Loaded BBQ Chicken Baked Potatoes Recipe

Humble potatoes are regularly incorporated into comforting, easy side dishes. Loaded baked potatoes take things up a notch, however, by placing the spuds front and center, and recipe developer Feta Topalu knows how to make them shine. Her loaded BBQ chicken baked potatoes feature a delicious filling of shredded chicken and classic garnishes that tie it all together. Topalu loves a few things about this dish, listing, "first, the use of rotisserie chicken (because we all know how versatile and handy rotisserie chicken is). Second, the sweet, smoky, and tangy flavor profile of the BBQ-tossed chicken and how well it pairs with the toppings, especially the crumbled bacon!"

Indeed, this satisfying recipe combines ready-made ingredients and pantry staples to whip up a dazzling creation with minimal prep time. Thanks to the BBQ chicken and extras, this baked potato will satiate your hunger so you don't necessarily have to prepare anything else for your plate. That said, Topalu suggests enjoying this dish with a leafy green salad if desired, explaining, "This will provide some contrast to the richness of the loaded potatoes." Alternatively, grill or boil some corn on the cob, serve up a creamy coleslaw, or plate these potatoes with your favorite grilled or roasted vegetables. 

Preheat oven to 425 F.

Pierce potatoes all over with a fork and place onto a parchment-lined baking sheet.

Drizzle potatoes with olive oil, season with salt and pepper, and rub until coated.

Meanwhile, in a saucepan, combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper. Stir well to combine.

Let BBQ sauce cook over low heat for about 15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste and remove from heat.

Place shredded chicken into a large bowl. Pour over the BBQ sauce and toss well to coat.

Slice each potato down the center lengthwise and gently squeeze to open.

Fluff potatoes with a fork and transfer to a serving plate.

Fill each potato with BBQ chicken.

This recipe calls for russet potatoes, which Topalu explains work well for baking "due to their thick skin and fluffy texture." You can substitute other potato varieties if desired, though a few modifications will need to be made. Topalu suggests swapping russets for Yukon Gold or red potatoes, which also bake well. "Keep in mind that the size of potatoes varies, which means the cooking time will need to be adjusted accordingly," she adds. Yukon Golds are relatively smaller in size with a thinner skin, and they offer a rich and creamy consistency that rivals the fluffiness of russets. 

Much like Yukon Golds, red potatoes have a thinner skin that won't crisp up the same way as a russet. They can have a mildly sweet and nutty taste that adds a layer of flavor to your loaded baked potato. However, the final result will have a denser texture due to the waxier nature of the potato, so if fluffy spuds are your favorite, stick with russets.