Preheat oven to 350 F. Dry the potatoes thoroughly. Use a fork to
make several sets of holes in each potato. Place the potatoes on a
baking sheet and drizzle with the olive oil then sprinkle generously
with kosher salt. Bake for 60-70 minutes, or until a fork inserted
in the potatoes meets no resistance.
Meanwhile, combine the shredded chicken and barbecue sauce in a
medium saucepan and set over low heat. Stirring occasionally, heat
the mixture until warmed through. (You can add more barbecue
sauce as desired.)
When the potatoes are cool enough to handle, slice each one down
the center, leaving the ends in tact. Gently push on the ends of
each potato to open it and expose the center. Use a fork to fluff
the insides of each potato. Divide the barbecue chicken mixture
between the potatoes, then garnish with toppings of your choice -
we used sour cream, cheddar cheese and scallions.
Originally Submitted
1/31/2013
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