Stuffed Red Potatoes with Barbecue Chicken & Goat Cheese
Stuffed Red Potatoes with Barbecue Chicken & Goat Cheese is a simple dinner or appetizer that only requires a few ingredients. Just stuff roasted potatoes with chicken that is coated in barbecue sauce, and top with crumbly goat cheese!
Baked potatoes are one of those ultimate comfort foods, aren’t they? They come out of the oven with the crispy skin, but soft and fluffy inside. And the you can stuff them with whatever your heart desires, count me in. We’re not going with the traditional butter, sour cream, and cheese today. We’re mixing it up with some delicious (and easy) barbecue chicken and goat cheese. And we’re making it even easier on ourselves by using rotisserie chicken because we need dinner on the table, STAT. Am I right?
Stuffed Red Potatoes with Barbecue Chicken & Goat Cheese
I love a quick and easy dinner recipe, and this one hits all the marks. It is hearty, only requires a few ingredients, contains a good mix of protein and carbs, and will always impress your guests because it looks fun. You also have the option of serving it as an appetizer if you use the smaller sized baby red potatoes. It is totally up to you, and you would make the recipe the exact same way.
Ingredients
- red potatoes – You get to decide what size you want to use depending on if you are serving it as a meal, or as an appetizer. You can use the larger ones and use one potato per person, or use the tiny ones and serve them on a platter as cute finger foods.
- rotisserie chicken – Do yourself a favor and just get the rotisserie. This will save time on cooking the chicken, so all you have to do is remove it from the bone and shred it up.
- barbecue sauce – Use your favorite barbecue sauce for this! Or even use a couple of different ones if you are doing it as an appetizer to give your guests more options.
- goat cheese – get the crumbly goat cheese so that it looks cute on top, and it adds a really nice tanginess that goes so well with the barbecue sauce.
Instructions
The recipe couldn’t be simpler. Just roast your potatoes, cut them open, stuff a generous amount of saucy chicken in there, and top with the goat cheese. If you are eating this as a meal, I like to serve some type of roasted veggie on the side. Roasted broccoli, green beans, asparagus, whatever you’re feeling!
Looking for more potato recipes?
- Roasted Red Potato & Asparagus Salad
- Breakfast Stuffed Sweet Potato
- Chipotle Baked Sweet Potato Fries
- Slow Cooker Turkey Sweet Potato Chili
- Loaded Smashed Potatoes
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Stuffed Red Potatoes with Barbecue Chicken & Goat Cheese
Ingredients
- 6 large red potatoes
- 1 rotisserie chicken , deboned and shredded
- 1/2 cup barbecue sauce
- 1/2 cup crumbled goat cheese
- 2 tbsp extra virgin olive oil
- 1-2 tsp kosher salt (or flaky sea salt)
- 2 tbsp butter (I used vegan butter)
Instructions
- Preheat the oven to 400 degrees. Rinse and dry your potatoes to remove any dirt. Place the potatoes (whole) on a lined baking sheet. Drizzle the olive oil over the potatoes and season with salt. Toss to coat.
- Roast for about 40 minutes. The cooking time can vary, depending on how big your potatoes are. (*see notes) You should be able to easily pierce all the way the potatoes with a knife when they are done.
- While the potatoes are roasting, prepare the chicken by removing all of the meat from the bones and shredding it up. Place the chicken in a large mixing bowl, and pour the barbecue sauce over the top. Toss until the chicken is completely coated. Add more barbecue sauce to get it to your desired sauciness.
- When the potatoes are done, remove from the oven and let them cool for about 10 minutes so that you are able to handle them. Once cooled, cut them down the middle, but only going about halfway through the potato so that it stays intact. Use a fork to fluff up the inside of the potato, and add a small dab of butter on top to melt.
- To assemble, spoon about a 1/4-1/3 cup of the chicken into the baked potato and top with crumbled goat cheese.
Notes
- if you are serving these as an appetizer, you will use a larger amount of smaller sized potatoes, and cook them for less time. It should only take about 20 minutes for a one inch potato to cook through.
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