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A close-up shows delicious BBQ Chicken Potato Skins, perfect for a party appetizer.

BEST BBQ CHICKEN POTATO SKINS

These BBQ Chicken Potato Skins are the ultimate comfort food mashup, perfect for game day or a casual meal. Crispy potato skins are loaded with tender BBQ chicken, melted cheese, and your favorite toppings for a flavor explosion that's guaranteed to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound cooked chicken, shredded
  • 1 cup BBQ sauce
  • 1/2 cup red onion, finely diced
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup Monterey Jack cheese, shredded
  • 2 tablespoons chopped fresh cilantro optional
  • Sour cream optional
  • Green onions, chopped optional
  • Bacon bits optional

Equipment

  • Oven
  • Baking sheet
  • Medium bowl
  • Fork
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Spoon or ice cream scoop

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Rub the scrubbed potatoes with olive oil, salt, and pepper.
  3. Place the potatoes directly on the oven rack (or on a baking sheet if you prefer less mess).
  4. Bake for 45-60 minutes, or until the potatoes are easily pierced with a fork. The baking time will vary depending on the size of your potatoes.
  5. Remove the baked potatoes from the oven and let them cool slightly.
  6. Once cool enough to handle, cut each potato in half lengthwise.
  7. Carefully scoop out the potato flesh, leaving about 1/4 inch of potato attached to the skin. Reserve the scooped-out potato for another use.
  8. Increase the oven temperature to 450°F (232°C).
  9. Brush the inside and outside of each potato skin with a little more olive oil.
  10. Place the potato skins on a baking sheet, skin-side down.
  11. Bake for 5-7 minutes, or until the skins are golden brown and crispy. Keep a close eye on them so they don't burn!
  12. In a medium bowl, combine the shredded cooked chicken and BBQ sauce. Mix well to ensure the chicken is evenly coated.
  13. Add the diced red onion and stir to combine.
  14. Remove the potato skins from the oven and fill each one with the BBQ chicken mixture.
  15. Sprinkle the cheddar and Monterey Jack cheese evenly over the filled potato skins.
  16. Return the potato skins to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
  17. Remove the BBQ Chicken Potato Skins from the oven and let them cool slightly before serving.
  18. Garnish with chopped fresh cilantro, sour cream, green onions, and bacon bits, if desired.
  19. Serve immediately and enjoy!

Notes

Experiment with different BBQ sauces, cheeses, and toppings to customize these potato skins to your liking. You can bake the potato skins ahead of time and store them in the refrigerator. When you're ready to serve, simply fill them with the BBQ chicken mixture, top with cheese, and bake until heated through. For crispier skins, broil for a minute or two, watching carefully. If the filling is too dry, add more BBQ sauce. Make sure to use freshly shredded cheese.