I love stuffing baked potatoes with yummy, saucy, delicious things. You might recall my hamburger barbecue stuffed baked potatoes.
Those were delicious.
But these barbecue chicken and chives ones might be my new favorite. Probably because they’re still in my belly and I’m still full. And that makes me happy.
The thing about barbecue baked potatoes is it makes me feel like the season mesh. Last week we were looking at nearly 90 degree days and today I had to put my winter boots on at a crash scene for work. I mean, that’s a bit of bipolar behavior on the weather there, don’t you think?
Barbecue reminds me of summer grilling and tasty picnics and baked potatoes remind me of cozy, turn on the oven and heat up the kitchen days. And that, to me, makes these two things, in one, compliment each other.
Recipe for barbecue chicken and chive stuffed baked potatoes
- 2 chicken thighs
- 2 russet potatoes
- 1/4 cup of shredded colby and monterey jack cheese
- 1 tablespoon chopped chives
- 1/2 cup of your favorite barbecue sauce (I used Budweiser Honey Barbecue Sauce)
Coat the chicken thighs in olive oil, salt and pepper. Preheat the oven to 400 degrees and let them bake for about 25 to 30 minutes or until the reach 165 degrees.
Put the baked potatoes, coated in olive oil, salt and pepper, in the oven and crank it to 450 for about 30 minutes, turning once.
While the potatoes cook, shred the chicken with a fork and toss in your barbecue sauce. Set it aside.
When the potatoes are done cooking, let them cool until you can handle them. Cut the top off and scoop out most of the center. Fill it with the barbecue chicken, top with the shredded cheese and chives and serve.
I used the scooped out potato to make mashed potato cakes for lunch.