Crack Chicken Stuffed Baked Potatoes

You catch the smell through the steam vent and suddenly you are starving. It's that savory, smoky BBQ aroma mixed with the homely scent of baked potatoes. You kinda stand there a minute, waiting for the pressure cooker to finish its job, mouth watering already.

Inside the cooker, chicken pieces soak up the tangy BBQ sauce, turning all juicy and tender. Meanwhile the potatoes are getting soft and fluffy, ready to be filled with that saucy goodness. You can almost taste it before it's even done.

Once you crack open that lid, there's a little steam billowing out, and that smell hits you like a grown-up slap of comfort food. You remember dinners with hearty flavors and simple prep, and that's exactly what you're gonna get here. It's a kinda cozy, satisfying meal that works great when you need a little weekend treat or a quick but filling dinner.

Why Your Cooker Beats Every Other Pot

• Pressure cooker gets that broth depth you want without hours of simmering.
• The natural release lets chicken retain its tender pull, so it's juicy not dry.
• Quick release saves you time when you're in a hurry but don't want to lose flavor.
• It's like a one-pot wonder so you don't pile up a mess in the kitchen.
• Even heat means potatoes cook evenly, no nasty raw spots or mushy parts.
• Slow release helps keep flavors melding together instead of rushing through.
• You get that restaurant-level taste without all the fuss or waiting.

Everything You Need Lined Up

• 6 large russet potatoes
• Olive oil
• Kosher salt
• 3 cups cooked chicken, chopped bite-size
• 2 cups barbecue sauce (store-bought or homemade, your call)
• Optional toppings like sour cream
• Shredded cheese
• Chopped fresh chives
• Fork for poking holes in potatoes
• Baking sheet or plate for cooling potatoes

You gotta scrub your potatoes real good before you poke holes in 'em. Olive oil and kosher salt get rubbed on for that crispy, salty skin after baking. The chicken should be cooked from before, so just chop it up and mix with your favorite BBQ sauce-whether that's from the store aisle or homemade with your secret touch.

Checkbox on optional toppings is your chance to get creative. Sour cream cools the tang, shredded cheese melts right on top, and chives add a fresh snap that makes the whole thing pop. It's the kinda mix that makes you smile when you bite into it.

How It All Comes Together Step by Step

1. Preheat the oven to 400°F (200°C). This gets those potatoes on the right path to soft and fluffy.
2. Scrub the potatoes, then poke holes all over 'em with a fork. This lets steam escape while they cook.
3. Rub each potato with olive oil and sprinkle kosher salt all around. The skin gets crispy and tasty this way.
4. Place the potatoes on a baking sheet and bake for 45-60 minutes. You want 'em tender when you poke 'em with a fork.
5. While baking, mix your chopped cooked chicken with BBQ sauce in a bowl. This is the filling and it's gotta be saucy and rich.
6. Once the potatoes are done, take 'em from the oven and let 'em cool just enough you can handle them without burning your fingers.
7. Slice each potato lengthwise, then gently fluff the insides with a fork to make 'em soft and airy.
8. Spoon the BBQ chicken mixture into each potato, then add any toppings you want like sour cream or shredded cheese. Chopped chives make it look and taste great.

Quick Tricks That Save Your Time

• Use leftover cooked chicken from your fridge. Saves prep and cooks fast.
• Store-bought BBQ sauce works fine if you don't have homemade ready.
• Prep potatoes night before: scrub, poke holes, oil, and salt. Just refrigerate them to save time.
• While baking in oven, get your chicken and BBQ mix ready so no waiting around.
• If you're super busy, skip baking: pressure cook whole potatoes for way less time with broth depth for flavor.

These little shortcuts add up and you'll get dinner on table without that usual drawn-out wait. It's all about getting that tender pull on chicken and soft potatoes with the least hassle.

The Flavor Experience Waiting for You

The first bite is that rich, tangy BBQ sauce mixing with juicy chicken that's been soaking up flavors like a sponge. It's kinda like your favorite finger-lickin' BBQ joint but all cozy and soft inside a spud.

The potato stays warm and fluffy, a perfect pillow for the saucy chicken. It's salty, tender, and comforting all at once. You notice the crispy skin adding a texture that's so satisfying you might sneak an extra bite.

Topping it with sour cream and cheese adds creaminess and sharpness that takes the flavors up a notch. Fresh chives bring a little zing that wakes up your taste buds along with every mouthful. It's dang good and probably gonna become a regular around your kitchen.

How to Store This for Later

If you got leftovers or wanna make ahead, cool everything completely before storing. It stops sogginess and keeps flavors just right.

• Refrigerate in airtight containers up to 3 days. Just uncover and microwave to warm up.
• Freeze in portions for longer storage. Wrap stuffed potatoes in foil then place in freezer bags.
• For best texture after freezing, thaw in fridge overnight before reheating.
• If reheating from frozen, use the oven on low heat instead of microwave to keep the potato skin from getting weird.

Make sure you eat leftovers within a few days 'cause the fresh taste starts fading after a while. But if you got it right, your fridge or freezer stash is ready to bring comfort on days you don't wanna cook.

The FAQ Section You Actually Need

• Can I use sweet potatoes instead? Yeah, sweet potatoes totally work. They'll be sweeter and softer, so watch the cooking time because they might get done faster.
• Is it okay to use canned chicken? Sure, canned chicken can save a bit of time. Just drain it well and maybe add a bit more BBQ sauce 'cause it might be drier.
• Do I have to bake the potatoes in the oven? You can pressure cook them instead. Use broth depth in the cooker with a trivet and cook for about 12-15 minutes with quick release. Then go straight to stuffing.
• Can I make this without chicken? Absolutely-try adding black beans or sautéed veggies instead for a vegetarian twist. It's still gonna be great.
• What if I like spicy BBQ sauce? Go ahead and use your fave spicy sauce or add some hot sauce in the mix. It works real good with the creamy toppings too.
• How do I get the potato skin crispy if I pressure cook them? After pressure cooking, pop the potatoes in a hot oven or under a broiler for a few minutes. Rub 'em with oil and salt first to get that nice crust.

So there you go, no fuss, no fluff, just real answers to make your BBQ chicken stuffed baked potatoes something you want to cook again and again.

Related Recipes

Try our Garlic Parmesan Chicken for another delicious chicken dish made with pressure cooking. For a quick side or snack, check out Classic Deviled Eggs that are easy and packed with flavor. Looking for a sweet treat after dinner? The Strawberry Cupcakes recipe is a perfect choice to round out your meal.