Smoky BBQ Chicken Loaded Spuds


Smoky BBQ Chicken Loaded Spuds

Smoky cheddar, salty bacon and sweet BBQ sauce top our loaded baked potatoes. 

Course Appetizer, Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8


  • 4 large baking potatoes cooked
  • 2 cups grated Old Croc Smoked Sharp Cheddar Cheese divided use
  • 1/2 cup sour cream
  • 4 tablespoons unsalted butter softened
  • 1/3 cup chopped cooked bacon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped cooked chicken
  • 1/4 cup barbecue sauce
  • 3 tablespoons chopped green onions


  1. Heat oven to 350 degrees F. Coat a large cookie sheet with cooking spray.
  2. Split the potatoes in half; scoop out the insides and place the potato mixture in a large bowl. Place potato skins on cookie sheet. Add 1 1/2 cups cheddar cheese, sour cream, butter, bacon, salt and pepper to potato mixture and mash together. Divide the mixture between potato skins. In a small bowl, stir together chicken and barbecue sauce until well combined. Divide on top of potatoes. Top with remaining cheese.
  3. Bake for 15 minutes or until golden brown. Top with green onions and serve.