Loaded BBQ Baked Potatoes
Loaded BBQ Baked Potatoes
Ingredients
For the Potatoes
- 4 Russet potatoes, large
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the BBQ Chicken
- 2 cups cooked chicken, shredded, from a rotisserie chicken or leftover
- 1 cup BBQ sauce, your favorite smoky variety
For the Toppings
- 1 1/2 cups Cheddar cheese, shredded
- 1/2 cup sour cream
- 1/4 cup green onions, thinly sliced
- 8 bacon, slices, cooked crispy and crumbled
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400°F - 2
Scrub the Russet potatoes thoroughly under cold running water. Pat them completely dry with paper towels. Rub each potato with about 1/4 tablespoon of olive oil, then sprinkle evenly with kosher salt and freshly ground black pepper.
⏱️ 5 min - 3
Using a fork, pierce each potato several times all over. Place the seasoned potatoes directly on the prepared baking sheet.
⏱️ 2 min - 4
Bake the potatoes for 50 to 60 minutes, or until they are fork-tender. A good test is to squeeze the potato gently; it should yield easily.
⏱️ 60 min•🌡️ 400°F - 5
While the potatoes are baking, prepare the BBQ chicken. In a medium saucepan over medium-low heat, combine the shredded cooked chicken and BBQ sauce. Stir well to coat the chicken evenly. Heat gently for 5 to 7 minutes, or until the chicken is heated through and the sauce is bubbling slightly. Alternatively, you can heat this mixture in a microwave-safe bowl for 2-3 minutes, stirring halfway.
⏱️ 7 min - 6
Once the potatoes are done, carefully remove them from the oven. Using a sharp knife, slice each potato lengthwise down the center, being careful not to cut all the way through the bottom skin. Gently squeeze the ends of the potato to open it up and fluff the inside flesh with a fork.
⏱️ 5 min - 7
Divide the hot BBQ chicken mixture evenly among the four potatoes, spooning it into the opened centers. Top each potato generously with shredded Cheddar cheese. Return the potatoes to the oven for 3 to 5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 400°F - 8
Remove the loaded potatoes from the oven. Garnish each potato with a dollop of sour cream, a sprinkle of sliced green onions, and crumbled bacon. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded BBQ Baked Potatoes
Ingredients
For the Potatoes
- 4 Russet potatoes, large
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the BBQ Chicken
- 2 cups cooked chicken, shredded, from a rotisserie chicken or leftover
- 1 cup BBQ sauce, your favorite smoky variety
For the Toppings
- 1 1/2 cups Cheddar cheese, shredded
- 1/2 cup sour cream
- 1/4 cup green onions, thinly sliced
- 8 bacon, slices, cooked crispy and crumbled
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400°F - 2
Scrub the Russet potatoes thoroughly under cold running water. Pat them completely dry with paper towels. Rub each potato with about 1/4 tablespoon of olive oil, then sprinkle evenly with kosher salt and freshly ground black pepper.
⏱️ 5 min - 3
Using a fork, pierce each potato several times all over. Place the seasoned potatoes directly on the prepared baking sheet.
⏱️ 2 min - 4
Bake the potatoes for 50 to 60 minutes, or until they are fork-tender. A good test is to squeeze the potato gently; it should yield easily.
⏱️ 60 min•🌡️ 400°F - 5
While the potatoes are baking, prepare the BBQ chicken. In a medium saucepan over medium-low heat, combine the shredded cooked chicken and BBQ sauce. Stir well to coat the chicken evenly. Heat gently for 5 to 7 minutes, or until the chicken is heated through and the sauce is bubbling slightly. Alternatively, you can heat this mixture in a microwave-safe bowl for 2-3 minutes, stirring halfway.
⏱️ 7 min - 6
Once the potatoes are done, carefully remove them from the oven. Using a sharp knife, slice each potato lengthwise down the center, being careful not to cut all the way through the bottom skin. Gently squeeze the ends of the potato to open it up and fluff the inside flesh with a fork.
⏱️ 5 min - 7
Divide the hot BBQ chicken mixture evenly among the four potatoes, spooning it into the opened centers. Top each potato generously with shredded Cheddar cheese. Return the potatoes to the oven for 3 to 5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 400°F - 8
Remove the loaded potatoes from the oven. Garnish each potato with a dollop of sour cream, a sprinkle of sliced green onions, and crumbled bacon. Serve immediately.
⏱️ 3 min