BBQ Chicken Stuffed Baked Potatoes

This is absolutely divine!

So simple, yet soo good!

I had some leftover chicken from my roast and some potatoes that needed to be used up, so why not combine the two?

Well it turned out pretty awesome and Chris totally loved it!

And the ingredients are very simple, just some baking(russet) potatoes, some leftover chicken, bbq sauce and toppings of your choice!

My favorites are shredded cheddar, sour cream and chopped green onions(or chives) to make ’em all fancy šŸ™‚

Btw the weather here is absolutely perfect right now!

Like I totally wanna go have a picnic in the park, or go hiking.

Picnic, now that’s definitely doable, but me hiking?

My husband would totally laugh at the idea and ask “Are you gonna go hiking in your high heels?”

Which I guess is a good question, knowing the fact that I didn’t own a pair of running shoes before I met him, and going hiking in heels sounds like something I might actually do….  but anyways hopefully the weather will keep up for at least a few more days šŸ™‚

Stars: 5

Level: Easy

Comments: We love anything BBQ so we adored these!

Negatives: None very easy recipe!

Will I make these again? Yes!

So here’s how to make these awesome baked potatoes!

BBQ Chicken Stuffed Baked Potatoes

Serves 2


  • 2 large russet potatoes
  • 1 cup shredded chicken
  • 1/2 cup BBQ sauce
  • 2 tbsp butter
  • salt and pepper
  • toppings such as shredded cheddar, sour cream, green onions

Directions: Preheat oven to 350F.

Wash and scrub the potatoes clean, then dry with a paper towel. Pierce the potatoes with a fork a few times, then transfer to a baking sheet and bake in a preheated oven for 65 – 75mins or until tender when pierced with a fork.

Let the potatoes cool a bit while preparing the chicken.

Combine the chicken and BBQ sauce in a saucepan and cook over medium low heat until heated through.

Cut the potatoes in half (lengthwise), salt and pepper the inside. Put 1tbsp of butter in each potato, then spoon in plenty of the BBQ chicken mixture. Top with cheddar, sour cream and green onions.

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