Whether you use plain baking potatoes or sweet potatoes, this recipe for BBQ Chicken Stuffed Potatoes will taste amazing. Imagine a tender, smoky and fire-roasted potato stuffed to the brim with delicious and saucy chicken then topped with crisp bacon, gooey cheese, sour cream and fresh chives. It’s a full meal in one perfectly portioned potato.
Cooked on:
INGREDIENTS
- 4 baking potatoes or sweet potatoes
- 2 tbsp. (30 ml) neutral flavored oil
- 1 lb. (0.5 kg) chicken (leftover, breast, thigh)
- Salt and pepper to taste
- ½ cup (125 ml) chicken and rib BBQ sauce
- 4 slices bacon, cooked crisp
- 1 cup (113 g) cheese, shredded
- Sour cream and fresh snipped chives for serving
DIRECTIONS
- Preheat the Napoleon Freestyle 425 Gas Grill to around 425°F.
- While the barbecue is heating, clean the outside of the potatoes then brush with oil and sprinkle with salt. Bake on the warming rack of the barbecue for 60 minutes or until a skewer or fork meets no resistance when inserted into the flesh.
- For leftover chicken, remove any skin and shred. Brush the foil with a little oil and add the chicken, tossing with the BBQ sauce. Turn the foil into a little bit of a pouch and cook until the sauce begins to caramelize, and the chicken is hot.
- For fresh chicken, season with salt and pepper. When the potatoes are nearly done, grill over direct heat for 7 minutes per side until grill marks form. Move them to indirect heat to finish cooking. You are aiming for an internal temperature of 160°F to 165°F (71°C to 74°C). Shred and toss with barbecue sauce.
- While the chicken is cooking, cook the bacon over direct heat until crisp.
- Once removed from the barbecue, split the potatoes open and top with a heaping helping of saucy, shredded chicken, then add the bacon, and top with cheese. Bake the potatoes back on the barbecue for a few more minutes, until the cheese is good and melted. Then serve topped with sour cream and fresh snipped chives.
