Imagine sinking your fork into a perfectly baked russet potato, crispy on the outside and fluffy on the inside, overflowing with tender, saucy BBQ chicken and melted cheese. This Freezer Cooking BBQ Chicken Spuds recipe is about to become your new favorite weeknight dinner that combines the ultimate comfort of loaded baked potatoes with the irresistible flavor of BBQ chicken. Whether you're looking for a crowd-pleasing meal or a make-ahead dinner solution, these stuffed potatoes are guaranteed to make everyone at the table happy!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 large russet potatoes
- 2 lbs shredded cooked chicken
- 1 cup BBQ sauce
- 1 cup shredded cheese
- 1/2 cup chopped green onions
Instructions
- Preheat the oven to 425°F (218°C). Thoroughly wash russet potatoes and pat them dry with paper towels.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with kosher salt for crispy skin.
- Place potatoes directly on the middle oven rack and bake for 45-50 minutes until they are tender when pierced with a fork and the skin is crisp.
- While potatoes are baking, prepare the BBQ chicken filling. If using pre-cooked chicken, shred it using two forks. Mix shredded chicken with BBQ sauce until well combined.
- Once potatoes are done, remove from oven and let cool for 5-10 minutes. Carefully slice each potato lengthwise, creating a pocket for the filling.
- Gently fluff the potato's interior with a fork, creating space for the BBQ chicken mixture.
- Generously fill each potato with the BBQ chicken mixture, ensuring even distribution.
- Sprinkle shredded cheese over the filled potatoes and return to the oven for 5-7 minutes until cheese is melted and bubbly.
- Remove from oven and garnish with chopped green onions. Let cool for a few minutes before serving.
- For freezer meal preparation, assemble filled potatoes, wrap tightly in aluminum foil, and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Tips
- Choose the Right Potato: Large russet potatoes work best for this recipe, as they provide plenty of space for stuffing and have a fluffy interior.
- Crispy Skin Secret: Rubbing potatoes with olive oil and kosher salt before baking ensures a perfectly crisp exterior.
- Freezer Meal Hack: This recipe is freezer-friendly! Assemble and wrap potatoes individually for easy future meals that can be stored up to 3 months.
- Chicken Prep Tip: Use rotisserie chicken or leftover grilled chicken to save time on preparation.
- Cheese Melting Trick: For the most even cheese melt, use finely shredded cheese and sprinkle it evenly over the filled potatoes.
- Customization Options: Experiment with different BBQ sauce flavors or add extra toppings like crispy bacon bits or sour cream for variety.
- Reheating Recommendation: When reheating frozen or refrigerated potatoes, cover with foil to prevent drying out and ensure the potato stays moist.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
