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Avatar photoJohnson Maya

BBQ Chicken Stuffed Potatoes: Easy, Cheesy Dinner

These BBQ chicken stuffed potatoes are the ultimate comfort meal—fluffy baked potatoes loaded with smoky shredded chicken, tangy barbecue sauce, melted cheddar, and fresh garnishes. Perfect for weeknights or potlucks, they're hearty, delicious, and easy to customize.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 4 large russet potatoes (about 8 oz each)
  • 2 cups cooked chicken, shredded or chopped
  • 1 cup barbecue sauce (preferably smoky-sweet)
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • ¼ cup unsalted butter, melted
  • ¼ cup green onions, finely chopped
  • Optional toppings: bacon bits, jalapeños, cilantro
  • FOR SERVING:
  • Extra sour cream
  • Pickled jalapeños
  • Freshly cracked black pepper

Equipment

  • Baking sheet
  • Fork
  • Mixing bowls
  • Skillet (if warming chicken)
  • Oven

Method
 

  1. bbq chicken stuffed potatoes recipeCard1
  2. Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake directly on the oven rack for 55–60 minutes, or until skins are crisp and insides tender. For faster cooking, microwave for 8 minutes per side, then finish in the oven for 10 minutes to crisp the skin.
  3. While potatoes bake, combine shredded chicken and barbecue sauce in a bowl. Warm gently in a skillet over medium heat until heated through and well-coated. Stir in a teaspoon of smoked paprika or apple cider vinegar for extra depth.
  4. Once cool enough to handle, slice potatoes open and fluff insides with a fork. Scoop out about ¼ of the flesh into a bowl, leaving a sturdy shell. Mash scooped flesh with melted butter and sour cream until creamy.
  5. Mix the barbecue chicken into the mashed potato mixture. This enriches the filling with both texture and flavor. Divide the mixture and stuff each potato, mounding it high.
  6. Top each potato generously with shredded cheddar. Place on a baking sheet and broil 3–5 minutes until cheese is bubbly and golden at the edges.
  7. Remove from oven and let rest for 2 minutes. Garnish with sour cream, green onions, and optional toppings like bacon or jalapeños. Serve immediately while hot and melty.

Nutrition

Calories: 520 | Carbohydrates: 58 | Protein: 31 | Fat: 19 | Fiber: 4 | Sugar: 11

Notes

STORAGE: Store in airtight containers in the refrigerator for up to 3 days. Reheat in the oven for best texture. For freezing, wrap tightly in foil and freeze for up to 2 months.
MAKE AHEAD: Bake and scoop potatoes 1–2 days in advance. Store BBQ chicken mixture separately and assemble before baking.
SUBSTITUTIONS: Use sweet potatoes or Greek yogurt for healthier versions. Swap cheddar with pepper jack for spice.
PRO TIPS: Always pierce potatoes before baking. Use freshly grated cheese for smooth melting. Broil at the end for golden topping.
SERVING SUGGESTIONS: Pair with grilled corn, coleslaw, or a crisp green salad.
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