Best 4 Barbecue Stuffed Baked Potatoes Recipes

Embark on a culinary journey with our tantalizing Barbecue Stuffed Baked Potatoes, a delightful fusion of smoky barbecue flavors and the comforting warmth of fluffy baked potatoes. These delectable treats are a perfect blend of savory, smoky, and cheesy goodness, sure to satisfy any palate.

Within this article, we present a diverse collection of barbecue stuffed baked potato recipes, each offering unique flavor combinations and culinary techniques. From the classic Pulled Pork Stuffed Baked Potatoes, bursting with tender pulled pork and tangy barbecue sauce, to the flavorful Brisket Stuffed Baked Potatoes, featuring slow-cooked brisket and a rich, smoky sauce, our recipes cater to a wide range of tastes.

For those seeking a vegetarian option, our Black Bean and Corn Stuffed Baked Potatoes provide a hearty and flavorful alternative, packed with colorful vegetables and a zesty salsa. And for a unique twist, our Pizza Stuffed Baked Potatoes combine the classic flavors of pizza with the comforting warmth of a baked potato, creating a delightful fusion dish.

Whether you prefer traditional barbecue flavors or crave something more adventurous, our Barbecue Stuffed Baked Potato recipes have something for everyone. So gather your ingredients, preheat your oven, and prepare to indulge in a mouthwatering culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

BBQ CHICKEN BAKED POTATOES

BBQ Chicken Baked Potatoes image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 pounds boneless, skinless chicken thighs
1 1/2 cups BBQ sauce
1/4 cup honey
1 tablespoon vinegar
1 teaspoon kosher salt
3 chipotle peppers in adobo
2 cloves garlic, minced
1 onion, sliced
4 medium russet potatoes
Vegetable oil, for baking potatoes
2 cups sour cream
2 cups shredded Cheddar
1 cup diced green onion

Steps:

For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
For the potatoes: Preheat the oven to 400 degrees F.
Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.

BARBECUE-STUFFED POTATOES

Barbecue-Stuffed Potatoes image

Enjoy these potatoes stuffed with chicken, sour cream mixture and cheese - a delicious dinner that's ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

4 baking potatoes (1 1/2 lb)
1/2 cup fat-free sour cream
3 medium green onions, finely chopped (3 tablespoons)
1 1/3 cups refrigerated shredded fully cooked chicken in barbecue sauce
1/2 cup shredded reduced-fat extra-sharp Cheddar cheese (2 oz)

Steps:

Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven. Microwave uncovered on High 5 minutes; turn potatoes over. Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.
Meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onions; set aside.
Place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food). Microwave on High 2 minutes or until thoroughly heated.
Cut potatoes open; fluff with fork. Top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onions.

Nutrition Facts : Calories 350, Carbohydrate 58 g, Fiber 4 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg

BARBECUE STUFFED BAKED POTATOES

Barbecue Stuffed Baked Potatoes image

Barbecue stuffed baked potatoes have never been easier! Just 4 ingredients to this super speedy meal if you plan ahead on the weekend.

Yield 2 servings

Number Of Ingredients 4

Ingredients

2 boneless, skinless chicken breasts
1 can Bush's® Southern Pit Barbecue Grillin' Beans®
4 ounces sharp cheddar, shredded
4 medium russet potatoes

Steps:

Add the chicken to a small bowl.
Open the can of beans, and pour off 1/2 cup of the liquid. Add the liquid to the chicken, toss to coat, and place in the fridge to marinate for about 30 minutes, up to 2 hours.
Meanwhile, grate the cheese and have it ready.
Prick the potatoes all over with a fork, and wrap in foil. Toss near the coals and cook until soft--about 45 minutes or so.
Grill the chicken until done. Let rest for 10 minutes before slicing.
Warm the rest of the beans on the stove.
To serve, slice open the potatoes, add generous scoops of beans, top with sliced chicken, grated cheese, and serve.

BARBECUE-STUFFED BAKED POTATOES

Barbecue-Stuffed Baked Potatoes image

When my brothers and I were cooking and working at my father's barbecue restaurant, we had barbecue baked potatoes on the menu and they were popular as hell. I ate them for lunch all the time, and to this day I make them whenever I have leftover pulled pork.

Yield makes 4 main-course or 8 side-dish servings

Number Of Ingredients 8

Ingredients

4 large russet potatoes (about 12 ounces each)
2 tablespoons olive oil Salt, to taste
3/4 cup sour cream (plus more for garnish)
5 tablespoons unsalted butter, at room temperature
Freshly ground black pepper, to taste
1 pound Pork Shoulder (page 57), shredded
1/2 cup plus 4 teaspoons shredded sharp cheddar cheese
1/4 cup chopped green onions (scallions), white and green parts

Steps:

Preheat the oven to 350˚F.
Rinse the potatoes very well under cold water and scrub them clean. Dry them well with a clean kitchen towel. Pierce each potato with the tip of a sharp knife or the tines of a fork (so that steam can escape during baking and the potato doesn't explode). Roll the potatoes in the olive oil and sprinkle them with salt. Bake the potatoes for about 1 1/2 hours. To test for doneness, gently squeeze the potatoes' sides; they should yield nicely to the touch. Remove the potatoes from the oven and let them rest for 5 minutes. Do not turn the oven off.
Cut each potato in half, lengthwise. Using a large spoon, scoop out the insides of the potato halves, leaving enough flesh on the skin so the shell remains intact. Set the potato shells aside. Put the scooped-out potato in a large bowl.
Add the sour cream, butter, and salt and pepper to the bowl, and mash with a fork until the potato filling is combined and smooth. Fold in the pork and 1/2 cup of the cheese.
Spoon the mixture into the potato shells, and place the shells on a large baking sheet. Bake in the oven for about 15 minutes or until thoroughly warmed through.
Remove the potatoes from the oven, top with the remaining 4 teaspoons cheese and the green onions and sour cream and serve immediately.

Tips:

Use baking potatoes that are about the same size so they cook evenly.
Prick the potatoes with a fork before baking to help them cook through.
Rub the potatoes with olive oil or melted butter before baking to help them crisp up.
Bake the potatoes at a high temperature (400 degrees F or higher) for a crispy skin.
Stuff the potatoes with your favorite fillings, such as cheese, bacon, chili, or vegetables.
Top the potatoes with additional cheese, sour cream, or chives before serving.

Conclusion:

Barbecue stuffed baked potatoes are a delicious and versatile dish that can be enjoyed as a main course or side dish. They are easy to make and can be tailored to your own taste preferences. With a variety of toppings and fillings to choose from, you can create a unique and flavorful dish that everyone will enjoy.