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
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.
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
BBQ STUFFED POTATOES
BBQ Stuffed Potatoes are a super simple dinner recipe that the entire family will love. Fluffy baked potatoes are topped with butter, cheese and delicious bbq grilled cube steak!
Provided by Milisa
Categories Beef
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 425°.
- Scrub potatoes and dry thoroughly.
- Prick with a fork and place on a baking sheet.
- Rub potatoes with olive oil and sprinkle with kosher salt.
- Bake for 1 hour to 1 hour 15 minutes or until potatoes are cooked through.
- Meanwhile, prepare a grill fire to 300° with hickory or oak for smoke flavor.
- Pat cube steak dry with paper towels.
- Place over indirect fire and brush with 1/4 cup of barbecue sauce.
- Close the lid and cook 5 minutes. Flip steak and brush other side with 1/4 cup of barbecue sauce.
- Continue to cook 3-5 minutes or until steak is cooked through.
- Remove to a cutting board and rest 5 minutes before slicing.
- Slice steak into thin strips and then into 1 inch pieces.
- Split baked potatoes and fluff insides with a fork. Mix with butter, salt and pepper.
- Top potatoes with shredded cheese, bbq steak, barbecue sauce and green onions.
Nutrition Facts : Calories 668 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 39 grams fat, Fiber 4 grams fiber, Protein 38 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 669 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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.
BARBECUE-STUFFED POTATOES
Make and share this Barbecue-Stuffed Potatoes recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken
Time 25m
Yield 4 serving(s)
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 onion; 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 onion.
Nutrition Facts : Calories 175.5, Fat 1.6, SaturatedFat 0.9, Cholesterol 5.8, Sodium 116.7, Carbohydrate 33.3, Fiber 2.7, Sugar 3.8, Protein 7.7
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.
5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY
Here's what you need: large sweet potato, olive oil, salt, rotisserie chicken breast, red cabbage, barbecue sauce, green onions
Provided by Joey Firoben
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
- Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
- Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
- Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
- Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
- Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
- Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
- Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
- Enjoy!
Nutrition Facts : Calories 559 calories, Carbohydrate 53 grams, Fat 19 grams, Fiber 6 grams, Protein 44 grams, Sugar 27 grams
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BARBECUE-STUFFED POTATOES RECIPE | MYRECIPES
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5/5 (14)Total Time 17 minsServings 4Calories 367 per serving
- 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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