BBQ Chicken Stuffed Potato Skins
BBQ Chicken Stuffed Potato Skins are a great dinner recipe!
They could also be served as a party appetizer or game day snack!
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.
Then drizzle about 9 to 10 ounces of BBQ sauce.
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.
Then shred the chicken with two forks right in the crock pot.
Add more BBQ sauce and the chicken is ready to go!
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 🙂
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.
Top them with some shredded cheese and bake for 5 more minutes to get that cheese nice and melty.
YUM!
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!
BBQ Chicken Stuffed Potato Skins were SOOOO good!
Similar recipes to BBQ Chicken Stuffed Potato Skins are…
Chicken Bacon Ranch Stuffed Potatoes
Twice Smoked Cheesy Potatoes
Jalapeno Popper Twice Baked Potatoes
BBQ Pork Loaded Fries
.
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BBQ Chicken Stuffed Potato Skins
BBQ chicken stuffed in potato skins and topped with cheese
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 1/2 tablespoons BBQ seasoning
- 18 ounce bottle BBQ sauce
- 4 Russet baking potatoes
- 1 tablespoon olive oil
- kosher salt, pepper
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 tablespoon balsamic vinegar
- Optional: pickled jalapenos
Instructions
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Put the chicken in a crock pot. Sprinkle both sides with 2 tablespoons of the BBQ seasoning and drizzle half of the BBQ sauce over top. Set the crock pot to low for 6 hours.
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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.
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Brush the potatoes with olive oil and sprinkle with kosher salt and pepper. Bake the potatoes in a 400 degree oven for 1 hour.
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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.
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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.
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Top each potato skin with she shredded cheese and bake 5 more minutes.
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In a bowl, whisk together the sour cream, balsamic vinegar, and remaining 1/2 tablespoon BBQ seasoning. Serve the potatoes with the sour cream mixture drizzled over top and pickled jalapenos if desired.
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