Sheet Pan Loaded BBQ Chicken Potato Skins
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $16.00
- Nutrition
- 710 cal · 38g protein
- sheet-pan
- kid-favorite
- comfort-food
- budget
- high-protein
🍳 1 pan · Picky-eater safe bet: plain potatoes · kept by 3 families
Sheet Pan Loaded BBQ Chicken Potato Skins is a weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $16 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 9x13 baking dishDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count russet potatoes
- 3 cups rotisserie chicken
- 3/4 cup gluten-free BBQ sauce
- 2 cups shredded cheddar
- 4 slices precooked bacon
- ½ cup sour cream
- 1 bunch green onions
- 3 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Steps
- Heat the oven to 450°F. Prick the potatoes and microwave 10-12 minutes, turning once, until tender.
- Halve the potatoes lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell (save the flesh for another meal).
- Brush the skins inside and out with oil, season with salt and pepper, and bake cut side down on a sheet pan 10 minutes until crisp.
- Toss the shredded chicken with BBQ sauce. Flip the skins, fill with chicken, top with cheddar and crumbled precooked bacon, and bake 8 minutes until bubbly and the chicken is heated through to 165°F.
- Top with sour cream and sliced green onions.
- Picky eaters can have a plain skin with just cheddar, with the chicken and sauce on the side.
- Make ahead: microwave and scoop the potatoes up to 2 days ahead and chill them. Shred the chicken and slice the green onions too.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 48 g
- Fiber
- 5 g
- Sugar
- 8 g
- Fat
- 36 g
- Saturated fat
- 14 g
- Sodium
- 1,140 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop