Bbq Chicken Loaded Potato Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Scrub the russet potatoes clean and pat dry.

Prick each potato several times with a fork, rub evenly with the olive oil, then sprinkle with the kosher salt and freshly ground black pepper. Place directly on an oven rack or on a baking sheet lined with foil for easier cleanup.

Bake until skins are crisp and a skewer slides easily into the center, about 50–60 minutes depending on size. Remove from oven and let cool slightly (5–10 minutes) so they are safe to handle.

While potatoes bake, prepare the BBQ chicken. Combine the shredded cooked chicken, BBQ sauce, smoked paprika, garlic powder, onion powder, and 1/4 teaspoon salt in a medium bowl. Toss until the chicken is evenly coated.

Warm the coated chicken in a skillet over medium heat for 3–5 minutes, stirring occasionally, until heated through and the sauce is slightly reduced and glossy. Turn heat off and keep covered until assembly.

If you haven't already, cook the bacon until crisp (cast-iron skillet or oven at 400°F for 12–18 minutes works well). Drain on paper towels and crumble into pieces.

When potatoes are cool enough to handle, cut each potato lengthwise about 3/4 of the way through and gently squeeze the ends to open. Use a fork to fluff the interior a little to create room for fillings.

Evenly divide the warmed BBQ chicken among the 4 potatoes, spooning it into the cavities created. Top each filled potato with a mixture of the shredded cheddar and Monterey Jack cheeses.

Place the topped potatoes on a baking sheet and return to the oven on broil (or 450°F) for 2–4 minutes, watching closely, until the cheese melts and bubbles and edges are golden. Remove from oven.

Spoon about 2 tablespoons of sour cream onto each potato (or to taste). Sprinkle crumbled bacon and sliced green onions over the top of each potato.

Garnish with chopped cilantro and add hot sauce to taste if desired. Serve immediately.