BBQ Chicken Twice Baked Potatoes

BBQ Chicken Twice Baked Potatoes combine smoky BBQ chicken with creamy baked potatoes, topped with melted cheese and green onions.

BBQ Chicken Stuffed Baked Potatoes are a mouthwatering and hearty meal that combines the smoky, savoury flavours of BBQ chicken with the comforting, fluffy texture of a perfectly baked potato.

These stuffed potatoes are loaded with tender shredded chicken mixed with tangy BBQ sauce, then topped with melted cheese and a sprinkle of green onions for an added burst of flavour and colour. Each bite offers a delicious contrast between the creamy potato and the rich, flavourful chicken filling.

Perfect for a satisfying dinner, these BBQ Chicken Stuffed Baked Potatoes are also great for entertaining, making them a crowd-pleasing dish at any gathering.

Storage and Leftovers

Refrigerator:

• Duration: Up to 3-4 days
• Method: Allow the stuffed potatoes to cool completely. Wrap each potato tightly in plastic wrap or aluminum foil, or store them in an airtight container. Keep them in the refrigerator.

Reheating:

• Oven: Preheat to 350°F. Place the wrapped potatoes on a baking sheet and heat for about 20-25 minutes, or until heated through.
• Microwave: Place the potato on a microwave-safe plate and cover with a microwave-safe lid or damp paper towel. Heat on high for 2-3 minutes, or until heated through, checking halfway and turning if necessary.

Equipment Needed

• Instant Pot
• Ninja Grill
• Hand held blender
• Ice Cream Scoopers, large and small

Ingredients & Substitutions

Chicken – Boneless chicken breast or thighs are easiest to shred. Thigh meat is more moist but either works.

Vinegar – Helps to keep the chicken tender, and adds a little extra tang to the sauce.

Seasoning – Garlic powder, chili powder, and black pepper help to give the chicken a little more flavour. Feel free to adjust as you like.

Broth – Needed to thin the sauce so it doesn’t burn while cooking.

BBQ sauce – Use your favourite bbq sauce.

Potatoes – Russet potatoes are best for baking and especially best when it comes to twice baked potatoes like these.

Sour cream – Helps to make flavourful and creamy mashed potatoes.

Butter – Helps to make flavourful and creamy mashed potatoes.

Cheese – Shred your own cheese for best results.

Bacon – You can cook your own in a skillet or use microwave ready bacon for easier prep work.

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How to Make BBQ Chicken Twice Baked Potatoes

Yields: 5-6 Servings | Prep time: 15 minutes | Cook time: 1 hour 10 minutes

Ingredients:

BBQ Chicken:

• 1 cup low sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• ¼ teaspoon black pepper
• 2 pounds boneless skinless chicken breasts or thighs
• 1 cup BBQ Sauce

Potatoes:

• 5-6 Potatoes
• Olive Oil
• Salt & Pepper
• 1 cup sour cream
• ½ cup butter
• ½ cup Shredded Cheddar Cheese
• ½ cup Chopped Bacon

Garnish:

• ½ cup Shredded Cheddar Cheese
• ¼ cup Green onions

Directions:

BBQ Chicken

Add the chicken broth, apple cider vinegar, garlic powder, chili powder, salt and pepper in the Instant Pot. Whisk until well combined.

Place the chicken in the sauce in the Instant Pot.

Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 16 minutes at high pressure. When the cook time ends, allow the pressure to release naturally for 10 minutes. Move the steam release valve to the venting position.

Place the chicken into a medium sized mixing bowl and shred the chicken using a hand mixer. (Image 1)

Add the BBQ sauce to the shredded chicken and mix to combine. (Image 2)

For the Potatoes

Set your Ninja Griller temp to 350 degrees Fahrenheit.

Lightly rub each potato with Olive oil and sprinkle it with salt and black pepper. Place the potatoes, evenly spaced, on the rack in the NInja Griller.

Bake the potatoes for 45 minutes or until fork tender.

Remove the potatoes from the oven and set aside. Allow the potatoes to cool for a minimum of 10 minutes. Cut the potatoes in half lengthwise.

Scoop out the flesh of each potato into a medium sized mixing bowl, leaving ¼ inch of the flesh in each
potato shell. (Image 3)

Place the the potato shells back in the Ninja Grill and bake for another 10 minutes.

Mash together the potato flesh, butter, and sour cream, until smooth. Add your diced bacon into the mashed mixture and mix to combine.

Assembly

Fill the potato shells with the 1 scoop of mashed potato mixture. (Image 4)

Sprinkle shredded cheese on top of the filled potato. (Image 5)

Top each filled potato shell with 1 scoop of BBQ chicken and spread to cover the potato from ended to
end.

Top each potato using a small ice cream scoop with the mashed potato mixture and spread on top of the
bbq chicken. (Image 6)

Garnish each potato with shredded cheese, and green onions and a drizzle of BBQ sauce before serving.