Chicken Stuffed Potatoes
Saucy barbecue chicken stuffed into steaming baked potatoes topped with melted cheese is mealtime perfection.
Servings: 6
Ingredients
- 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
Optional Toppings
- shredded cheese
- sour cream
- sliced green onions
Instructions
- 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.
Notes
FREEZER MEAL: 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 a freezer-safe ziploc bag or airtight container. Thaw completely before reheating. Cook and stuff the potatoes as directed above.
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