Barbecued Chicken Stuffed Potatoes Recipes

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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 BAKED POTATOES



BBQ Chicken Baked Potatoes image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

4 pounds boneless, skinless chicken thighs
1 1/2 cups BBQ sauce
1/4 cup honey
1 tablespoon vinegar
1 teaspoon kosher salt
3 chipotle peppers in adobo
2 cloves garlic, minced
1 onion, sliced
4 medium russet potatoes
Vegetable oil, for baking potatoes
2 cups sour cream
2 cups shredded Cheddar
1 cup diced green onion

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.

STUFFED ROASTED BARBECUE CHICKEN



Stuffed Roasted Barbecue Chicken image

The taste of roasted chicken on your grill with the tang of a little bit of BBQ sauce.

Provided by yofe

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 9h10m

Yield 4

Number Of Ingredients 12

¼ cup ground black pepper
2 tablespoons smoked paprika
4 skinless, boneless chicken breast halves, pounded flat
2 tablespoons ground chipotle
2 cubes vegetable bouillon, or more to taste
¼ cup chopped fresh rosemary
16 baby carrots, chopped
2 shiitake mushrooms, sliced
2 stalks celery, chopped
5 cloves garlic, chopped
1 pinch ground chipotle, or to taste
¼ cup barbeque sauce

Steps:

  • Mix black pepper and smoked paprika together in a bowl; season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight.
  • Bring a pot of water to a boil; add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth; cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl.
  • Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
  • Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast; roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle.
  • Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce; cook until exterior is caramelized, about 10 more minutes.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 19.2 g, Cholesterol 67.2 mg, Fat 4.2 g, Fiber 5.7 g, Protein 26.9 g, SaturatedFat 1.1 g, Sodium 293.1 mg, Sugar 7.4 g

5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY



5-Ingredient BBQ Chicken-Stuffed Sweet Potatoes Recipe by Tasty image

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

1 large sweet potato
1 tablespoon olive oil
1 pinch salt
1 rotisserie chicken breast
1 cup red cabbage, shredded
⅓ cup barbecue sauce, plus more for serving
2 tablespoons green onions, thinly sliced

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

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

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

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