Barbecue Stuffed Baked Potatoes Recipes

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BARBECUE-STUFFED POTATOES



Barbecue-Stuffed Potatoes image

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

4 baking potatoes (1 1/2 lb)
1/2 cup fat-free sour cream
3 medium green onions, finely chopped (3 tablespoons)
1 1/3 cups refrigerated shredded fully cooked chicken in barbecue sauce
1/2 cup shredded reduced-fat extra-sharp Cheddar cheese (2 oz)

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

BARBECUE STUFFED BAKED POTATOES



Barbecue Stuffed Baked Potatoes image

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

2 boneless, skinless chicken breasts
1 can Bush's® Southern Pit Barbecue Grillin' Beans®
4 ounces sharp cheddar, shredded
4 medium russet potatoes

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.

SUPER-STUFFED BAKED POTATOES



Super-Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

2 slices bacon
4 russet potatoes (about 8 ounces each)
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3 cups cauliflower florets (from about 1 small head)
1/3 cup buttermilk
1 small clove garlic, grated
1 teaspoon white vinegar
1/8 teaspoon hot paprika, plus more for topping
1/2 cup shredded sharp cheddar cheese
2 scallions, thinly sliced

Steps:

  • Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
  • Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
  • Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
  • Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.

NEELY'S BBQ BAKED POTATO



Neely's BBQ Baked Potato image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 serving

Number Of Ingredients 20

1 large baked potato
1/2 pound grilled turkey, pulled pork, or BBQ ribs
1 tablespoon Neely's BBQ sauce, recipe follows
1/2 cup grated Cheddar, plus more for garnish
Sour cream
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning, recipe follows
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

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



Barbecue-Stuffed Baked Potatoes image

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

4 large russet potatoes (about 12 ounces each)
2 tablespoons olive oil Salt, to taste
3/4 cup sour cream (plus more for garnish)
5 tablespoons unsalted butter, at room temperature
Freshly ground black pepper, to taste
1 pound Pork Shoulder (page 57), shredded
1/2 cup plus 4 teaspoons shredded sharp cheddar cheese
1/4 cup chopped green onions (scallions), white and green parts

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.

BAKED POTATOES ON THE GRILL



Baked Potatoes on the Grill image

This is a recipe I use to throw a potato on the grill while I am grilling. I like how it makes the skin crispy and the center soft. Use whatever toppings you like, as in butter, sour cream, cheese, and bacon bits.

Provided by Kris Kornbrek

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h5m

Yield 2

Number Of Ingredients 4

2 russet potatoes
¼ teaspoon olive oil
salt to taste
2 sheets aluminum foil

Steps:

  • Warm up the grill to medium heat.
  • Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 51.2 g, Fat 0.8 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 91.7 mg, Sugar 1.8 g

BARBECUED CHICKEN-STUFFED POTATOES



Barbecued Chicken-Stuffed Potatoes image

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

4 large potatoes
Cooking spray
1 teaspoon garlic salt with parsley
1-1/2 cups cubed cooked chicken breast
2/3 cup barbecue sauce
1 can (16 ounces) chili beans, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 green onions, sliced
1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese
2 plum tomatoes, chopped
1/2 cup reduced-fat sour cream

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 CHICKEN STUFFED BAKED SWEET POTATOES RECIPE



BBQ Chicken Stuffed Baked Sweet Potatoes Recipe image

BBQ Chicken Stuffed Baked Sweet Potatoes are a healthy recipe filled with flavor. A soft, sweet potato baked in the oven and topped with barbecue chicken, red onion, mozzarella cheese and cilantro.

Provided by Elyse Ellis

Categories     Main Course

Time 1h20m

Number Of Ingredients 6

6 sweet potatoes
3 boneless, skinless chicken breasts
2 cups BBQ Sauce
1 cup shredded Mozzarella cheese
½ red onion (diced)
4 Tablespoons cilantro (chopped)

Steps:

  • Scrub the outside of each potato and remove any blemishes.
  • Poke the outside of each sweet potato multiple times with a fork then place on a baking sheet and place on the middle oven rack.
  • Heat oven to 425 degrees and bake for 45 minutes, or until a fork easily presses into the center.
  • Meanwhile, spray a 9 x 13 inch baking dish with nonstick cooking spray.
  • Place chicken breasts in prepared pan and cover with BBQ sauce.
  • Bake at 375 degrees for 25-30 minutes, or place in the oven with the sweet potatoes for the last 20 minutes of cooking. Make sure chicken is cooked all the way through.
  • Remove chicken and sweet potatoes from the oven.
  • Shred cooked BBQ chicken.
  • Cut each sweet potato down the middle and fill with shredded chicken.
  • Divide mozzarella cheese, red onion and chopped cilantro evenly between each potato and put on top of each baked potato.
  • Broil on high for 2-3 minutes, or until cheese is completely melted.
  • Serve hot.

Nutrition Facts : Calories 318 kcal, Carbohydrate 47 g, Protein 20 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 307 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving

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