Stuffed BBQ Baked Potatoes

Name: Stuffed BBQ Baked Potatoes (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 4 Russet Potatoes; 1 lb Boneless Skinless Chicken Thighs; 1 tbsp Olive Oil; 1 tsp Paprika; 1/2 tsp Garlic Powder; 1/4 tsp Black Pepper; 1 cup BBQ Sauce; 2 tbsp Butter; 2 tbsp All-Purpose Flour; 2 cups Milk; 1 cup Shredded Cheddar Cheese; 1/4 tsp Salt; 1/8 tsp Black Pepper; 2 tbsp Chopped Green Onions; 2 tbsp Sour Cream

⏱1h 15m

👥4

🔥650 cal

Easy

🍽️American

🥗Gluten-Free

Classic baked potatoes loaded with savory BBQ chicken and a creamy cheese sauce. A hearty and satisfying meal that's easy to make.

4 Russet Potatoes

1 lb Boneless Skinless Chicken Thighs

1 tbsp Olive Oil

1 tsp Paprika

1/2 tsp Garlic Powder

See all 15 ingredients ↓

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⏱1h 15m

👥4

🔥650 cal

Easy

🍽️American

🥗Gluten-Free

Classic baked potatoes loaded with savory BBQ chicken and a creamy cheese sauce. A hearty and satisfying meal that's easy to make.

#potatoes #chicken #bbq #comfort food #dinner

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes and pierce several times with a fork.
Bake potatoes for 60-75 minutes, or until tender.
While potatoes bake, prepare the chicken. In a bowl, toss Chicken ingredients with olive oil, paprika, garlic powder, and pepper.
Heat a skillet over medium-high heat. Cook chicken until browned and cooked through, about 8-10 minutes. Shred the chicken and toss with BBQ Sauce.
Make the Cheese Sauce. In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in Cheddar Cheese, Salt, and Pepper until cheese is melted and sauce is smooth.
Once potatoes are cooked, carefully cut a slit down the center of each potato. Fluff the inside with a fork.
Stuff each potato with the BBQ chicken, then top with Cheese Sauce, Green Onions, and Sour Cream. Serve immediately.

Ingredients

Potatoes
4 4 Russet Potatoes
Chicken
1 lb 450 g Boneless Skinless Chicken Thighs
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Paprika
1/2 tsp 2.5 mL Garlic Powder
1/4 tsp 1.25 mL Black Pepper
BBQ Sauce
1 cup 240 mL BBQ Sauce
Cheese Sauce
2 tbsp 30 mL Butter
2 tbsp 30 mL All-Purpose Flour
2 cups 480 mL Milk
1 cup 115 g Shredded Cheddar Cheese
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Black Pepper
Toppings
2 tbsp 30 mL Chopped Green Onions
2 tbsp 30 mL Sour Cream

Equipment

Baking Sheet
Fork
Skillet
Saucepan
Whisk
Bowl

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes and pierce several times with a fork.
Bake potatoes for 60-75 minutes, or until tender.
While potatoes bake, prepare the chicken. In a bowl, toss Chicken ingredients with olive oil, paprika, garlic powder, and pepper.
Heat a skillet over medium-high heat. Cook chicken until browned and cooked through, about 8-10 minutes. Shred the chicken and toss with BBQ Sauce.
Make the Cheese Sauce. In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in Cheddar Cheese, Salt, and Pepper until cheese is melted and sauce is smooth.
Once potatoes are cooked, carefully cut a slit down the center of each potato. Fluff the inside with a fork.
Stuff each potato with the BBQ chicken, then top with Cheese Sauce, Green Onions, and Sour Cream. Serve immediately.

Nutrition per serving

Calories 650