BBQ Chicken Stuffed Potato Skins
Meals

BBQ Chicken Stuffed Potato Skins

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BBQ Chicken Stuffed Potato Skins are a great dinner idea!

They could also be served as a party appetizer or game day snack!

You could even double the batch of crock pot BBQ chicken and use the rest to make BBQ chicken quesadillas or nachos.

Cook once, but make two or three meals is one way of working smarter, not harder.

How to make BBQ Chicken Stuffed Potato Skins

For this dish you’ll need two pounds of chicken breasts.

Sprinkle both sides with your favorite BBQ seasoning.

chicken with seasoning in a crock pot

Then drizzle about 9 to 10 ounces of BBQ sauce.

I’m a sucker for Sweet Baby Ray’s BBQ sauce.

Everyone has their favorite BBQ sauce, so use your favorite for this.

BBQ chicken in a crock pot

The chicken will cook on low for at least 6 hours.

This part can be done in the morning before work so when you get home it’s very little work putting these together.

Shred the chicken with two forks right in the crock pot.

It will look like there’s too much liquid in the crock pot when you start shredding, but the chicken will absorb all that liquid.

Add more BBQ sauce and the chicken is ready to go!

shredded BBQ chicken in a crock pot

For the potato skin part of this dish, I used 4 Russet potatoes that I coated with olive oil, kosher salt, and pepper.

They baked for about an hour.

Once they were slightly cooled I cut them in half and scooped out most of the potatoes.

With the potatoes that I scooped out I saved to make mashed potatoes for tomorrow’s dinner 🙂

empty potato skin

All that’s left to do now is fill the potato skins with the BBQ chicken and bake for 15 minutes in a 400 degree oven.

BBQ Chicken Stuffed Potato Skins

Top them with some shredded cheese and bake for 5 more minutes to get that cheese nice and melty.

BBQ Chicken Stuffed Potato Skins

YUM!

BBQ Chicken Stuffed Potato Skins

I topped mine with a sour cream mixture that I whipped up while the potato skins were baking.

It’s just sour cream, balsamic vinegar and more BBQ seasoning.

We also added some pickled jalapenos for a little spice 🙂

They would also be super yummy with Sweet Pickled Red Onions!

Sweet Pickled Red Onions

BBQ Chicken Stuffed Potato Skins were SOOOO good!

BBQ Chicken Stuffed Potato Skins
BBQ Chicken Stuffed Potato Skins

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BBQ Chicken Stuffed Potato Skins
5 from 2 votes
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BBQ Chicken Stuffed Potatoes Skins

BBQ chicken stuffed in potato skins and topped with cheese

Course Main Course
Cuisine American
Keyword BBQ, Cheap Meal, Cheesy, Chicken, Loaded Potatoes, potatoes
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Servings 8 potatoes
Calories 300 kcal
Author Cheri Renee

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 2 1/2 Tbsps BBQ seasoning
  • 18 oz bottle BBQ sauce
  • 4 Russet baking potatoes
  • 1 Tbsp olive oil
  • kosher salt, pepper
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 Tbsp balsamic vinegar
  • Optional: pickled jalapenos

Instructions

  1. Put the chicken in a crock pot. Sprinkle both sides with 2 Tbsps of the BBQ seasoning and drizzle half of the BBQ sauce over top. Set the crock pot to low for 6 hours.

  2. After 6 hours, shred the chicken with two forks in the crock pot. Add the remaining BBQ sauce and stir until evenly mixed.

    Note: Do not drain the liquid from the crock pot, it will all be absorbed once the chicken is shredded.

  3. Brush the potatoes with olive oil and sprinkle with kosher salt and pepper. Bake the potatoes in a 400 degree oven for 1 hour.

  4. Once the potatoes have cooled slightly, cut in half lengthwise. Scoop out most of the potato from each half.

    Note: Discard the scooped out potatoes or save to make mashed potatoes.

  5. Place the potato skins cut side up on a lined baking sheet. Fill each potato skin with the shredded BBQ chicken. Bake in a 400 degree oven for 15 minutes.

  6. Top each potato skin with she shredded cheese and bake 5 more minutes.

  7. In a bowl, whisk together the sour cream, balsamic vinegar, and remaining 1/2 Tbsp BBQ seasoning. Serve the potatoes with the sour cream mixture drizzled over top and pickled jalapenos if desired.

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