BBQ Spud Stuffers

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  • Srv: 24
  • By: Chef Brenda
BBQ Spud Stuffers
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  • 48 each Potato Half Shells, Frozen As Needed
  • Nonstick Pan Spray
  • 3 pounds Chicken Breast, Fully Cooked, Shredded
  • 3/4 quart Barbecue Sauce, Prepared


    1. Preheat the oven to 450 °F. Arrange the frozen half shells onto baking sheets with wire rack inserts.
    2. Bake the frozen potato half-shells for 20 minutes, or until they are golden brown and crispy on the outside.
    3. Remove from the oven and allow them to cool on the racks.  Store in refrigerator until ready to use.
    4. Combine the shredded chicken with the barbecue sauce in a large bowl.
    5. Place two ounces (1/4th cup or #16 scoop) of the BBQ chicken in each half shell. Serve Chilled. Enjoy!

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