1 cup
- Sour Cream:1/2 cup
- Scallions, Thinly Sliced:3
- Black Pepper:to taste
Tips & Notes
- Choose evenly sized russet potatoes so they finish baking at the same time.
- For deeper flavor, use a smoky or spicy barbecue sauce and balance it with the apple cider vinegar.
- If the potatoes are done before the chicken is hot, keep them warm in a turned-off oven with the door slightly open.
