Loaded Baked Potatoes


Growing up, my family always loved to order “The Chopped Baker” from Spring Creek BBQ joint in TX.  It was a large baked potato, stuffed with chopped brisket, cheddar cheese, sour cream, chives and bacon bits.  The flavor combination was to die for! 

These days, I try to choose dinners that are a bit healthier but still pack a punch.  Instead of chopped brisket, we stuff our baked potatoes with shredded BBQ Chicken! BBQ Chicken is always a win with kids and adults!  The perfect combination of sweet and spicy, it’s fall-apart tender and perfect on sandwiches, BBQ plates and loaded baked potatoes!  Chicken is a leaner meat, cooks easily and makes great leftovers.  I like to top our loaded potatoes with a roasted vegetable like broccoli, shredded cheese and a spoonful of plain greek yogurt instead of sour cream for a little extra protein and some probiotics.  Loaded baked potatoes are a tasty way to get in a variety of food groups and vitamins without sacrificing flavor. 


Potatoes are a great source of potassium, vitamin C and fiber!  Chicken is a nutritious protein source, and tastes delicious with roasted vegetables and a little bit of dairy.  I like to bake the potatoes earlier in the day and leave them in the warm oven until dinner time. 

This recipe is a winning dinner for busy schedules, having a balanced nutritious meal and even for picky eaters! For kids who may be more picky, you can serve this meal disassembled, with pieces of potato, chicken, broccoli, shredded cheese and yogurt all separate on their plate. It can still be one easy meal for everyone. Your family is sure to feel full and happy tonight!



  • ½ cup chicken broth
  • ½ cup bbq sauce
  • 1 lb boneless, skinless chicken thighs
  • 1 Tbsp brown sugar
  • ½ tsp salt
  • 4-6 medium size potatoes
  • Shredded colby jack cheese
  • Plain Greek yogurt 
  • 1 head broccoli, washed and trimmed
  • 1-2 Tbsp Olive oil
  • Salt and pepper to taste
  • Extra BBQ sauce to garnish


  1. Preheat oven to 400F.  Prick each potato all over with a fork.  Rub vegetable oil on each potato, wrap in foil and bake on a baking sheet for 1 hour.
  2. For the chicken: Add broth, BBQ sauce, brown sugar, and salt to the instant pot.  Stir until mixed smoothly, then add chicken to the pot.  Make sure the chicken does not stick to the bottom of the Instant Pot.
  3. Cover and position the vent to “Sealing”.  Set to “pressure cook” on high for 15 minutes.
  4. When the time is up, quick-release the steam, then remove the lid.  Shred with 2 forks or an electric mixer for 45-60 seconds.
  5. Meanwhile, remove baked potatoes from the oven and turn on broiler.
  6. Toss broccoli florets with olive oil, salt and pepper.  Spread onto a baking sheet.
  7. Roast for 8-10 minutes or until preferred doneness.
  8. Slice the potatoes lengthwise, at least halfway through but making sure not to cut them entirely in half.  Add shredded BBQ chicken, grated cheese roasted broccoli, plain greek yogurt, and a drizzle of the reserved sauce to each potato.  Garnish with extra BBQ sauce.  Serve immediately.
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