BARBECUE STUFFED BAKED POTATOES
Barbecue stuffed baked potatoes have never been easier! Just 4 ingredients to this super speedy meal if you plan ahead on the weekend.
Yield 2 servings
Number Of Ingredients 4
Steps:
- Add the chicken to a small bowl.
- Open the can of beans, and pour off 1/2 cup of the liquid. Add the liquid to the chicken, toss to coat, and place in the fridge to marinate for about 30 minutes, up to 2 hours.
- Meanwhile, grate the cheese and have it ready.
- Prick the potatoes all over with a fork, and wrap in foil. Toss near the coals and cook until soft--about 45 minutes or so.
- Grill the chicken until done. Let rest for 10 minutes before slicing.
- Warm the rest of the beans on the stove.
- To serve, slice open the potatoes, add generous scoops of beans, top with sliced chicken, grated cheese, and serve.
BBQ CHICKEN BAKED POTATOES
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
- When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
- For the potatoes: Preheat the oven to 400 degrees F.
- Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.
NEELY'S BBQ BAKED POTATO
Steps:
- Preheat oven to 400 degrees F.
- Split and scoop out potato flesh. Add your choice of meat, Neely's BBQ sauce and cheese, to the potato flesh. Stuff potato shell with mixture and bake for 10 minutes or until heated through. Top with sour cream and garnish with cheese, to taste.
- Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
- Mix all the ingredients and set aside.
BARBECUE-STUFFED BAKED POTATOES
When my brothers and I were cooking and working at my father's barbecue restaurant, we had barbecue baked potatoes on the menu and they were popular as hell. I ate them for lunch all the time, and to this day I make them whenever I have leftover pulled pork.
Yield makes 4 main-course or 8 side-dish servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350˚F.
- Rinse the potatoes very well under cold water and scrub them clean. Dry them well with a clean kitchen towel. Pierce each potato with the tip of a sharp knife or the tines of a fork (so that steam can escape during baking and the potato doesn't explode). Roll the potatoes in the olive oil and sprinkle them with salt. Bake the potatoes for about 1 1/2 hours. To test for doneness, gently squeeze the potatoes' sides; they should yield nicely to the touch. Remove the potatoes from the oven and let them rest for 5 minutes. Do not turn the oven off.
- Cut each potato in half, lengthwise. Using a large spoon, scoop out the insides of the potato halves, leaving enough flesh on the skin so the shell remains intact. Set the potato shells aside. Put the scooped-out potato in a large bowl.
- Add the sour cream, butter, and salt and pepper to the bowl, and mash with a fork until the potato filling is combined and smooth. Fold in the pork and 1/2 cup of the cheese.
- Spoon the mixture into the potato shells, and place the shells on a large baking sheet. Bake in the oven for about 15 minutes or until thoroughly warmed through.
- Remove the potatoes from the oven, top with the remaining 4 teaspoons cheese and the green onions and sour cream and serve immediately.
BARBECUED CHICKEN-STUFFED POTATOES
This tasty dish combines some of my favorite things: the toppings for supreme nachos, tender chicken and the warm comfort of a baked potato. -Ellen Finger, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Scrub and pierce potatoes. Coat with cooking spray and rub with garlic salt with parsley; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 18-22 minutes, turning once., Cut each potato in half lengthwise. Scoop out the pulp, leaving 1/2-in. shells. Discard pulp or save for another use., In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives and green onions; sprinkle with cheese. Place on a baking sheet. Bake, uncovered, at 375° until heated through, 10-12 minutes. Serve with tomatoes and sour cream.
Nutrition Facts : Calories 237 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 737mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges
BARBECUE-STUFFED POTATOES
Enjoy these potatoes stuffed with chicken, sour cream mixture and cheese - a delicious dinner that's ready in just 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven. Microwave uncovered on High 5 minutes; turn potatoes over. Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.
- Meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onions; set aside.
- Place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food). Microwave on High 2 minutes or until thoroughly heated.
- Cut potatoes open; fluff with fork. Top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onions.
Nutrition Facts : Calories 350, Carbohydrate 58 g, Fiber 4 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg
GRILLED LOADED POTATO ROUNDS
My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything and grill at the party. Pass with sour cream, cheese, bacon and chives. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 16 appetizers.
Number Of Ingredients 8
Steps:
- Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat until browned, 5-7 minutes. Brush with remaining butter; turn. Grill or broil until browned, 5-7 minutes longer., Top with sour cream, cheese, bacon and chives.
Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 212mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
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- Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.
- Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.
- Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.
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