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Crockpot BBQ Cheddar Chicken Stuffed Baked Potatoes

These stuffed baked potatoes combine shredded chicken, BBQ sauce, and melty cheddar cheese for a hearty and delicious meal option that's easy to prepare.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Potatoes and Filling
  • 4 large large russet potatoes For baking and stuffing
  • 2 cups cooked shredded chicken Can use rotisserie chicken
  • 1 cup BBQ sauce Choose your favorite brand
  • 1 cup shredded cheddar cheese Can substitute with other cheese
  • 1/2 cup sour cream For creaminess
  • 1/4 cup chopped green onions For garnish
  • to taste Salt and pepper To season the potato filling

Method
 

Preparation
  1. Wash and poke the russet potatoes with a fork. Bake them in the oven at 400°F (200°C) for about 45-60 minutes or until fork-tender.
  2. In a crockpot, combine cooked shredded chicken and BBQ sauce. Cook on low for 4-6 hours until heated through.
Assembly
  1. Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut them in half lengthwise and scoop out some of the flesh to create space for the filling.
  2. Mix the scooped potato flesh with sour cream, salt, and pepper.
  3. Stuff each potato half with the BBQ chicken mixture and top with shredded cheddar cheese.
Finishing
  1. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes or until the cheese is melted.
  2. Garnish with chopped green onions before serving.

Notes

Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in the microwave until warmed through, or pop them back in the oven at 350°F (175°C) for about 10-15 minutes. For extra flavor, consider adding your favorite spices to the chicken before cooking.