Cheesy BBQ Chicken Potato Skins. Piping hot baked potatoes are topped with sweet and tangy bbq sauce, chicken, and cheese. It makes a cozy, comfort meal or hearty appetizer while being simple to make.

CHEESY BBQ CHICKEN POTATO SKINS

I think potatoes are the most versatile of any vegetable. There are a zillion different delicious ways to prepare them and, frankly, I can only think of one way that I don’t enjoy potatoes. (In my defense, if my parents had not insisted and forced me to eat potato salad when I was young I probably would have grown to like it.)

I digress.

Potatoes are a great pantry staple since they are so versatile. Make a main dish or a side recipe with them. I used russet potatoes in this recipe, topped them with barbecue chicken, and turned it into an easy meal.

Need it faster? Microwave the potatoes instead of baking them. Pop over and read Best Microwave Baked Potato Recipe.

INGREDIENTS FOR YOUR CHEESY CHICKEN POTATO SKINS

I allowed a whole potato for the main course serving. If you’re serving this as a side dish you may want to count 1/2 a potato as a serving.

Russet potatoes
Chicken
BBQ sauce
Cheddar
Green peas
Olive oil

METHOD

First, clean the potatoes and wrap them in foil. You’ll bake them like normal.
While they’re baking, cut up the chicken and cook it on the stovetop.
Once it’s cooked, add the peas. Be careful not to overcook them or they’ll by mushy.
Next, when the potatoes are cool enough to work with, scoop the inside out leaving the skin and about 1/4-inch of potato.
Almost there, mix the potato you scooped out with the cheese and chicken mixture and fill the potato skins.
Finally, bake until hot.

HOW DO I STORE LEFTOVER STUFFED POTATOES?

These stuffed potatoes can be kept in the fridge in an airtight container for five days. As well, you can freeze them for up to 3 months, to reheat them, place them directly in the oven for 20 to 30 minutes at 350˚F.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Best Crispy Roast Potatoes. One of my favorite ways to cook potatoes. As well, this recipe yields a crispy exterior and creamy inside.
Roasted Garlic Ranch Potatoes Ranch seasoning and Everything but bagel is true winners for flavoring vegetables.
Crock Pot Crack Hash Brown Potatoes – Not surprising, making potatoes in the slow cooker makes a super-easy side. Loaded with cheese and bacon, this is always a crowd-pleaser.
Hasselback Scalloped Potatoes – This is one of my most popular recipes. It combines Hasselback and scalloped potato components.
Campfire Potato Foil Packs – A great recipe for camping or grilling.

Also, please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

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CHEESY BBQ CHICKEN POTATO SKINS

Cheesy BBQ Chicken Potato Skins. Piping hot baked potatoes are topped with sweet and tangy bbq sauce, chicken, and cheese.

Author: Paula

5 from 1 vote

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Prep Time: 20

Cook Time: 1 15

Servings: 4 servings

Ingredients

4 large russet potatoes
2 small chicken breasts boneless, skinless
1 tablespoons | 15ml olive oil
½ cup |125ml green peas optional
1 cup cheddar cheese shredded
¼ cup BBQ sauce your favorite

Instructions

Preheat the oven to 375°F.
Wrap the potatoes individually in aluminum foil, then place them on a baking sheet. Bake for 50 minutes until tender.
Meanwhile, cut the chicken into cubes (about ½-inch), season the chicken cubes with salt and pepper
In an oven-proof skillet, heat 2 tsp oil over medium heat. Cook the chicken for 8 to 10 minutes or until the inside of the chicken flesh has lost its pink color. Add the BBQ sauce and peas, mix well until the chicken is well coated. Continue cooking for 2 minutes
Remove the cooked potatoes from the foil sheets. Cut the potatoes in half lengthwise.
Scoop them out with a spoon, leaving about 1/4-inch of flesh around the edges and taking care not to damage the skin.
Place the leftover flesh in a large bowl, mash it.
Add the chicken mixture and mix well.
Place the potatoes on a baking sheet lined with parchment paper, then top with the chicken mixture
and cheese.
Bake for 20 minutes.
Serve hot.