This baked potato is a stuffed with a very simple combination of shredded rotisserie chicken and barbecue sauce with cheese and scallions to bling it out a bit. I bought the rotisserie chicken at the fried chicken place down the street. They keep their rotisserie -- always full of plump, golden chickens -- right in front of their side window so it's in front of you, tempting you with promises of juicy poultry goodness as you walk across the parking lot. Cunning fried chicken peddlers. Tricksy.
I actually baked three potatoes in one go, as well as a tray of broccoli florets and sliced carrots, because heating the oven for one potato simply seemed too decadent. However, I'm giving the directions for one, because I only made one barbecue chicken stuffed potatoes. The others were topped later in the week, with random toppings, as I needed them.
Yes, that means I ate three baked potatoes in one week. It. Was. Fabulous.
Barbecue Chicken Stuffed PotatoYield: 1
- 1 6-oz baking potato, well scrubbed and dried
- ½ tsp (or so) olive oil
- ½ cup shredded rotisserie chicken
- ¼ cup barbecue sauce
- 2 Tbsp shredded reduced-fat four-cheese Mexican cheese blend
- 1 scallion, white & green parts coarsely chopped
- Black pepper, as desired
- Preheat oven to 425°F.
- Prick the potato all over with a fork, sprinkle with salt and pepper, and lay it directly on the middle oven rack.
- Bake the potato for 45-60 minutes or until the skin is crispy and the potato gives a little when you squeeze it.
- Meanwhile, combine the chicken and barbecue sauce in a microwave-safe bowl and warm for 1-2 minutes or until evenly heated all the way through when stirred.
- Cut a cross on top of the potato and squeeze the sides open.
- Top potato with chicken mixture and cheese. Garnish with scallions and black pepper. Eat.
I'd meant to serve the potato with a dollop of plain 0% Greek yoghurt on top, but forgot and didn't end up missing it, anyway.