Barbeque Chicken Baked Potato

Sorry for the lack of posts this week, but I'm currently on vacation in Cuba! I won’t have internet access while I’m here, which means I won’t be able to keep up with reading all my usual blogs or replying to comments.  I still wanted to share at least one recipe this week though, so I chose a super easy weeknight dinner recipe that I actually made quite a while ago but was saving to post for just an occasion like this!  

I actually planned on writing this post at the airport before I left and scheduling it to appear while I was away, but after a last-minute minor disaster involving the new Blogger not working on an iPad, my helpful sister Genevieve fortunately stepped in to save the day and help post this for me!

There's not much to say about this barbeque chicken baked potato except that it's easy, delicious comfort food.  Though the baked potato does take a while to cook, the rest is easy peasy, and if you're really short on time you could even microwave the potato, though it won't taste quite as good!  

I can't immediately think of a good vegetarian protein you could use in place of the chicken, but if you have any ideas, let me know, or if you have any other good ideas for baked potato toppings, feel free to suggest some in the comments as well!  I'm thinking a buffalo chicken version of this would be great to try next!

Looking forward to catching up with you again next week!

BBQ Chicken Baked Potato

Serves 2 as a light meal served with a salad or side - you may wish to increase the amount of chicken for something more filling

Ingredients:

2 russet potatoes

1 chicken breast

Barbeque sauce

Shredded cheese (e.g. Mexican blend, cheddar, pepper jack)

Salt & pepper

Directions:

Preheat oven to 375°F.  Scrub potatoes and pierce skin several times with a fork.  Rub skin with a bit of olive oil and salt.  Place potatoes in the preheated oven, directly on the oven rack (with a pan underneath to catch any drippings).  Bake for 1 to 1 ½ hours, or until slightly soft and golden brown.

Meanwhile, cook chicken breast (about 4-5 minutes per side over medium-high heat).  Shred with two forks, season with salt and pepper, and coat with barbeque sauce.  Keep warm and reheat if necessary when potatoes are done.

When potatoes are done, prick each potato with a fork in a line lengthwise across the top, then smack the two ends of each potato together so that it bursts open.  It should be nice and fluffy inside.  Top each potato with half the shredded chicken and desired amount of shredded cheese.  Add more barbeque sauce, salt, and pepper if desired.  Serve warm.

UPDATE: I received an anonymous comment from a reader which unfortunately can't show up on my commenting system because it was entered on a mobile device. The reader noted that my potato looked dry and needs more sauce and cheese, which reminded me that I should have mentioned that I did indeed add more bbq sauce and a bit more cheese after I sliced the potato open into pieces, which you can certainly do as well, I just didn't take a photo of that stage.  The reader also noted that what was missing was "butter, sour cream, and scallions".  You can certainly add your own ingredients to the potato - I don't like scallions and I don't normally eat my potatoes with butter and sour cream as I try to keep them healthier, but of course it should go without saying that you can easily adapt this recipe to your own tastes, this is just what worked for me!