Stuffed Baker Recipe

BBQ Grilled Chicken Baker

1. 1

   Preheat and organize

   Preheat the grill to medium-high heat (400-450°F / 200-230°C). Gather tools: tongs, knife, mixing bowls, and a thermometer.

2. 2

   Prepare potatoes

   Scrub Russet potatoes clean. Pierce each with a fork. Rub with olive oil and sprinkle with salt. Grill directly on the grates (or on a sheet if preferred) for 45-60 minutes, turning occasionally, until tender.

3. 3

   Cook chicken

   Season chicken with salt, pepper, garlic powder, and smoked paprika. Grill until cooked through, about 6-8 minutes per side. Dice once rested; internal temperature should reach 165°F (74°C).

4. 4

   Make filling

   In a large bowl, combine sour cream, half of the cheddar cheese, BBQ sauce, corn, diced chicken, chopped green onions, cilantro, and butter. Fold in mashed potato flesh from the potatoes to help bind the mixture.

5. 5

   Scoop potato flesh

   Carefully cut a slit along the top of each potato and scoop out some flesh into the filling mixture, leaving a sturdy shell. Mash the scooped potato and blend into the filling.

6. 6

   Assemble

   Spoon the filling back into each potato shell, mounding generously. Top with the remaining cheddar cheese.

7. 7

   Grill finished

   Return stuffed potatoes to the grill until cheese is melted and bubbly, about 5-10 minutes. If needed, move to a cooler part of the grill to prevent burning.

8. 8

   Serve

   Serve hot with extra BBQ sauce on the side and a sprinkle of fresh cilantro or green onions.