Cheesy BBQ Chicken Potatoes (Print Version)
Baked russet potatoes stuffed with barbecue chicken, melted cheddar, and crispy bacon, then finished with sour cream and green onions.
# Ingredients:
→ For the potatoes
01 -
4 large russet potatoes (about 2.5 lb/1.1 kg total), scrubbed
02 -
2 tablespoons olive oil
03 -
1 teaspoon kosher salt
04 -
3 tablespoons unsalted butter, softened
→ For the BBQ chicken filling
05 -
2 cups (280 g) cooked chicken, shredded (rotisserie chicken works well)
06 -
3/4 cup (180 ml) barbecue sauce
07 -
1/4 teaspoon black pepper
→ For the toppings
08 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
09 -
4 slices bacon, cooked and crumbled
10 -
1/3 cup (75 g) sour cream
11 -
2 green onions, thinly sliced
# Instructions:
01 -
Scrub the russets, pierce each one several times with a fork, and rub with olive oil and salt. Bake directly on the oven rack at 400°F (200°C) for 50 to 60 minutes, until a knife slides in with no resistance.
02 -
While the potatoes bake, toss the shredded chicken with the barbecue sauce and black pepper in a bowl until every piece is coated.
03 -
Cook the bacon in a skillet or in the oven until crisp. Drain on paper towels and crumble once it's cool enough to handle.
04 -
Cut each hot potato open lengthwise, leaving the bottom intact, and mash the butter into the exposed flesh with a fork without tearing the skin.
05 -
Spoon the barbecue chicken into each potato and top with the cheddar cheese. Return to the oven for 8 to 10 minutes, until the cheese is fully melted.
06 -
Top each potato with sour cream, crumbled bacon, and sliced green onions. Serve right away while the cheese is still pulling.
# Notes:
01 -
Choose a thick barbecue sauce so the filling doesn't turn watery once it's tucked inside the potato.
02 -
One rotisserie chicken yields about 3 cups of shredded meat, more than the 2 cups this recipe needs, so you'll have extra for sandwiches.