Saucy barbecue chicken stuffed into steaming baked potatoes topped with melted cheese is mealtime perfection.
Barbecue chicken with baked potatoes is the epitome of a meat and potatoes meal that everyone seems to enjoy. However, when you transform that into stuffed potatoes filled with chicken and cover it in cheese, it becomes something special.
My family likes to add classic baked potato fixings on top: extra cheese, more bbq sauce, sour cream, and green onions are always popular. But these stuffed potatoes are great on their own as well.
When you combine the smoky tangy flavors of barbecue chicken with the creamy and fluffy texture of baked potatoes, it becomes something I will happily eat every week.
Baked potatoes are the ultimate vessel for so many tasty toppings, aren’t they? It is a toss-up as to which fillings we enjoy most when making stuffed potatoes; pulled pork, taco beef, shredded and chopped chicken, or even sausage with scrambled eggs.
Using other recipes as inspiration, take the taco stuffing from Taco Stuffed Bell Peppers and use it on baked potatoes next time or use the pizza toppings from these Zucchini Pizza Boats to make more stuffed potatoes.
Don’t forget the classic combination of broccoli, cheese, and bacon too. The possibilities are endless, as there aren’t many combinations that won’t work well in a stuffed potato.
For the crispiest baked potato skin (that no one will leave on their plate), you will need just potatoes, oil, salt, and a baking sheet. Oven-baked potatoes without foil yield perfect crispy salty skins every time.
While the potatoes are in the oven, warm the chicken with the barbecue sauce on the stovetop. If you wind up with a bit too much of the chicken mixture, it will freeze nicely for future meals.
This is a great recipe to double or triple if you have extra chicken. The chicken and sauce can be cooled completely and then transferred to freezer-safe containers.
I like to make a large batch of this barbecue chicken and freeze it in smaller portions to thaw when I need a quick meal. It can be used for quesadillas, tacos, enchiladas, and nachos too.
When the potatoes are finished cooking, remove them from the oven and carefully slice each one down the center. They will be steaming and very hot initially, so either hold them with an oven mitt or allow them to cool for a few minutes before slicing them open.
Fluff the inside of each potato with a fork and top with the barbecue chicken mixture. Cover with cheese and serve immediately or return to the oven for a couple of minutes to melt the cheese. Top with green onions and sour cream before serving, if desired.
Chicken Stuffed Baked Potatoes
To make this recipe, you will need these ingredients:
- russet potatoes
- olive oil
- kosher salt
- cooked chicken
- barbecue sauce
- Optional toppings: sour cream, shredded cheese, and green onions
Potatoes and nachos are a lot alike in that you can top them with all manner of tasty things, add a pile of cheese, and you’ll instantly have a meal or snack that is sure to be devoured.
Fluffy baked potatoes topped with spicy beef and black beans and then covered in melting cheese are always a big hit.
Forget heating up the oven; use the air fryer for baked potatoes. The first time I baked sweet potatoes in the air fryer, it was a game-changer for me. After air-frying, stuff them with your favorite ingredients, from sweet to savory.
Chicken Stuffed Potatoes
- 3-4 pounds russet potatoes about 6 large or 10 medium-size potatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 4 cups cooked chicken chopped bite-size
- 2 cups barbecue sauce store-bought or homemade
- shredded cheese
- sour cream
- sliced green onions
- Preheat the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet.
- Drizzle the potatoes lightly with oil. Generously sprinkle each potato with salt and then place them in the oven. Bake for 55-65 minutes, until fork tender. They should be crisp on the outside and tender inside.
- When the potatoes are almost finished baking, place the cooked and chopped chicken in a medium-size saucepan and cover with barbecue sauce. Stir gently to combine and warm over low heat until steaming hot, this should take less than 10 minutes. Add more sauce as desired, until the chicken is as saucy as you like.
- When the potatoes are finished, remove them from the oven and slice each one down the center. Fluff the inside of each potato with a fork and top with the barbecue chicken mixture.
- Cover with cheese and serve immediately or return to the oven for a couple of minutes to melt the cheese. Top with green onions and sour cream before serving, if desired.
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