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BBQ Turkey Stuffed Red Potatoes
Servings:
6
servings
Ingredients
6
medium red potatoes
olive oil
kosher salt
3
cups
leftover turkey diced into approximately 1/2" pieces
2
cups
barbecue sauce
plus extra for serving
shredded cheddar cheese
chopped green onions
sour cream
Instructions
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 turkey. The
turkey 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 turkey mixture works great with
these nachos
as well.