Switching it up a little bit. Loaded BBQ Chicken Baked Potato is not something you would usually see from us. This dish was created out of pure laziness and also somewhat stolen from California Pizza Kitchen (CPK). Early in our relationship Phil and I used to frequent chain restaurants. We can no longer say that happens now, but every now and then we have cravings for the food we use to get at these chains. One of them being CPK’s BBQ Chicken Pizza. One night we bought all the ingredients to make this famous pizza, but we couldn’t be bothered to roll out the dough. I had the great idea to take all the toppings and put them on a baked potato, and it was magic!
The combo of flavors is what I love most about the pizza, and those flavors easily translate to a baked potato. Who would have thought chicken tossed in BBQ sauce, topped with sliced red onions, smoked gouda and cilantro would be such a magical combination? I also heart this recipe because it can be a total do ahead. Bake the potatoes and chicken the day before. Left over rotisserie chicken would also be great here. Super simple and everyone needs a recipe like this in their arsenal when life happens.
- 2 chicken breast halves (approx ½ pound each)
- ¾ cup BBQ sauce, we recommend Stubbs
- ¼ tsp salt, plus additional
- few grinds of black pepper, plus additional
- 4 potatoes, previously baked
- ½ of small red onion, thinly sliced
- ¾ cup smoked gouda or cheddar or mixture of both
- ¼ cup cilantro, roughly chopped
- sour cream, for serving
- Preheat oven to 400°.
- Place chicken breast on a foil lined baking sheet. Sprinkle both sides of chicken breasts with ¼ tsp salt and black pepper. Pour ¼ cup of the BBQ sauce on both pieces of the chicken. Spread the BBQ sauce around on both sides. Bake for 25 minutes or until the internal temperature is 165°. Allow to cool and chop into cubes.
- Preheat oven to 425°.
- Split each baked potato in half. Season each potato liberally with salt and pepper. Run a fork through the insides to break it up and mix the salt and pepper throughout. Divide the chicken between all 8 halves of the potatoes. Top each potato half with 1 tbsp of BBQ sauce, red onion and cheese. Place them on a foil lined baking sheet.
- Bake the potatoes for 5-7 minutes or until the cheese is melted. Top with sour cream and cilantro. Serve.