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BBQ Chicken Stuffed Potatoes: The Ultimate Comfort Food Recipe

BBQ Chicken Stuffed Potatoes: Prepare to embark on a culinary adventure that marries the comforting familiarity of a baked potato with the bold, smoky flavors of barbecue chicken! Are you ready to ditch the same old weeknight dinners and dive headfirst into a dish that’s guaranteed to become a family favorite? I know I am!

The beauty of BBQ Chicken Stuffed Potatoes lies not only in their incredible taste but also in their versatility. While the humble baked potato has been a staple in diets across the globe for centuries, often enjoyed simply with butter and salt, the addition of barbecue chicken elevates it to a whole new level of deliciousness. Think of it as a delightful fusion of classic comfort food and American barbecue tradition, a culinary marriage made in heaven!

What makes this dish so irresistible? It’s the perfect combination of textures and tastes. The fluffy, tender potato provides a creamy base, while the savory, slightly sweet, and smoky barbecue chicken adds a burst of flavor that will tantalize your taste buds. Plus, it’s incredibly convenient! Whether you’re looking for a quick and easy weeknight meal or a crowd-pleasing dish for your next barbecue, these stuffed potatoes are a guaranteed winner. Get ready to experience a symphony of flavors and textures that will leave you craving more!

BBQ Chicken Stuffed Potatoes this Recipe

Ingredients:

  • For the Potatoes:
    • 4 large russet potatoes, scrubbed clean
    • 2 tablespoons olive oil
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper
  • For the BBQ Chicken:
    • 1.5 pounds boneless, skinless chicken breasts
    • 1 tablespoon olive oil
    • 1 medium yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 cup your favorite BBQ sauce (I prefer a smoky-sweet variety!)
    • ½ cup chicken broth
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon smoked paprika
    • ½ teaspoon chili powder
    • ¼ teaspoon cayenne pepper (optional, for a little kick!)
    • Salt and pepper to taste
  • For the Toppings (Get creative!):
    • 1 cup shredded cheddar cheese
    • ½ cup crumbled cooked bacon
    • ¼ cup chopped green onions
    • ¼ cup sour cream or Greek yogurt
    • Optional: Diced avocado, pickled jalapeños, cilantro

Preparing the Potatoes:

  1. Preheat the Oven: First things first, preheat your oven to 400°F (200°C). This ensures the potatoes cook evenly and get that lovely crispy skin.
  2. Prepare the Potatoes: While the oven is heating, scrub the russet potatoes thoroughly under cold water. Make sure to remove any dirt or blemishes. Pat them dry with a paper towel.
  3. Oil and Season: In a small bowl, combine the olive oil, sea salt, and black pepper. Rub this mixture all over the potatoes, ensuring they are evenly coated. This helps the skin crisp up beautifully and adds flavor.
  4. Bake the Potatoes: Place the seasoned potatoes directly on the oven rack. This allows for better air circulation and crispier skins. Bake for 60-75 minutes, or until the potatoes are easily pierced with a fork. The cooking time will vary depending on the size of your potatoes.
  5. Check for Doneness: To check if the potatoes are done, carefully insert a fork into the center of one. If it goes in easily with little resistance, they’re ready. If not, continue baking for another 10-15 minutes and check again.
  6. Let Cool Slightly: Once the potatoes are cooked, remove them from the oven and let them cool slightly before handling. This will make them easier to work with.

Preparing the BBQ Chicken:

  1. Prepare the Chicken: While the potatoes are baking, you can start preparing the BBQ chicken. Cut the chicken breasts into bite-sized pieces. This will help them cook faster and more evenly.
  2. Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
  3. Cook the Chicken: Add the diced chicken to the skillet and cook until browned on all sides and cooked through. This usually takes about 8-10 minutes. Make sure the internal temperature of the chicken reaches 165°F (74°C) to ensure it’s safe to eat.
  4. Add BBQ Sauce and Seasonings: Pour in your favorite BBQ sauce, chicken broth, apple cider vinegar, smoked paprika, chili powder, and cayenne pepper (if using). Stir well to combine.
  5. Simmer the Chicken: Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes, or until the sauce has thickened slightly and the chicken is coated in the BBQ sauce. Stir occasionally to prevent sticking.
  6. Taste and Adjust Seasoning: Taste the BBQ chicken and adjust the seasoning as needed. Add salt and pepper to taste. You can also add more BBQ sauce or spices to suit your preferences.

Assembling the Stuffed Potatoes:

  1. Cut Open the Potatoes: Once the potatoes have cooled slightly, use a sharp knife to cut a lengthwise slit in the top of each potato.
  2. Fluff the Potato Flesh: Gently squeeze the ends of the potato to open it up. Use a fork to fluff the potato flesh inside. Be careful not to tear the skin.
  3. Stuff with BBQ Chicken: Spoon a generous amount of the BBQ chicken mixture into each potato. Don’t be shy!
  4. Add Cheese: Sprinkle shredded cheddar cheese over the BBQ chicken in each potato.
  5. Melt the Cheese (Optional): If you want the cheese to be extra melty, you can place the stuffed potatoes under the broiler for a minute or two, until the cheese is melted and bubbly. Watch them closely to prevent burning!
  6. Add Toppings: Top the stuffed potatoes with your favorite toppings. I like to use crumbled cooked bacon, chopped green onions, and a dollop of sour cream or Greek yogurt. Diced avocado, pickled jalapeños, and cilantro are also great additions.
  7. Serve Immediately: Serve the BBQ chicken stuffed potatoes immediately while they are hot and the cheese is melted. Enjoy!

Tips and Variations:

  • Potato Variety: While russet potatoes are the classic choice for baked potatoes, you can also use other varieties like Yukon Gold or sweet potatoes. Yukon Golds will give you a creamier texture, while sweet potatoes will add a touch of sweetness.
  • BBQ Sauce: Feel free to experiment with different BBQ sauces to find your favorite flavor combination. A smoky BBQ sauce pairs well with the chicken and potatoes, but you can also use a sweet, tangy, or spicy sauce.
  • Chicken Thighs: If you prefer dark meat, you can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking.
  • Vegetarian Option: For a vegetarian option, you can substitute the chicken with black beans or lentils. Season them with BBQ sauce and spices for a similar flavor profile.
  • Make Ahead: You can prepare the BBQ chicken ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it before stuffing the potatoes.
  • Leftovers: Leftover stuffed potatoes can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
  • Spice Level: Adjust the amount of chili powder and cayenne pepper to control the spice level of the BBQ chicken. If you prefer a milder flavor, omit the cayenne pepper altogether.
  • Cheese Variations: Instead of cheddar cheese, you can use other types of cheese like Monterey Jack, pepper jack, or a blend of cheeses.
  • Add Vegetables: You can add other vegetables to the BBQ chicken, such as bell peppers, corn, or black beans.
  • Slow Cooker Option: For an even easier preparation, you can cook the BBQ chicken in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken with a fork before stuffing the potatoes.
Serving Suggestions:

These BBQ chicken stuffed potatoes are a complete meal on their own, but you can also serve them with a side salad or coleslaw for a more balanced meal. They are perfect for a casual weeknight dinner, a potluck, or a game day gathering.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

  • Calories: Approximately 600-800 per potato
  • Protein: 40-50 grams
  • Fat: 25-35 grams
  • Carbohydrates: 60-80 grams

BBQ Chicken Stuffed Potatoes

Conclusion:

This isn’t just another stuffed potato recipe; it’s a flavor explosion waiting to happen! The combination of smoky BBQ chicken, creamy potato, and all your favorite toppings creates a truly unforgettable meal. I genuinely believe this BBQ Chicken Stuffed Potato recipe is a must-try for anyone looking for a satisfying, crowd-pleasing dish that’s surprisingly easy to make. It’s the perfect weeknight dinner solution, a fantastic option for game day gatherings, or even a fun and interactive meal for a casual get-together with friends.

Think about it: the fluffy, comforting potato base, infused with the rich flavors of butter, sour cream, and cheese, perfectly complements the tangy and savory BBQ chicken. It’s a symphony of textures and tastes that will leave you wanting more. And the best part? It’s incredibly versatile!

Want to kick things up a notch? Consider adding some diced jalapeños to the chicken mixture for a spicy kick. Or, if you’re a fan of bacon (and who isn’t?), crumble some crispy bacon on top for an extra layer of smoky goodness. For a vegetarian option, you could easily substitute the chicken with black beans, corn, and bell peppers, tossed in your favorite BBQ sauce. The possibilities are truly endless!

Serving suggestions are just as flexible. I love serving these potatoes with a simple side salad, like a crisp coleslaw or a refreshing cucumber and tomato salad, to balance out the richness. They’re also fantastic on their own as a hearty and complete meal. For a more elegant presentation, you can bake the potatoes in individual ramekins and top them with a generous dollop of sour cream and a sprinkle of fresh chives.

Don’t be afraid to experiment with different BBQ sauces to find your perfect flavor profile. Whether you prefer a sweet and tangy sauce, a smoky and spicy sauce, or a classic vinegar-based sauce, the choice is yours! This recipe is all about customization and making it your own.

I’m confident that once you try this BBQ Chicken Stuffed Potato recipe, it will become a regular in your meal rotation. It’s a guaranteed crowd-pleaser that’s both delicious and satisfying. It’s also a great way to use up leftover BBQ chicken, making it a budget-friendly and eco-conscious choice.

So, what are you waiting for? Gather your ingredients, fire up your oven (or grill!), and get ready to experience the ultimate comfort food. I’m so excited for you to try this recipe and discover just how amazing it is.

And most importantly, I want to hear about your experience! Did you make any modifications? What were your favorite toppings? What BBQ sauce did you use? Please share your photos and comments below. I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Enjoy your delicious BBQ Chicken Stuffed Potatoes!


BBQ Chicken Stuffed Potatoes: The Ultimate Comfort Food Recipe

Fluffy russet potatoes filled with savory BBQ chicken, melted cheddar cheese, and your favorite toppings like bacon, green onions, and sour cream. A hearty and delicious meal!

Prep Time20 minutes
Cook Time75 minutes
Total Time115 minutes
Category: Dinner
Yield: 4 servings
Save This Recipe

Ingredients

  • 4 large russet potatoes, scrubbed clean
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup your favorite BBQ sauce (I prefer a smoky-sweet variety!)
  • ½ cup chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional, for a little kick!)
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • ½ cup crumbled cooked bacon
  • ¼ cup chopped green onions
  • ¼ cup sour cream or Greek yogurt
  • Optional: Diced avocado, pickled jalapeños, cilantro

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the russet potatoes thoroughly under cold water. Pat them dry.
  3. In a small bowl, combine the olive oil, sea salt, and black pepper. Rub this mixture all over the potatoes.
  4. Place the seasoned potatoes directly on the oven rack. Bake for 60-75 minutes, or until the potatoes are easily pierced with a fork.
  5. Carefully insert a fork into the center of one. If it goes in easily, they’re ready. If not, continue baking for another 10-15 minutes and check again.
  6. Remove them from the oven and let them cool slightly before handling.
  7. Cut the chicken breasts into bite-sized pieces.
  8. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
  9. Add the diced chicken to the skillet and cook until browned on all sides and cooked through. This usually takes about 8-10 minutes. Make sure the internal temperature of the chicken reaches 165°F (74°C) to ensure it’s safe to eat.
  10. Pour in your favorite BBQ sauce, chicken broth, apple cider vinegar, smoked paprika, chili powder, and cayenne pepper (if using). Stir well to combine.
  11. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes, or until the sauce has thickened slightly and the chicken is coated in the BBQ sauce. Stir occasionally to prevent sticking.
  12. Taste the BBQ chicken and adjust the seasoning as needed. Add salt and pepper to taste.
  13. Once the potatoes have cooled slightly, use a sharp knife to cut a lengthwise slit in the top of each potato.
  14. Gently squeeze the ends of the potato to open it up. Use a fork to fluff the potato flesh inside. Be careful not to tear the skin.
  15. Spoon a generous amount of the BBQ chicken mixture into each potato.
  16. Sprinkle shredded cheddar cheese over the BBQ chicken in each potato.
  17. If you want the cheese to be extra melty, you can place the stuffed potatoes under the broiler for a minute or two, until the cheese is melted and bubbly. Watch them closely to prevent burning!
  18. Top the stuffed potatoes with your favorite toppings. I like to use crumbled cooked bacon, chopped green onions, and a dollop of sour cream or Greek yogurt. Diced avocado, pickled jalapeños, and cilantro are also great additions.
  19. Serve the BBQ chicken stuffed potatoes immediately while they are hot and the cheese is melted. Enjoy!

Notes

  • Potato Variety: Yukon Gold or sweet potatoes can be substituted for russets.
  • BBQ Sauce: Experiment with different BBQ sauces to find your favorite flavor.
  • Chicken Thighs: Chicken thighs can be substituted for chicken breasts.
  • Vegetarian Option: Substitute the chicken with black beans or lentils.
  • Make Ahead: The BBQ chicken can be prepared ahead of time and stored in the refrigerator for up to 3 days.
  • Leftovers: Leftover stuffed potatoes can be stored in the refrigerator for up to 3 days.
  • Spice Level: Adjust the amount of chili powder and cayenne pepper to control the spice level.
  • Cheese Variations: Monterey Jack, pepper jack, or a blend of cheeses can be used instead of cheddar cheese.
  • Add Vegetables: Bell peppers, corn, or black beans can be added to the BBQ chicken.
  • Slow Cooker Option: Cook the BBQ chicken in a slow cooker on low for 6-8 hours, or on high for 3-4 hours.

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