BBQ Chicken Stuffed Potato
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Recipe Intro From thedailykale
This is my ideal summer dinner—simple, satisfying, and full of flavor. BBQ Chicken Stuffed Potato is the perfect cozy-meets-sunny meal: a crispy baked potato filled with juicy chicken, tangy BBQ sauce, gooey cheese, and bold spices. It's topped with ranch and scallions and best served with a side of homemade coleslaw for a no-fuss, feel-good dinner.
- Recipe Card
Recipe Card
ingredients
- 1 medium russet potato, scrubbed clean
- Oil, for roasting
- Kosher salt, to taste
- 1/2 cup cooked, chopped chicken
- 1/2 cup shredded mozzarella or pepper jack
- 2 - 3 tablespoons BBQ sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked or sweet paprika
- 1/4 teaspoon dried oregano
- Freshly ground black pepper, to taste
- Ranch dressing (optional), for topping
- Sliced scallions (optional), for topping
- Homemade coleslaw (optional), for serving
Method
Step 1
Preheat the oven to 400°F. Rub potato with oil and a light sprinkle of salt. Bake directly on the oven rack or on a tray for 1 hour, or until fork-tender and crispy on the outside.
Step 2
Let the potato cool slightly—just enough to handle without burning your fingers. Slice it in half lengthwise.
Step 3
Carefully scoop out the inside of each half, leaving a sturdy shell.
Step 4
In a bowl, mix the scooped potato with chicken, cheese, BBQ sauce, and spices.
Step 5
Spoon the filling back into the potato halves. Top with extra cheese if you like. Bake at 425°F for 12–15 minutes, or until the tops are melted and golden. Broil for the last couple minutes for a crispier finish.
Step 6
Top with ranch and sliced scallions. Serve with homemade coleslaw for the perfect summer plate.