BBQ Chicken Stuffed Baked Potatoes Made Easy in Your Pressure Cooker
Tender bites of barbecue chicken, stuffed into a fluffy baked potato with a perfectly crispy skin make these Stuffed Baked Potatoes a perfect meal.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 6 large Russet potatoes scrubbed and pierced with fork holes
- a little Olive oil rubbed all over the potatoes
- Kosher salt sprinkled
- 3 cups Cooked chicken chopped bite-size
- 2 cups Barbecue sauce store-bought or homemade
- Sour cream for topping
- Shredded cheese for topping
- Chopped fresh chives for topping
- Broth at the bottom of your pressure cooker
Instructions
Instructions
- Preheat the oven to 400°F. You gotta get it nice and hot for baking those potatoes the classic way while you prep the rest.
- Next, scrub the potatoes good, then pierce each one with a fork a few times so steam can come through in the oven.
- Rub the potatoes all over with olive oil, then sprinkle with kosher salt. This little step helps the skin get crispy but still moist inside.
- Place potatoes directly on the oven rack and bake for about 45 to 60 minutes until they’re fork-tender. You’ll know when you can poke right through without struggle.
- While the potatoes are baking, combine your cooked chicken chopped bite-size with barbecue sauce in a bowl. Stir it around so every piece is coated.
- When the potatoes finally come out, let them cool just a few minutes so you can handle ’em without burning your fingers.
- Cut a slit down the center of each potato and fluff up the insides gently with a fork to make space for y’all’s filling.
- Last, spoon that barbecue chicken mixture right into each potato. Top off with sour cream, shredded cheese, and chives to your liking before serving. You’re ready to dig in!
Notes
For faster cooking, you can steam the potatoes in your pressure cooker first with broth depth before stuffing. It cuts down the baking time but keeps that tender pull you want.