Recipe from and with thanks to my sister, Jenny
bbq chicken stuffed potatoes
Servings: 6 servings
Calories: 508 kcal
large russet potatoes
store-bought or homemade
Optional toppings: sour cream
shredded cheese, chopped fresh chives
Preheat the oven to 350 degrees. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet. Drizzle the potatoes lightly with oil. Generously sprinkle each potato with salt and then place in the oven. Bake for just over an hour, until fork tender. They should be crisp on the outside and tender inside.
When the potatoes are almost finished baking, place the cooked and chopped chicken in a medium-size saucepan and cover with barbecue sauce. Stir gently to combine and warm over low heat until steaming hot, this should take less than 10 minutes. Add more sauce as desired, until the chicken is as saucy as you like.
When the potatoes are finished, remove from the oven and slice each one down the center and fluff with a fork. Top each potato with the barbecue chicken mixture. For ease of serving, you can also simply chop a baked potato onto a plate and top with the chicken. Garnish with cheese, sour cream and chives as desired. Enjoy!
FREEZER MEAL: This is a great recipe to double or triple if you have extra chicken. The chicken and sauce can be cooled completely and then transferred to a freezer-safe ziploc bag or airtight container. Thaw completely before reheating. Cook and stuff the potatoes as directed above. The chicken mixture works great with these nachos as well.