Bbq Chicken Stuffed Baked Potato

Sometimes a light meal is just going to hit the spot. On those days, this is a great refreshing meal.
We got the idea from a California eatery called “Skinny Haven” and there it was made with a sweet teriyaki sauce. We have adapted it but it is a tasty meal.  I hope you give it a try.
5 medium potatoes baked
3 – 4 boneless skinless chicken breasts.
Your favorite Bbq Sauce.
Himalayan Pink Salt
Garlic Powder
Onion Powder.
Spring Water
Refined Coconut Oil

Pre-heat oven to 400 degrees F.

Wash your potatoes, dry and then rub the outside of your potatoes with refined coconut oil and season the skins.

Place in oven and cook for about 45 – 50 min.

In a small pot place spring water to cover your chicken breasts.

Sprinkle with salt, pepper, garlic powder and onion powder.

Put on medium high and cook until meat is almost all the way done.  It will be a tiny bit pink inside. (Simmer the water and refrigerate and use as chicken broth in other recipes)

Pull chicken out of the pan and onto a cutting board and let cool until you can handle,  When cool enough shred the chicken with a fork pulling away from meat so fibers separate.

Put meat into a small saucepan and top with your favorite sauce.  We use both teriyaki or Mr. Cottage’s home made Bbq.  
Simmer on low for a few minutes to heat up and to let the flavors really get into the meat and to finish cooking.  
When potatoes are done slice them in an X and press open.  Place a pat of butter, salt, and pepper to taste and then spoon in a scoop of meat.  
Serve with a salad.

Serves 5


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