These BBQ Chicken Baked Potatoes are a comforting, satisfying meal that feels indulgent yet easy. Tender shredded chicken in smoky BBQ sauce gets piled into fluffy baked potatoes and topped with cool, crunchy fixings. It’s a versatile, crowd-pleasing dinner everyone will love.
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Why You’ll Love This BBQ Chicken Baked Potatoes
- Versatile & Customizable: Use leftover or rotisserie chicken and pick your favorite toppings.
- Perfect Texture Contrast: Fluffy potato, saucy chicken, and crisp fresh toppings create a party in every bite.
- Satisfying Yet Balanced: Filling but not overly heavy, thanks to the protein and fresh elements.
- Total Crowd-Pleaser: A familiar, flavorful, and fun meal for both family dinners and casual gatherings.
Ingredients & Tools
- 4 large russet potatoes (about 300-350g each)
- 2 tbsp olive oil
- 1 tsp kosher salt, plus more for seasoning
- 450 g cooked chicken breast, shredded
- 240 ml of your favorite BBQ sauce
- 60 ml chicken broth or water
- 1 tbsp apple cider vinegar
- 120 g shredded sharp cheddar cheese
- 120 g sour cream or Greek yogurt
- 2 spring onions, thinly sliced
- 50 g chopped fresh cilantro or parsley
- 1 small red onion, finely diced (optional)
- 4 slices cooked bacon, crumbled (optional)
Tools: A baking sheet, aluminum foil, a medium saucepan, a fork, and a small bowl for mixing.
Notes: Use a BBQ sauce you love—it drives the flavor. A starchy russet potato bakes up fluffy and ideal for holding the saucy chicken and toppings.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 62 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 75 minutes | Total Time: 90 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right potato. Russets are the gold standard for baking. Their high starch content and thick skin give you that classic fluffy interior and crispy skin. Give them a good scrub to remove any dirt before oiling them up.
- Don’t skip the vinegar. That tablespoon of apple cider vinegar might seem small, but it’s a game-changer. It cuts through the sweetness of the BBQ sauce and adds a lovely brightness that balances the whole dish.
- Shred your own cheese. Pre-shredded cheese is convenient, but it’s often coated with anti-caking agents that can make it melt less smoothly. Taking a minute to shred a block of cheddar will give you a much creamier, more luxurious melt over your potato.
- Get your toppings ready. While the potatoes are baking, take the time to prep all your toppings. Having everything chopped, shredded, and ready to go makes assembling the final dish a breeze and keeps the hot components nice and warm.
How to Make BBQ Chicken Baked Potatoes
Step 1: First, preheat your oven to 220°C (425°F). While it’s heating up, scrub the potatoes thoroughly under running water to remove any grit. Pat them completely dry with a kitchen towel—this is important for getting crispy skin. Use a fork to prick each potato about 8-10 times all over. This allows steam to escape during baking and prevents them from potentially bursting in your oven.
Step 2: Rub each potato all over with the olive oil, then sprinkle generously with kosher salt. The oil will help the skin crisp up beautifully, and the salt will season it from the outside in. Place the potatoes directly on the oven rack with a baking sheet on the rack below to catch any drips. Bake for 50-60 minutes. You’ll know they’re done when the skins are crisp and you can easily pierce the flesh with a fork with no resistance.
Step 3: While the potatoes are baking, it’s time to make the BBQ chicken. In a medium saucepan over medium-low heat, combine the shredded chicken, BBQ sauce, chicken broth, and apple cider vinegar. Stir everything together until the chicken is evenly coated. Let this mixture simmer gently for about 10-15 minutes, stirring occasionally, until it’s heated through and the sauce has thickened slightly. The broth or water helps loosen the sauce just enough so it soaks into the chicken beautifully.
Step 4: Once the potatoes are out of the oven, let them cool just enough so you can handle them. Carefully slice each one open lengthwise. Use a fork to fluff up the insides—this creates little nooks and crannies for the BBQ chicken and sauce to nestle into. It’s a simple step, but it makes a world of difference in the final texture.
Step 5: Now for the fun part—assembly! Divide the saucy BBQ chicken mixture evenly among the four fluffed potatoes. Top each one with a generous handful of the shredded cheddar cheese. The residual heat from the potato and chicken will melt the cheese perfectly. If you prefer it extra bubbly and golden, you can pop them under the grill for a minute or two.
Step 6: Finally, add your cold, fresh toppings. A dollop of cool sour cream, a sprinkle of spring onions, some fresh cilantro, and if you’re using them, the red onion and bacon. The combination of hot, saucy, cheesy elements with the cool, crisp toppings is what makes this dish truly spectacular. Serve immediately and watch them disappear!
Storage & Freshness Guide
- Fridge: Store assembled potatoes and leftover filling separately in airtight containers for up to 3 days.
- Freezer: Freeze BBQ chicken filling for up to 3 months; baked potatoes don’t freeze well after assembly.
- Reviving: Reheat in oven or air fryer at 350°F for 10-15 minutes to maintain fluffy potato and crisp skin.
Serving Suggestions
Complementary Dishes
- A simple coleslaw — The creamy, crunchy slaw provides a fantastic textural contrast and its tangy flavor cuts through the richness of the BBQ sauce beautifully.
- Buttery corn on the cob — Sweet, juicy corn is a classic BBQ side that feels right at home here, adding a pop of color and sweetness to your plate.
- Garlic sautéed green beans — A quick, savory green vegetable helps balance the meal and adds a lovely garlicky note that complements the smoky chicken.
Drinks
- A crisp lager or pale ale — The carbonation and slight bitterness of a cold beer are fantastic for cutting through the sweet and smoky flavors of the dish.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, keeping everything tasting fresh.
- Iced black tea — A slightly tannic, unsweetened iced tea provides a refreshing counterpoint to the savory, saucy potato without adding more sweetness.
Something Sweet
- Grilled peach halves with vanilla ice cream — The warm, caramelized peaches echo the smoky notes of the BBQ, while the cold ice cream is a perfect, simple dessert to follow.
- Classic chocolate chip cookies — You can’t go wrong. A warm, chewy cookie is a comforting and familiar way to end a meal that everyone will appreciate.
- Lemon sorbet — Its bright, sharp flavor is incredibly refreshing after a hearty meal and acts as a perfect palate cleanser.
Top Mistakes to Avoid
- Mistake: Not pricking the potatoes before baking. This seems minor, but it’s a safety step. Trapped steam can cause a potato to burst open in your oven, creating a starchy, difficult-to-clean mess. A few jabs with a fork is all it takes to prevent this.
- Mistake: Using potatoes that are too small. You want a large, substantial russet potato that can hold a generous amount of filling without falling apart. A smaller potato will feel overloaded and be difficult to eat.
- Mistake: Letting the BBQ chicken mixture boil vigorously. You just want a gentle simmer. A rolling boil can cause the sugars in the BBQ sauce to burn on the bottom of the pan, giving the chicken a bitter, scorched flavor.
- Mistake: Skipping the fluffing step. Simply slicing the potato open and piling on the toppings means the chicken and cheese will just sit on top. Fluffing the interior with a fork creates a textured base that integrates all the components in every single bite.
Expert Tips
- Tip: Bake a few extra potatoes. Leftover baked potatoes keep well in the fridge for a few days and can be quickly reheated for an even faster meal later in the week. They’re a fantastic component to have on hand.
- Tip: Add a smoky kick. If you love a deeper smoke flavor, add a teaspoon of smoked paprika or a dash of liquid smoke to the BBQ chicken mixture while it’s heating up. It amplifies the BBQ vibe wonderfully.
- Tip: Make it ahead for a crowd. You can bake the potatoes and prepare the BBQ chicken filling a day in advance. Store them separately in the fridge, then reheat the potatoes in the oven and the filling on the stove before assembling. It makes hosting stress-free.
- Tip: Create a “loaded potato” bar. For a fun, interactive meal, set out the baked potatoes, BBQ chicken, and all the toppings in separate bowls and let everyone build their own. It’s a surefire hit for casual gatherings.
FAQs
Can I make this recipe with sweet potatoes instead?
Absolutely! Sweet potatoes work wonderfully here and add a lovely sweetness that pairs great with the smoky BBQ. Just keep in mind that their cooking time might be slightly shorter, so start checking for doneness around the 45-minute mark. The skin won’t get quite as crispy as a russet’s, but the soft, creamy interior is a fantastic contrast to the chicken.
What’s the best way to reheat leftovers?
The oven or an air fryer is your best bet to maintain texture. Reheating a loaded potato in the microwave will make the skin soft and soggy. Place it on a baking sheet in a 180°C (350°F) oven for 10-15 minutes, or in an air fryer at the same temperature for about 5-7 minutes, until heated through. The potato will stay fluffy and the skin will re-crisp nicely.
My BBQ chicken seems a bit dry. How can I fix it?
No worries, this is an easy fix! Simply add a splash more chicken broth, water, or even a little extra BBQ sauce to the pan and stir it over low heat until it’s saucy again. The shredded chicken is like a sponge and will happily absorb the extra moisture, becoming juicy and tender once more.
Can I use frozen chicken to make the shredded chicken?
You can, but for food safety and the best texture, it’s crucial to thaw and cook the chicken completely before shredding and adding it to the BBQ sauce. Cooking frozen chicken directly in the sauce will make it watery and can lead to uneven cooking. Using pre-cooked chicken (like leftovers or a rotisserie chicken) is the most convenient route.
Is there a way to speed up the potato baking time?
Yes! You can par-cook the potatoes in the microwave. Prick them, then microwave on high for 5-8 minutes (turning halfway), until they’re just starting to soften. Then, transfer them to the preheated oven to finish for about 20-25 minutes. This will give you a baked texture and crispy skin in about half the time.
Bbq Chicken Baked Potatoes
Make the ultimate BBQ Chicken Baked Potatoes with this easy recipe. Fluffy potatoes, smoky shredded chicken, and all your favorite toppings. Get the full recipe here!
Ingredients
For the Potatoes & Chicken
-
4 large russet potatoes (about 300-350g each)
-
2 tbsp olive oil
-
1 tsp kosher salt (plus more for seasoning)
-
450 g cooked chicken breast (shredded)
-
240 ml BBQ sauce (your favorite)
-
60 ml chicken broth or water
-
1 tbsp apple cider vinegar
For the Toppings
-
120 g shredded sharp cheddar cheese
-
120 g sour cream or Greek yogurt
-
2 spring onions (thinly sliced)
-
50 g fresh cilantro or parsley (chopped)
-
1 small red onion (finely diced (optional))
-
4 slices cooked bacon (crumbled (optional))
Instructions
-
First, preheat your oven to 220°C (425°F). While it’s heating up, scrub the potatoes thoroughly under running water to remove any grit. Pat them completely dry with a kitchen towel—this is important for getting crispy skin. Use a fork to prick each potato about 8-10 times all over. This allows steam to escape during baking and prevents them from potentially bursting in your oven.01
-
Rub each potato all over with the olive oil, then sprinkle generously with kosher salt. The oil will help the skin crisp up beautifully, and the salt will season it from the outside in. Place the potatoes directly on the oven rack with a baking sheet on the rack below to catch any drips. Bake for 50-60 minutes. You’ll know they’re done when the skins are crisp and you can easily pierce the flesh with a fork with no resistance.02
-
While the potatoes are baking, it’s time to make the BBQ chicken. In a medium saucepan over medium-low heat, combine the shredded chicken, BBQ sauce, chicken broth, and apple cider vinegar. Stir everything together until the chicken is evenly coated. Let this mixture simmer gently for about 10-15 minutes, stirring occasionally, until it’s heated through and the sauce has thickened slightly. The broth or water helps loosen the sauce just enough so it soaks into the chicken beautifully.03
-
Once the potatoes are out of the oven, let them cool just enough so you can handle them. Carefully slice each one open lengthwise. Use a fork to fluff up the insides—this creates little nooks and crannies for the BBQ chicken and sauce to nestle into. It’s a simple step, but it makes a world of difference in the final texture.04
-
Now for the fun part—assembly! Divide the saucy BBQ chicken mixture evenly among the four fluffed potatoes. Top each one with a generous handful of the shredded cheddar cheese. The residual heat from the potato and chicken will melt the cheese perfectly. If you prefer it extra bubbly and golden, you can pop them under the grill for a minute or two.05
-
Finally, add your cold, fresh toppings. A dollop of cool sour cream, a sprinkle of spring onions, some fresh cilantro, and if you’re using them, the red onion and bacon. The combination of hot, saucy, cheesy elements with the cool, crisp toppings is what makes this dish truly spectacular. Serve immediately and watch them disappear!06
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