Carmen
BBQ chicken stuffed baked potatoes take two comfort food favorites and put them on one plate. Russet potatoes bake low and slow until the skins turn crisp and the insides go fluffy, while chopped chicken simmers gently in tangy barbecue sauce. Split the potatoes open, pile on the saucy chicken, and finish with melted cheese, sour cream and chives for a hearty dinner that’s just as good for using up leftover chicken as it is for a planned meal.
Getting crispy potato skin every time
Crispy skin comes down to a few small steps that are easy to skip but make a real difference. Scrubbing and drying the potatoes thoroughly before baking removes surface starch and moisture that would otherwise steam the skin rather than crisp it. A light drizzle of olive oil followed by a generous, all-over coating of salt gives the skin something to crisp against in the oven, rather than baking dry. Piercing each potato several times with a fork isn’t just for crisping — it lets steam escape as the potato bakes, which prevents pressure from building up inside and keeps the potato from splitting open in the oven.
Turning leftover chicken into a saucy BBQ filling
This recipe is a great way to use up leftover chicken, since the chopped chicken only needs to simmer gently in barbecue sauce until it’s heated through and coated evenly — about 10 minutes or less over low heat. Keeping the heat low and stirring occasionally prevents the sauce from scorching or reducing too much before the chicken is fully warmed. If the chicken looks dry once it’s heated through, stir in a splash more barbecue sauce to loosen it up; a saucier filling holds together better once spooned over the potato and won’t dry out as it sits.
How long to bake potatoes for a fluffy interior
At 350°F, russet potatoes typically need a little over an hour to bake through completely, though exact timing depends on their size. You’ll know they’re ready when the skin feels crisp to the touch and a fork slides easily into the center with no resistance. Baking at a moderate temperature like this, rather than blasting them at a higher heat, gives the inside time to cook through fully before the skin overcooks or burns. If you’re short on time, you can par-cook the potatoes in the microwave for a few minutes before transferring them to the oven to finish, which shortens the total bake time while still crisping the skin.
Two ways to serve: stuffed whole or potato bowls
There are two easy ways to plate this dish, and which one works best depends on how you’re serving it. Slicing each potato open lengthwise and fluffing the inside with a fork, then spooning the BBQ chicken directly on top, gives you the classic loaded baked potato look — great for a sit-down dinner. For easier serving, especially with kids or a crowd, chop the baked potato into bite-sized pieces on a plate first, then pile the chicken and toppings over the top; this method also makes it easier to get an even ratio of potato to filling in every bite, since whole stuffed potatoes can be trickier to portion evenly.
Choosing the right BBQ sauce for the chicken
Since the barbecue sauce is really the main flavor of this dish, it’s worth choosing one you genuinely enjoy rather than reaching for whatever’s on hand. A classic tomato-based sauce gives the most familiar, sweet-and-tangy flavor, while a vinegar-based or mustard-based BBQ sauce will shift the dish toward something sharper and less sweet. Homemade barbecue sauce works just as well if you have a favorite recipe, and lets you control the sweetness and heat level precisely. Whichever sauce you choose, taste the chicken mixture once it’s warmed through and stir in a little extra sauce if it needs more moisture or flavor.
Ingredients
- 7 large russet potatoes
- olive oil for drizzling
- kosher salt for seasoning
- 3 ½ cups cooked chicken chopped bite-size
- 2 ¼ cups barbecue sauce store-bought or homemade
Optional toppings:
- sour cream
- shredded cheese
- fresh chives chopped
Instructions
- Heat the oven to 350°F. Scrub each potato clean, rinse, and pat dry, then pierce several times with a fork. Arrange them on a baking sheet, drizzle lightly with oil, and season generously with salt all over.
- Slide the potatoes into the oven and let them bake for a little over an hour, until they’re crisp on the outside and easily pierced with a fork on the inside.
- Toward the end of the baking time, add the chopped chicken to a saucepan along with the barbecue sauce. Warm gently over low heat, stirring occasionally, until heated through — about 10 minutes or less. Stir in extra sauce if you’d like it saucier.
- Once the potatoes are done, take them out and slice each one open lengthwise, fluffing the inside with a fork. Spoon the barbecue chicken generously over each one — or, for easier serving, chop the potato onto a plate first and top with the chicken.
- Finish with cheese, sour cream, and chives as you like, then serve.
Notes
- Scrub and dry potatoes well, then oil and salt generously for the crispiest skin.
- Pierce potatoes with a fork before baking to let steam escape and prevent splitting.
- Use leftover or rotisserie chicken — it just needs to warm through in the sauce.
- Keep potato and chicken filling stored separately for the best leftovers.
- Chop the potato onto a plate first for easier, more even servings.
- Reheat potato and chicken separately, then reassemble just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.