BBQ Bacon Cheddar Stuffed Potatoes
Crispy-skinned baked potatoes split and piled with smoky pulled rotisserie chicken, crispy bacon, cheddar, and tangy BBQ sauce. Ready in under 25 minutes—a complete weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 2 large russet potatoes
- 1.5 cups rotisserie chicken, shredded
- ½ cup BBQ sauce
- 4 slices bacon, cooked and crumbled
- ¾ cup sharp cheddar, shredded
- ¼ cup sour cream
- 2 tbsp fresh chives, chopped
Instructions
- 1
Prick potatoes all over with a fork, place on a microwave-safe plate, and cook on high for 10 minutes, turning halfway.
- 2
Toss shredded chicken with BBQ sauce until coated. Stir in bacon and half the cheddar.
- 3
Split each potato lengthwise and fluff the insides with a fork, creating a shallow well.
- 4
Divide BBQ chicken between the potatoes, mounding it into each half generously.
- 5
Top each with remaining cheddar and broil 2 minutes until cheese bubbles and edges brown slightly.
- 6
Top with a dollop of sour cream and scatter chives over. Serve immediately.
Tools you’ll need
- microwave-safe plate
- fork
- medium bowl
- broiler pan or sheet pan
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