By Tracey
Barbecue Chicken Stuffed Baked Potatoes
from Barefeet in the Kitchen
Ingredients:
- 2 large russet potatoes, scrubbed
- extra-virgin olive oil
- kosher salt
- 1 cup cooked and shredded chicken
- 2/3 cup barbecue sauce (store-bought or homemade)
- scallions, shredded cheese and/or sour cream (optional toppings)
Directions:
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.
