Description

Hey friend! Harper here, waving my trusty wooden spoon from my sunny kitchen. Ever crave that smoky backyard BBQ magic but without firing up the grill? Enter these BBQ Chicken Baked Potatoes — crispy-skinned russets loaded with juicy, tangy BBQ chicken, melted smoky gouda, crunchy red onions, and fresh scallions. It’s comfort food meets summer cookout, all in one cozy, no-fuss package. Perfect for feeding a crowd, meal prepping, or just treating yourself any day of the week.

Ingredients

Scale

4 large russet potatoes
2 cups cooked shredded chicken (rotisserie or leftover grilled/baked)
½ cup BBQ sauce (your favorite kind)
½ red onion, thinly sliced
1 cup shredded smoked gouda cheese
2 scallions, sliced (green and white parts)
Salt and black pepper, to taste
Optional: sour cream, hot sauce, ranch dressing, crispy bacon bits

Instructions

Bake the Potatoes:
Preheat oven to 400°F (200°C). Scrub potatoes clean and pat completely dry (key for crispy skin!). Pierce each potato 4-5 times with a fork. Place directly on the oven rack (no baking sheet for crispness). Bake 45-60 minutes until tender inside — test by squeezing gently (with oven mitt). Optional: rub skins with olive oil before baking for extra crispness.
Prepare BBQ Chicken:
In a bowl, toss shredded chicken with BBQ sauce until well coated. For extra flavor, warm gently on low heat for 2-3 minutes.
Assemble:
Let potatoes cool 5 minutes. Slice a deep “X” across the top and fluff the insides with a fork, pulling fluff toward the skin to create pockets. Season inside with salt and pepper. Pile on BBQ chicken, scatter red onion slices, then top generously with smoked gouda. Sprinkle scallions over all.
Melt Cheese (Optional):
If you want extra melty cheese, place assembled potatoes back in oven at 400°F for 3-5 minutes until cheese melts.
Add Finishing Touches:
Serve with optional sour cream, hot sauce, or ranch drizzle. Enjoy with a side of crunchy coleslaw or pickles for the perfect BBQ vibe.

Notes

Dry potatoes thoroughly before baking to avoid soggy skins.
Pierce potatoes to avoid steam bursts and oven messes!
Use rotisserie chicken for a shortcut, or cook diced raw chicken thoroughly before tossing with BBQ sauce.
Freshly shred cheese for best melting results — pre-shredded often contains anti-caking agents.
Soak sliced onions in cold water for 10 minutes to mellow their bite, if desired.

Prep Time: 10 minutes
Cook Time: 45-60 minutes

Nutrition

Calories: 460kcal per serving
Fat: 22g
Carbohydrates: 40g
Protein: 28g