I can only eat leftovers so many days in a row before I get completely sick of them. Therefore, when I made this BBQ beer can shredded chicken last week, half of the leftovers went straight into the freezer, and the other half hung out in the fridge. Not really thrilled with the idea of eating another sandwich, I knew I needed to come up with a way to use the chicken on something other than a sandwich.
Enter the baked potato – a perfect blank canvas. I baked each potato, then piled them high with BBQ chicken, cheese, and scallions. They are extremely adaptable, and you could easily use buffalo chicken, pulled pork, etc. A complete meal with very little work. You’ll never know you’re eating leftovers!
BBQ Stuffed Baked Potatoes
Yields: 2 large potatoes
2 large russet potatoes
1 cup shredded BBQ chicken*
Salt and pepper, to taste
Shredded cheese, green onions and/or sour cream for toppings
*You can also used leftover rotisserie chicken tossed with BBQ sauce, pulled pork, etc.
Preheat the oven to 350 degrees F.
Wash and dry the potatoes throughly. Using a fork, pierce the potatoes a few times. Place the potatoes directly onto the rack in the middle of the oven, and bake for 60 minutes or until a fork inserted in the center meets no resistance. Set aside and allow the potatoes to cool.
In a small saucepan, reheat your leftover BBQ chicken, or take 1 cup of shredded chicken and toss in BBQ sauce. Stir occasionally until the chicken is heated through.
Using a sharp knife, slice the top of each potato down the middle. Use a fork to separate the potato, making a small well in the top of the potatoes. Top the potatoes with the BBQ chicken, shredded cheese, sour cream, green onion or toppings of your choice.
Source: Stick a Fork In It original recipe.