Barbecue Stuffed Baked Potatoes Recipes

BARBECUE-STUFFED POTATOES

Steps:

• Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven. Microwave uncovered on High 5 minutes; turn potatoes over. Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.
• Meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onions; set aside.
• Place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food). Microwave on High 2 minutes or until thoroughly heated.
• Cut potatoes open; fluff with fork. Top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onions.

BARBECUE STUFFED BAKED POTATOES

Steps:

• Add the chicken to a small bowl.
• Open the can of beans, and pour off 1/2 cup of the liquid. Add the liquid to the chicken, toss to coat, and place in the fridge to marinate for about 30 minutes, up to 2 hours.
• Meanwhile, grate the cheese and have it ready.
• Prick the potatoes all over with a fork, and wrap in foil. Toss near the coals and cook until soft--about 45 minutes or so.
• Grill the chicken until done. Let rest for 10 minutes before slicing.
• Warm the rest of the beans on the stove.
• To serve, slice open the potatoes, add generous scoops of beans, top with sliced chicken, grated cheese, and serve.

BARBECUE-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 350˚F.
• Rinse the potatoes very well under cold water and scrub them clean. Dry them well with a clean kitchen towel. Pierce each potato with the tip of a sharp knife or the tines of a fork (so that steam can escape during baking and the potato doesn't explode). Roll the potatoes in the olive oil and sprinkle them with salt. Bake the potatoes for about 1 1/2 hours. To test for doneness, gently squeeze the potatoes' sides; they should yield nicely to the touch. Remove the potatoes from the oven and let them rest for 5 minutes. Do not turn the oven off.
• Cut each potato in half, lengthwise. Using a large spoon, scoop out the insides of the potato halves, leaving enough flesh on the skin so the shell remains intact. Set the potato shells aside. Put the scooped-out potato in a large bowl.
• Add the sour cream, butter, and salt and pepper to the bowl, and mash with a fork until the potato filling is combined and smooth. Fold in the pork and 1/2 cup of the cheese.
• Spoon the mixture into the potato shells, and place the shells on a large baking sheet. Bake in the oven for about 15 minutes or until thoroughly warmed through.
• Remove the potatoes from the oven, top with the remaining 4 teaspoons cheese and the green onions and sour cream and serve immediately.

BBQ CHICKEN STUFFED BAKED SWEET POTATOES RECIPE

Steps:

• Scrub the outside of each potato and remove any blemishes.
• Poke the outside of each sweet potato multiple times with a fork then place on a baking sheet and place on the middle oven rack.
• Heat oven to 425 degrees and bake for 45 minutes, or until a fork easily presses into the center.
• Meanwhile, spray a 9 x 13 inch baking dish with nonstick cooking spray.
• Place chicken breasts in prepared pan and cover with BBQ sauce.
• Bake at 375 degrees for 25-30 minutes, or place in the oven with the sweet potatoes for the last 20 minutes of cooking. Make sure chicken is cooked all the way through.
• Remove chicken and sweet potatoes from the oven.
• Shred cooked BBQ chicken.
• Cut each sweet potato down the middle and fill with shredded chicken.
• Divide mozzarella cheese, red onion and chopped cilantro evenly between each potato and put on top of each baked potato.
• Broil on high for 2-3 minutes, or until cheese is completely melted.
• Serve hot.