Tag Archives: BBQ Chicken

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.


BBQ Chicken Baked Potato

BBQ Chicken Baked Potato
Not that it’s rocket science but Jill and I perfected the baked potato several years ago. Perfectly salted and peppered skin with a perfectly pillow soft inside that begs for your favorite potato toppings. We sometimes get these BBQ brisket potatoes from a local joint so naturally when staring in fridge I saw chicken and some left over BBQ sauce that I made for my Carolina Pulled Pork BBQ sandwiches. I also had some pimento cheese left over from my chicken biscuits. Sounded like a winner.

2 Idaho Potatoes
Kosher Salt
Black Pepper
Olive Oil
2 chicken breasts
Fresh Shredded Cheese
Sour Cream

BBQ Sauce (See my Carolina Pulled Pork Recipe)
Pimento Cheese (see my Pimento Cheese Chicken Biscuit Recipe)

1. The perfect baked potato……scrub and wash your potatoes and pat them dry. Stab them with an ice pick or fork to the core. Maybe 10 stabs or so. Rub with olive oil and liberally sprinkle on Kosher salt and Pepper on the outside. In a 400 degree oven, nestle each potato on a piece of oil (but don’t wrap it) Put the potato directly on the oven rack. The foil is only there to keep from dripping in your oven. So you could also just put the potato on the rack and place a pan underneath to collect any drippings. Roast the potato for 50mins without touching it or checking on it. Perfection. IMG_9072

2. For my chicken I sliced two chicken breasts into bite sized pieces and then salted and peppered them with a little chili powder. In a medium heated skillet and I cooked them until both sides were browned. I then lowered the heat and poured in my BBQ sauce and let the chicken simmer while my potatoes roasted.

3. Once the potato was done I split them and scooped out the insides and folded it with some sour cream, cheddar cheese and about a cup of pimento cheese. I mixed it well and put it back into potato skins and topped with BBQ chicken and a little cheddar cheese.