Barbecued Chicken Stuffed Potatoes Recipes

BBQ CHICKEN BAKED POTATOES

Steps:

• For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
• When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
• For the potatoes: Preheat the oven to 400 degrees F.
• Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.

OVEN BARBECUED CHICKEN AND POTATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange chicken breasts, potatoes, and onion in a large baking dish.
• Mix ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a saucepan. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour the sauce over chicken and vegetables. Cover dish with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink, the juices run clear, and the sauce has thickened, about 2 hours. An instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees F (70 degrees C).

5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
• Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
• Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
• Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
• Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
• Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
• Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
• Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
• Enjoy!

CHICKEN STUFFED POTATOES

Steps:

• Scrub, and pierce potatoes, and coat with cooking spray.
• Rub with garlic salt, and parsley, and place on a microwave safe plate.
• Microwave uncovered on high for 20 minutes.
• Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells.
• Discard pulp, or save for another use.
• In a large bowl, combine chicken and barbecue sauce.
• Spoon into potato shells.
• Top with beans, olives, and green onions, and sprinkle with cheese.
• Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
• Serve with tomatoes, and sour cream.

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.

BARBECUED CHICKEN-STUFFED POTATOES

Steps:

• Scrub and pierce potatoes. Coat with cooking spray and rub with garlic salt with parsley; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 18-22 minutes, turning once., Cut each potato in half lengthwise. Scoop out the pulp, leaving 1/2-in. shells. Discard pulp or save for another use., In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives and green onions; sprinkle with cheese. Place on a baking sheet. Bake, uncovered, at 375° until heated through, 10-12 minutes. Serve with tomatoes and sour cream.