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Let’s talk about a dinner that feels like a warm hug and a backyard party all at once. BBQ Chicken Stuffed Baked Potatoes are exactly that.
They’re not fancy, they’re just deeply satisfying. A crispy-skinned potato, fluffy inside, piled high with saucy, tender chicken.
It’s the kind of meal you crave, simple to its core but packed with so much flavor. My sister Jenny introduced me to this years ago, and honestly, I’ve been grateful ever since.
Why This Meal Just Works
Some recipes have a magic quality, a perfect balance of effort and reward. This is one of them.
The potato bakes quietly, filling your kitchen with a comforting smell. The chicken comes together in minutes, especially if you’re using leftovers or a store-bought rotisserie bird.
You end up with a plate that looks impressive but demanded almost no stress from you. It’s a weeknight hero, a lazy Sunday treat, and a crowd-pleaser all rolled into one.
Ingredients Needed for the Recipe
Gathering your ingredients is the first simple step. Here’s what you’ll need to create this comforting dish.
- Large Russet Potatoes: The sturdy foundation. Their thick skin gets wonderfully crisp, and their flesh turns light and fluffy.
- Olive Oil: A light drizzle is all it takes to help the potato skins crisp up and turn a beautiful golden brown.
- Kosher Salt: Crucial for seasoning the potato skins, transforming them from a wrapper into a delicious, savory part of the meal.
- Cooked Chicken: The star filling. Use shredded or chopped leftover chicken, a rotisserie chicken from the store, or any cooked chicken you have.
- Barbecue Sauce: The flavor catalyst. Choose your favorite store-bought brand or a homemade version to coat the chicken in sweet, tangy goodness.
- Optional Toppings: Sour cream, shredded cheese, and chopped chives. These add cool, creamy, and fresh finishing touches that make each bite even better.
How to make BBQ Chicken Stuffed Baked Potatoes?
Step 1- Baking the Perfect Potato
Start by heating your oven to 350°F. Give those russet potatoes a good scrub under cool water to remove any dirt.
Dry them thoroughly. This helps the oil stick. Now, take a fork and poke each potato several times.
This lets steam escape, so they don’t build up pressure and burst. Place them on a baking sheet, drizzle lightly with oil, and then, this is key, generously sprinkle with kosher salt.
That salted skin is a game changer. Bake them for about an hour, maybe a touch more, until they are tender all the way through when pierced with a fork.
Step 2- Preparing the Saucy Chicken Filling
When the potatoes have about 10 minutes left, start your filling. Grab a medium saucepan.
Add your bite-size pieces of cooked chicken and pour the barbecue sauce over the top. Stir it all gently to combine.
Warm it over low heat, just until the mixture is steaming hot and the sauce is bubbling slightly. You can add more sauce here if you want it extra saucy.
The goal is just to heat it through and let the flavors mingle.
Step 3- Assembling Your Masterpiece
Carefully remove the potatoes from the oven. They’ll be hot, and their skins will sound crisp if you give them a gentle squeeze.
Slice each one right down the center. Use a fork to fluff the soft, steamy potato inside a little bit.
Now, pile that warm BBQ chicken right on top, letting some sauce drizzle down into the fluffy potato. Add your chosen toppings with abandon.
A dollop of sour cream, a handful of cheese, a sprinkle of chives. Then, dig in immediately.
Two Paths to Easy Chicken
The beauty here is in the shortcuts. You have two fantastic, no-judgment options for the chicken.
The first is the leftover route. Any cooked chicken works beautifully. Last night’s baked thighs, pan-fried breasts, or slow-cooker shreds are all perfect.
The second path is the store-bought rotisserie chicken. It’s a brilliant timesaver. Just pick one up on your way home, pull the meat off the bone, and you’re halfway done.
Both methods lead to the same delicious destination.
Tips
- For the crispiest potato skins, make sure they are completely dry after washing before you add the oil.
- Don’t skip poking the potatoes with a fork. It seems small, but it prevents messy oven explosions.
- Let the potatoes rest for just a minute or two after baking before you cut them open. It lets the steam settle so they’re fluffy, not gummy.
- If you’re using a very thick BBQ sauce, you can add a tablespoon or two of water to the pan with the chicken to help it coat everything more easily.
- Set up a topping bar with small bowls of cheese, sour cream, chives, and even extra sauce. It lets everyone build their perfect potato.
Endless Ways to Make It Yours
Once you master the basic formula, a world of stuffed potatoes opens up. It’s a fantastic template for cleaning out the fridge.
Got leftover pulled pork? Use that instead of chicken with a Carolina-style vinegar sauce. Turkey after the holidays makes a fantastic BBQ turkey version.
For a completely different twist, skip the BBQ altogether. Try a taco-inspired potato with seasoned ground beef, black beans, salsa, and avocado.
The potato is your blank canvas, ready for whatever creation you dream up. It’s a habit that starts with one great recipe, and just keeps giving.
BBQ Chicken Stuffed Baked Potatoes Recipe
Description
Tender bites of barbecue chicken stuffed into a fluffy baked potato with perfectly crispy skin make these BBQ Chicken Stuffed Baked Potatoes a hearty, satisfying meal. Easy to prepare with minimal effort, this dish is perfect for busy weeknights or casual family dinners. Whether you use leftover chicken or a store-bought rotisserie bird, it’s always a crowd-pleaser!
ingredients
For the Baked Potatoes
For the BBQ Chicken Filling
Optional Toppings
Instructions
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Preheat the oven to 350°F (177°C). Scrub the potatoes thoroughly under cold water, then pat completely dry.
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Poke several holes in each potato with a fork. Place them on a baking sheet. Drizzle lightly with olive oil and rub to coat evenly. Generously sprinkle with kosher salt.
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Bake for about 65–75 minutes, or until the potatoes are fork-tender and the skins are crisp.
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While the potatoes bake, combine chopped cooked chicken and barbecue sauce in a medium saucepan over low heat. Warm gently for 5–10 minutes, stirring occasionally, until heated through.
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Once potatoes are done, remove from oven and let rest for 5 minutes. Slice each one open lengthwise and fluff the insides with a fork.
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Spoon the warm BBQ chicken mixture generously into each potato. Top with shredded cheese, sour cream, and fresh chives as desired.
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Serve immediately and enjoy!
Nutrition Facts
Servings 6
Serving Size 1 stuffed potato
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 6g30%
- Cholesterol 95mg32%
- Sodium 1150mg48%
- Potassium 1200mg35%
- Total Carbohydrate 72g24%
- Dietary Fiber 8g32%
- Sugars 18g
- Protein 32g64%
- Calcium 120 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Shortcut tip: Use a rotisserie chicken and your favorite store-bought BBQ sauce for a 15-minute prep version.
- Make it vegetarian: Swap chicken for black beans or jackfruit simmered in BBQ sauce.
- Extra flavor: Try homemade Tangy Memphis BBQ Sauce or Sweet & Spicy BBQ Sauce.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Frequently Asked Questions
Can I prep the potatoes ahead of time?
Yes! Bake the potatoes up to a day in advance. Reheat in a 350°F oven for 15–20 minutes before stuffing.
What kind of chicken works best?
Any cooked chicken works—rotisserie, grilled, baked, or pan-fried. Even leftover Thanksgiving turkey makes a great substitute!
Can I freeze stuffed baked potatoes?
It’s best to freeze just the baked potatoes (unstuffed) or the BBQ chicken separately. Freezing the assembled dish can make the potato texture grainy upon reheating.