These BBQ chicken stuffed potatoes combine potatoes, cooked chicken, barbecue sauce and corn. A spoonful of Greek yogurt finishes each potato without adding another sauce to make.
Tips for bbq chicken stuffed potatoes
Choose four large potatoes about 10 1/2 oz each and keep the skins on. The timing assumes a 1000-watt microwave and chicken that is already cooked; raw chicken needs a separate cooking step.
High Protein BBQ Chicken Stuffed Potatoes
Equipment
- 1 1000-watt microwave
- 1 microwave-safe plate and vented cover
- 1 small saucepan
- 1 knife
- 1 fork
- 1 scale
- 1 thermometer
Ingredients
- 4 large potatoes with skin About 10 1/2 oz each; scrubbed and dried.
- 1 lb plain cooked skinless chicken breast shredded; cooked edible weight
- 1/2 cup original barbecue sauce Divide evenly among potatoes.
- 1 1/4 cups frozen sweet corn kernels weighed frozen, no added sauce
- 3/4 cup plain nonfat Greek yogurt divide evenly
- 2 Tbsp water 2 tablespoons, for the filling
Instructions
- Scrub and dry the potatoes, then pierce each several times with a fork. Keep the skins on; the calculation includes them. Put two similarly sized potatoes on a microwave-safe plate with space between them and a vented microwave-safe cover. Do not use foil.
- Microwave the first pair on high for 5 minutes, carefully turn with tongs and cook for about 5 minutes more. Check with a fork; the centers should be tender. Continue in 1-minute increments if needed, allowing about 10–14 minutes per pair in a 1000-watt microwave. Set aside and repeat with the other two potatoes. Appliance power and potato shape can change the time.
- While the second pair cooks, cook the frozen corn according to its package, then combine all the kernels, cooked chicken, barbecue sauce and 2 Tbsp water in a small saucepan. Warm over medium-low heat, stirring, until the mixture reaches 165°F (74°C), about 5–8 minutes. Do not drain off the sauce. Lower the heat if it starts sticking.
- Let the cooked potatoes rest for 2 minutes, then split each lengthwise and gently fluff the inside with a fork. Keep the cooked potatoes hot while the filling finishes. Do not add butter or oil.
- Divide the filling evenly among the four potatoes. Top each with one-quarter of the yogurt and serve. One serving is one whole stuffed potato. Cheese and extra sauce are not included.
- For meal prep, cool the potatoes and chicken filling promptly in separate shallow containers and keep the yogurt cold. Reheat the potato and filling to 165°F before adding the chilled yogurt.
Notes
Storage and meal prep
Refrigerate within 2 hours, or 1 hour above 90°F, at 40°F or below. Keep potato, chicken filling and yogurt separate, and use within 3–4 days of the chicken’s original cooking date. Reheat potato and filling covered to 165°F, checking the thickest part, then add cold yogurt. Freezing whole stuffed potatoes is not recommended until texture has been tested. Microwave cooking time excludes cooking chicken from raw and reheating stored portions.
Ingredient notes and swaps
A different barbecue sauce needs a label-based recalculation; the baseline uses the USDA branded Sweet Baby Ray’s Original record at 70 kcal and 18 g carbs per 36 g. Sugar-free sauces are not interchangeable in the estimate. Smaller potatoes change the serving and cooking time; use similarly sized potatoes rather than treating all sizes as interchangeable. Do not swap sweet potatoes or canned corn without a matching worksheet.
About the nutrition
Nutrition is estimated from the listed amounts and documented reference foods. Brands, portions and ingredient swaps can change the numbers. This recipe has not been kitchen tested.