We’re taking these Loaded BBQ Baked Potatoes to the max! Perfectly overstuffed with a creamy garlic herb spinach and potato mixture and loaded up with BBQ chicken, pan-roasted mushrooms, bleu cheese crumbles, crispy onions, and chives.
Loaded BBQ Baked Potatoes
Featured comment
This recipe was easy, nutritious, and delicious for a weeknight meal for my family! I used both sweet potatoes and russet potatoes (couldn’t decide whether to follow the recipe as written or to try my own interpretation, #ilovetocookproblems) and the sweet potato version was the favorite for my family. Thank you for sharing this recipe!
Allison J
Baked potatoes are just there for us, ya know?
They come out of the oven hot and steamy, with the crisp skins and the super comforting potatoey insides, and they can shine with nothing more than butter and salt.
But why stop at butter? Let’s make them REALLY shine, like glitter and neon lights style.
Let’s Bring These Baked Potatoes To The Next Level
These loaded BBQ baked potatoes are filled with a creamy garlic herb spinach and potato mixture and then loaded with BBQ chicken, caramelized little pan roasted mushrooms, bleu cheese crumbles, crispy onions, and chives. Ho-lee-smokes. Crunchy. Saucy. Creamy, tangy, sweet. So filling. The flavors, the textures… if a minimalist baked potato is your dream, you may have to look elsewhere. This one is more of a maximalist situation for those of us who like their baked potatoes to go big, messy, and borderline excessive.
So even though, technically yes, this is a really intense BBQ baked potato situation, it is actually quite easy to put together because SOS times don’t allow for lots of tinkering in the kitchen, ya know? If it’s possible to be both maximalist and low-key, this is that.
Here’s What You’ll Need To Get Cooking
Here is our short ingredient list:
- potatoes
- chicken
- mushrooms
- garlic herb spreadable cheese, goat cheese, etc. (maybe you have some leftover from this recipe?)
- spinach
- BBQ sauce
And then the rest of the toppings are up to you: crispy onions, chives, bleu cheese, one or all of the above. (A STRONG VOTE IN FAVOR OF ALL.)
How To Make These Loaded BBQ Baked Potatoes
You’re going to bake the potatoes (easy).
Then bake the chicken and mushrooms (easy).
Then mix the potato / spinach filling (easy).
Then assemble (easy and fun).
You can eat these deconstructed, which is convenient for the toddler or picky kiddo, or you can eat them piled high, which is convenient for people who like to post pictures of their meals (it me), or you can just pick and choose which elements you want on which nights and somehow you might end up with two or three different meals out of this whole thing – leftover BBQ chicken on a salad, potato skin remnants tossed into a breakfast skillet, things like that.
They’re creamy, packed with flavor, loaded with feel-good veggies, like spinach and potato and mushrooms, perfectly spicy-sweet thanks to the BBQ sauce, and just begging for you to sink your teeth in with lots of mess and zero shame. Loaded BBQ baked potatoes FTW.
Prefer To Watch Instead Of Read?
Click here to watch the step-by-step stories to make this recipe!
Loaded BBQ Baked Potatoes: FAQs
How can I make these vegetarian-friendly?
Just leave out the chicken and go with mushrooms! Or sofritas instead of chicken would be just *chef’s kiss*!
Not a big bleu cheese fan over here. Any other cheese suggestions?
Good ol’ cheddar cheese would be great!
This look great! Any other BBQ recipes you recommend?
Both our Korean BBQ Style Cauliflower Lettuce Wraps and our BBQ Jackfruit Sandwiches are so good and SOS approved!
Loaded BBQ Baked Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
We’re taking these Loaded BBQ Baked Potatoes to the max! Perfectly overstuffed with a creamy garlic herb spinach and potato mixture and loaded up with BBQ chicken, pan-roasted mushrooms, bleu cheese crumbles, crispy onions, and chives.
Ingredients
Units
Scale
- 4 russet potatoes
- 16 ounces fresh mushrooms, sliced
- 2 lb. chicken thighs or chicken breasts
- 1/2 cup to 1 cup barbecue sauce
- a sprinkle of garlic powder, onion powder, salt, and pepper
- 1 cup garlic herb spreadable cheese, or garlic herb goat cheese
- two handfuls of fresh spinach
- optional toppings: chives, crunchy onions, blue cheese crumbles
Instructions
- Bake Potatoes: Heat the oven to 425 degrees. Poke potatoes with a fork; place on a sheet pan and roast for 60 minutes.
- Bake Mushrooms and Chicken: Place mushrooms and chicken on a sheet pan. Toss with olive oil and sprinkle with spices to taste. Roast for 30 minutes. Shred chicken. Toss both with BBQ sauce. (Optional: to get the mushrooms a little extra yummy, put them back in the oven for 5 minutes or so with the sauce on them.)
- Mix Filling: Cut potatoes in half. Scoop out some of the flesh, but leave a thin layer around the outside skins so the potatoes will still stand on their own. Mix potato flesh with garlic herb spreadable cheese and spinach, until creamy and spinach is wilted. You can add a little oil, water, or milk if you need to thin it out a bit. Season with salt and pepper.
- Load Em Up: Use the spinach filling to fill the potato skins back up. Top with mushrooms and chicken, more BBQ sauce, and any toppings you love (like, all of them).
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex Mex
Keywords: baked potatoes, stuffed potatoes, bbq baked potatoes
Potatoes! Potatoes! Potatoes! We Love Lil’ Spuds!
- Caprese Chicken with Smashed Potatoes (golden and crispy perfectly smashed potatoes with fake-fancy chicken? YES PLEASE!)
- Homemade Gnocchi (potatoes turned gnocchi pasta friend? here for it!)
- Healthy Chipotle Sweet Potato Skins (another loaded up potato fave)
- The Best Instant Pot Mashed Potatoes (the absolute easiest side dish)
Filed Under: All Recipes Baking Dinner Gluten-Free Main Dishes Meat and Chicken Mushroom Quick and Easy SOS Series Spring Sugar-Free
May 24, 2021
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
Just checking- the chicken roasts at the same time & temp as the potatoes, right?
That’s correct!
I’m going to make this dish tonight 😋
Enjoy, Loretta!
Great recipe – trying it tomorrow. However, the nutrition info has to be off. What size potatoes? Chicken thighs and chicken breasts are two totally different things and carry different caloric value, the spreadable cheese and goat cheese are two different things…see where I’m going with this?
I imported the recipe on MyFitnessPal and put in chicken breasts (not thighs), Alouette spreadable garlic and herb cheese, and 1/3 cup Cattlemens Sweet Memphis BBQ sauce.
Their calorie count was 616!! Talk about a huge difference. Almost 200 extra calories, and that was using only breasts and 1/3 c. BBQ sauce. Wow. I’d like to see accurate nutritional values in these online recipes. I tried your other recipes and love them but now I can’t depend on the counts being correct. When the choices in the recipe are “either/or”, they can’t possibly be right.
Having said that, I’m not deterred from doing a face plant on these for dinner tomorrow..lol.
Hi Cat! We’ll double check the nutrition info on this one. Thanks for letting us know!
Hi Krista! I see the nutrition information has been tweaked. I’d like to know how you came up with 603 calories. It would be nice to know what formula was used, whether you are figuring chicken thighs instead of chicken breasts, how much barbecue sauce and what kind, or other parameters. It’s very confusing when we can come up with three different calorie counts. I guess I’ll just have to stick with the ingredients that I used and what MyFitnessPal came up with. Thanks for checking into that. I know it’ll help more people who are trying to limit their calorie intake
Hi Cat! It can be tricky to provide totally accurate nutrition information for all of the options provided when we say something like “chicken thighs or chicken breasts” or “1/4 to 1/3 cup”. In this case, the team let me know that the nutrition info is calculated using two medium sized russet potatoes, 1 pound boneless skinless chicken thighs, 1/4 cup BBQ sauce, and 1/2 cup garlic herb goat cheese. There was a calculating error with the chicken thighs, but it was fixed. For completely accurate information, it’s a great idea to use a MyFitnessPal to calculate the specific ingredients and amounts that you used in the recipe! Thanks again for checking in on this!
This recipe was easy, nutritious, and delicious for a weeknight meal for my family! I used both sweet potatoes and russet potatoes (couldn’t decide whether to follow the recipe as written or to try my own interpretation, #ilovetocookproblems) and the sweet potato version was the favorite for my family. Thank you for sharing this recipe!
I bet this recipe was amazing with sweet potatoes! Thanks so much for giving the recipe a try!
Tried this last week and failed miserably. Why? because I forgot to turn the oven off because of a freaking song that I loved to listen while cooking. I survived that night with a pizza. lolz. Although, amazing recipe. Cheers!
Oh no! Hope you try the recipe again sometime! Thanks for the comment, Eva!
Great, easy recipe. Let my family build and top their own and it was a big hit. Great for leftovers, too. Definitely making again!
So glad it was a hit, Leslie!
We love the recipe and we’ll definitely try it for our family dinner tonight and let you know how it turns out.
Enjoy!
For the spreadable cheese, are we talking the kind that comes in little foil wrapped wedges OT the kind with the cute French sounding name that is unfortunately expensive? Or does it matter? Going with the wedges for tonight.
Either works!
Easy and super tasty!
I made this tonight and loved it! So easy to make too! I think my potato, cream cheese spread, spinach mixture could have used some butter, so I will add that next time. Otherwise totally lip-smacking delicious 👍👍
425 seems high for baking chicken and mushrooms for 30 minutes. Is that the correct temp?
Yes, 425 is correct!
These are ridiculously delicious! The garlic and herb cheese with the potatoes is magical! I will definitely be making this again!
So glad you enjoyed them, Sarah!
Delicious! I used garlic herb Boursin and topped with avocado. Definitely making again!
Yum! Great idea! Boursin is amazing!
I loved this recipe so much. So easy to make and packed full of flavour!
Our family loved this recipe! I kept part of the shredded chicken plain for my kids but followed the recipe otherwise. Loved the addition of mushrooms! It came together quickly and was great for a weeknight meal.
You can eat these deconstructed, which is convenient for the toddler or picky kiddo, or you can eat them piled high, which is convenient for people who like to post pictures of their meals (it me), or you can just pick and choose which elements you want on which nights and somehow you might end up with two or three different meals out of this whole thing – leftover BBQ chicken on a salad, potato skin remnants tossed into a breakfast skillet, things like that.
Easy to make and so delicious! I especially love the method for cooking the chicken thighs.
Easy to make and so delicious! I especially love the method for cooking the chicken thighs.
I loved this recipe. Easy to make and packed full of flavor!
Just remembered I’m supposed to bring an appetizer to a party on Friday and this was what I had planned on making for dinner – any ideas of how I could serve this in appetizer form? Or do I need to pivot?
Hi, Angela! You could try using smaller red potatoes or little golden potatoes instead of russet potatoes. We also have a bunch of appetizer ideas here if you’d prefer to pivot. Hope this helps!
We LOVE these! I often do the potatoes in the instant pot and chicken in the crockpot so as to not heat the house for an hour. Either way though, they’re delicious! They’re my go to “something fun and semi easy” when having company for a meal!
thank you for the recipe
We loved these!! I ended up making several subs with what I had on hand, mainly I had bbq chicken I’d made previously. They were loved by kids and adults. I popped them back in the oven to heat up because the cheese and spinach cooled everything down. In the future, I’d bake the potatoes ahead and make the filling, then heat them when I wanted to serve (twice baked potato style). 😋
I have been going to a number of appetizer parties lately and came up with a great way to adapt this recipe. Just use the mini potatoes, before they go in the oven take the tiniest slice off the bottom of each potato needed to ensure stability upright. You can either just hollow out the whole thing leaving a reasonably thick shell or slice the top 1/4 off, hollow out both pieces, add to the filling and use the smaller pieces as caps for the top or toss the top into the filling. Follow the rest of the recipe as usual. I haven’t tried it yet as I didn’t think of it until after the last party.