Pulled BBQ Chicken Potato Skins Recipe
These Pulled BBQ Chicken Potato Skins are the perfect high-protein twist on a comfort food classic. Crispy potato skins are filled with smoky, saucy shredded chicken and finished with a touch of cheese and fresh herbs. They’re great for weekend grilling, post-workout meals, or crowd-pleasing appetizers. Balanced in macros and packed with flavor, this recipe delivers all the satisfaction of BBQ with none of the guilt.
- 4 medium russet potatoes
- 1½ cups cooked shredded chicken breast
- ¼ cup sugar-free BBQ sauce
- ½ cup shredded reduced-fat cheddar cheese
- 2 teaspoons olive oil
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped green onions or fresh parsley
- Plain Greek yogurt or low-fat sour cream
Main Ingredients
Optional Toppings
Instructions
- Step 1: Preheat the oven to 200°C (400°F). Scrub the potatoes clean and prick them a few times with a fork. Bake directly on the oven rack for 40-45 minutes or until tender. Let them cool enough to handle, then slice each in half lengthwise.
- Step 2: Using a spoon, carefully scoop out the center of each potato half, leaving about ¼ inch of potato on the skin to create a sturdy base. Reserve the scooped-out flesh for another use or mash it and add it back in small amounts.
- Step 3: Brush the insides and outsides of the potato skins with olive oil and sprinkle with garlic powder, salt, and pepper. Place them skin side down on a baking sheet and return to the oven for 8-10 minutes to crisp up.
- Step 4: While the skins crisp, toss the shredded chicken in a bowl with BBQ sauce until evenly coated. Warm it slightly if it was refrigerated.
- Step 5: Remove the potato skins from the oven and fill each one with a generous spoonful of the BBQ chicken mixture. Top each with shredded cheese.
- Step 6: Return the filled potato skins to the oven and bake for another 5-6 minutes, or until the cheese is melted and bubbling. For a golden top, broil for 1 minute at the end.
- Step 7: Remove from the oven and garnish with chopped green onions or parsley. Serve hot with a dollop of Greek yogurt or sour cream if desired.
Notes
- These are perfect for game-day eats, but clean enough for meal prep or weekday dinners.
- Use sweet potatoes for a fiber- and antioxidant-rich variation.
- For faster prep, use rotisserie chicken and your favorite sugar-free BBQ sauce.
- To reduce fat further, skip cheese and add extra herbs or a spicy yogurt drizzle.
- Store leftovers in the fridge for up to 3 days. Reheat in a toaster oven or air fryer.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes, but use skinless and trim excess fat for a leaner option.
How do I make this recipe vegetarian?
Replace chicken with pulled jackfruit or BBQ-seasoned lentils.
Are these freezer-friendly?
You can freeze the prepared skins before final baking. Reheat at 375°F for 15-20 minutes.
Can I make this recipe in an air fryer?
Yes. Crisp the skins and melt the cheese in the air fryer at 180°C (360°F) for faster results.