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RECIPE FOR BBQ CHICKEN STUFFED BAKED POTATOES

BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM

This recipe for BBQ Chicken Stuffed Baked Potatoes is filling and delicious. A few years ago, I fell in love with jacket potatoes in the small coastal village of Mallaig in Scotland. This smoky, fire-roasted potato was loaded with nothing but a little butter and the sharpest Scottish cheddar. A light salad was all that went with it. I have had baked potatoes before and since then, however, it was this one that truly brought wonderment to my heart. So, I got to thinking. What if? What if you had a full meal ensconced within a perfectly cooked potato? The fire-roasted exterior is slightly crisp and salty, the interior at once creamy and fluffy, and it’s piled high with saucy grilled chicken and creamy coleslaw. A flavor bomb waiting to hit your palette.

PREP TIME

10 Min

COOK TIME

60 Min

FEEDS

4

INGREDIENTS

4
baking potatoes, russet or sweet
2 tbsp.neutral-flavored oil
4chicken breasts, skinless boneless
Salt and pepper to taste

Your favorite BBQ sauce
Coleslaw
¼ largegreen cabbage, shredded
½ small
red cabbage, shredded
1
carrot, grated or julienne
½ small
red onion sliced thinly
1 cupmayonnaise
2 tbsp.
sugar
1 ½ tbsp.lemon juice (½ lemon juiced)
2 tbsp.
cider vinegar
Salt and pepper to taste

DIRECTIONS

1. Preheat the barbecue to around 425°F.

2. While the barbecue is heating, clean the outside of the potatoes then brush with oil and sprinkle with salt. Bake on the warming rack of the barbecue for 60 minutes or until a skewer or fork meets no resistance when inserted into the flesh.

3. While the potatoes are baking prepare the chicken by seasoning with salt and pepper to taste and setting aside. 
 
4. Make the salad by shredding the cabbage, carrot, and slicing the onion. Toss together. Whisk together the mayonnaise, sugar, lemon juice, and cider vinegar. Taste and season to your liking. Mix the salad with the dressing and refrigerate until ready to serve. 

5. When the potatoes are nearly done, about 15 to 20 minutes from done, grill the chicken over direct heat. For thin chicken breasts (>½-inch) a good sear for about 3 to 5 minutes per side should do. For thick chicken breasts, sear until grill marks form, then move them to indirect heat until reaching an internal temperature of around 160°F. While the chicken is searing over direct heat, brush with some sauce to provide caramelization. Remove the finished chicken to a board and allow them to rest before shredding with a fork. 

6. Sauce the chicken and keep warm.

7. Once removed from the barbecue, split the potatoes open and top with a heaping helping of saucy, shredded chicken, then add the coleslaw on top. Optionally, you can add butter and seasoning, or even cheese, to the potatoes before topping. 

PRO TIP: For even tastier results, make the coleslaw dressing the day before so that the flavors can really blend.

This recipe for BBQ Chicken Stuffed Baked Potatoes can be made as healthy or …not… as you want. It’s gluten-free, can be converted to whole30 and even vegan if you use mushrooms or jackfruit and vegan mayo. But, one thing is for certain. A big ‘ole jacket potato stuffed high with your favorite barbecued toppings is the easiest and most delicious meal you will make this week. What do you like to pile up on your gourmet baked potatoes?

First thing's first, preheat the barbecue to 425°F and begin baking the potatoes

If you didn't make it the day before, make the coleslaw

Grill the chicken using direct heat, brushing lightly with barbecue sauce

When the chicken and the potatoes are fully cooked, remove them from the grill

Once rested, shred the chicken and sauce thoroughly. Split the potatoes open

Top the potatoes with the hot shredded chicken and then with the cool and creamy coleslaw

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