This delicious and hearty BBQ Chicken Baked Potatoes recipe is the perfect comfort food! Tender, smoky chicken is cooked in a rich BBQ sauce, then piled onto fluffy baked potatoes with melty Cheddar and creamy sour cream. It’s an easy, satisfying meal that’s great for weeknights, and you can customize it with your favorite toppings!
Recipe Ingredients:
Chicken:
- 4 pounds boneless, skinless chicken thighs
- 1 1/2 cups BBQ sauce
- 1/4 cup honey
- 1 tablespoon vinegar
- 1 teaspoon kosher salt
- 3 chipotle peppers in adobo
- 2 cloves garlic, minced
- 1 onion, sliced
Potatoes:
- 4 medium russet potatoes
- Vegetable oil, for baking potatoes
- 2 cups sour cream
- 2 cups shredded Cheddar
- 1 cup diced green onion
How To Make BBQ Chicken Baked Potatoes?
- Cook the Chicken: In a multi-cooker, combine chicken, BBQ sauce, honey, vinegar, salt, chipotle peppers, garlic, onion, and ¼ cup / 60 ml of water. Cover, set the vent to Sealing, and pressure cook on high for 12 minutes. Quick-release the steam, remove the chicken, and shred with two forks. Gradually mix in ¼ cup at a time of the sauce until the meat is saucy but not overly wet. Save extra sauce for serving.
- Bake the Potatoes: Preheat the oven to 400°F / 200°C. Prick the potatoes with a fork, rub them with vegetable oil, and bake on a sheet for 1 hour until tender.
- Assemble the Dish: Slice each potato lengthwise (without cutting through completely). Fill each with 2 cups shredded chicken, ½ cup sour cream, ½ cup Cheddar, ¼ cup green onion, and a drizzle of the reserved BBQ sauce.
- Serve Immediately and enjoy!
Recipe Tips
- Use Chicken Thighs for Juicier Meat :Chicken thighs stay tender and moist, unlike chicken breasts, which can dry out. If using breasts, reduce the cooking time slightly.
- Crisp Up the Potato Skins : For extra crispy skins, rub the potatoes with oil and salt before baking. You can also bake them directly on the oven rack for even crispier results.
- Shred the Chicken Easily : Instead of using forks, try using a hand mixer on low speed. It shreds the chicken quickly and evenly in seconds!
- Don’t Over-Sauce the Chicken : Add the BBQ sauce gradually so the chicken stays flavorful without being too wet. If it’s too saucy, the potatoes can become soggy.
- Customize Your Toppings : Make it your own by adding crispy bacon, jalapeños, avocado, or even coleslaw for a fun twist. You can also swap Cheddar for pepper jack or mozzarella for different flavors!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover BBQ Chicken Baked Potatoes cool to room temperature. Store the chicken and potatoes separately in airtight containers. Keep in the fridge for up to 3 days.
- Freeze: The shredded BBQ chicken can be frozen for up to 3 months in a sealed container.
- Reheat: Place the potato on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 2-3 minutes, checking halfway to avoid overheating.
Nutrition Facts
- Calories: 420
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 87mg
- Sodium: 603mg
- Potassium: 1,175mg
- Total Carbohydrate: 47g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 30g
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BBQ Chicken Baked Potatoes
Description
This delicious and hearty BBQ Chicken Baked Potatoes recipe is the perfect comfort food! Tender, smoky chicken is cooked in a rich BBQ sauce, then piled onto fluffy baked potatoes with melty Cheddar and creamy sour cream. It’s an easy, satisfying meal that’s great for weeknights, and you can customize it with your favorite toppings!
Ingredients
Chicken:
Potatoes:
Instructions
- Cook the Chicken: In a multi-cooker, combine chicken, BBQ sauce, honey, vinegar, salt, chipotle peppers, garlic, onion, and ¼ cup / 60 ml of water. Cover, set the vent to Sealing, and pressure cook on high for 12 minutes. Quick-release the steam, remove the chicken, and shred with two forks. Gradually mix in ¼ cup at a time of the sauce until the meat is saucy but not overly wet. Save extra sauce for serving.
- Bake the Potatoes: Preheat the oven to 400°F / 200°C. Prick the potatoes with a fork, rub them with vegetable oil, and bake on a sheet for 1 hour until tender.
- Assemble the Dish: Slice each potato lengthwise (without cutting through completely). Fill each with 2 cups shredded chicken, ½ cup sour cream, ½ cup Cheddar, ¼ cup green onion, and a drizzle of the reserved BBQ sauce.
- Serve Immediately and enjoy!
Notes
- Use Chicken Thighs for Juicier Meat :Chicken thighs stay tender and moist, unlike chicken breasts, which can dry out. If using breasts, reduce the cooking time slightly.
- Crisp Up the Potato Skins : For extra crispy skins, rub the potatoes with oil and salt before baking. You can also bake them directly on the oven rack for even crispier results.
- Shred the Chicken Easily : Instead of using forks, try using a hand mixer on low speed. It shreds the chicken quickly and evenly in seconds!
- Don’t Over-Sauce the Chicken : Add the BBQ sauce gradually so the chicken stays flavorful without being too wet. If it’s too saucy, the potatoes can become soggy.
- Customize Your Toppings : Make it your own by adding crispy bacon, jalapeños, avocado, or even coleslaw for a fun twist. You can also swap Cheddar for pepper jack or mozzarella for different flavors!
BBQ Chicken Baked Potatoes