BBQ Chicken Twice Baked Potato

BBQ Chicken Twice Baked Potato

  • Servings: 2
  • Difficulty: easy
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BBQ Chicken Twice Baked Potato
A few weeks ago I make an attempt to make a twice baked potato that was reminiscent of a join we used to frequent in College. Tonight we felt like potatoes so I decided to go the dude route and make a proper twice baked potato and top it with BBQ diced chicken breast.

To me a twice baked potato by itself is hard to beat. It’s mac n cheese but instead of noodles you sub in potatoes. Then you top it with the sweet and assaulting BBQ sauce it’s a nice balance. I also love eating the salt crusted skin which brings an extra texture to the party.

2 Baking Potatoes
Fresh Cheddar Cheese
Sour Cream
Heavy Cream
1.5 cooked chicken breasts
BBQ sauce
Kosher Salt and Pepper
Olive Oil
Chicken Stock

1. Preheat the oven to 400 degrees. Wash and clean your potatoes and pat them dry. Stab them with an ice pick or fork. Then cover with oil and then salt and pepper and put them uncovered in the oven for 50 minutes.

2. While the potatoes are roasting, large cut your chicken breasts and simmer them in chicken broth until done. Remove from heat to cool. Once cooled remove the chicken and dice it up. Stir it in a bowl with BBQ sauce to your liking.

3. Once the potatoes are fork tender, remove them and turn your oven down to 300. Once cooled enough slice in half without cutting into two. Scoop the white part and put it in a bowl. Notice I didn’t give amounts of sour cream, cheese, salt, pepper or cream. Add the sour cream and cheese…..taste..season accordingly. If it’s dry add cream to thin it out. Once it is to your liking add the filling back into the potato cups. Top them with your mixture of BBQ chicken and put them back in the oven to heat everything up. 10mins.


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