Ingredients
Scale
- 6 large russet potatoes
- olive oil
- kosher salt
- 3 cups cooked chicken, chopped bite-size
- 2 cups barbecue sauce, store-bought or homemade
- Optional toppings: sour cream, shredded cheese, chopped fresh chives
Instructions
- Heat your oven to 350°F (175°C). Clean the potatoes. Dry them. Poke holes in each potato with a fork. Put them on a baking sheet. Drizzle with oil. Sprinkle salt on each potato. Bake for about 1 hour. They are ready when a fork goes in easily. The skin will be crisp.
- When the potatoes are nearly done, put the chicken in a saucepan. Add the barbecue sauce. Stir to combine. Warm it over low heat for under 10 minutes. Add more sauce if you want.
- Take the potatoes from the oven. Cut each one open down the middle. Fluff the inside with a fork. Spoon the barbecue chicken on top. You can also chop the potato onto a plate first. Add cheese, sour cream and chives. Serve.
Notes
- Use leftover cooked chicken or a rotisserie chicken.
- Make sure the potatoes are dry before oiling for a crispier skin.
- You can bake the potatoes ahead of time and reheat them.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 480
- Sugar: 18g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg