Instructions
1. Preheat the oven to 400°F (200°C). Scrub the potatoes clean, dry them, and prick several times with a fork.
2. Place the potatoes directly on the oven rack and bake for 50–60 minutes, or until tender when pierced with a knife.
3. While the potatoes bake, mix the shredded chicken with barbecue sauce in a small bowl and warm it slightly.
4. Once baked, carefully slice each potato lengthwise and gently scoop out most of the flesh into a bowl, leaving a thin shell.
5. Mash the scooped potato with butter, milk, sour cream, salt, and pepper until smooth and creamy.
6. Stir in half of the mozzarella and cheddar cheese.
7. Spoon some of the mashed potato mixture back into the potato shells, top with pulled chicken, and sprinkle remaining cheese over each.
8. Return the stuffed potatoes to the oven and bake for 10–12 minutes, or until the cheese is melted and bubbly.
9. Garnish with parsley before serving.
Prep Time: 15 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes
Kcal: 410 kcal | Servings: 4 servings
Tips:
1. Use leftover rotisserie chicken for quick prep.
2. Add caramelized onions or sautéed mushrooms for extra flavor.
3. For a spicy version, mix some hot sauce or chili flakes into the chicken.
4. Replace mozzarella with pepper jack cheese for a zesty twist.
Conclusion:
Cheesy Pulled Chicken Stuffed Potatoes are a warm, satisfying dish packed with flavor and comfort. The crispy skin, creamy filling, and gooey cheese make every bite pure bliss. Perfect to serve with a salad or enjoy as a standalone meal. 🥔💛
