BBQ Loaded Baked Potato Skillet
Crispy-skinned baked potatoes loaded with pulled BBQ chicken, crumbled bacon, melted cheddar, and sour cream. One skillet, 25 minutes, pure comfort.
- Total time
- 25 min
- Servings
- 2
- Calories
- 725
- Protein
- 48g
Ingredients
- 2 medium (about 1 lb) russet potatoes, halved lengthwise
- 1.5 cups rotisserie chicken, shredded
- ¾ cup BBQ sauce
- 4 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- 3 stalks scallions, sliced thin
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. Brush potato halves with oil, season with salt and pepper, place cut-side down on a sheet pan.
- 2
Bake 18–20 minutes until skin crisps and flesh is tender when pierced with a fork.
- 3
While potatoes bake, warm shredded chicken and BBQ sauce together in a skillet over medium heat until bubbling, ~3 minutes.
- 4
Scoop a shallow well into each hot potato half, leaving a thin shell. Divide BBQ chicken between them and top with cheddar.
- 5
Return potatoes to oven for 2–3 minutes until cheese melts and bubbles at the edges.
- 6
Top with bacon, sour cream, and scallions. Serve hot from the skillet.
Tools you’ll need
- sheet pan
- 12-inch skillet
- oven
- knife and cutting board
- spoon
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