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Grilled BBQ Chicken Potato Skins

written by Ashley Fehr

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5 from 1 vote
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings 16 potato skins

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Last updated on June 8, 2020

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BBQ chicken, pineapple, red onion, barbecue sauce and cheese, all loaded up in a tender potato shell, and grilled on the barbecue! The perfect summer appetizer or picnic lunch.

bbq chicken potato skins on grill pan with melted cheese and green onions

I don’t think I’ve ever been more excited about grilling season than I am this year.

I don’t know why, but I suspect it has something to do with being on maternity leave since December last year. I’ve spent a good deal of time inside the house, caring for one or both kids, and when the weather started getting warmer I started to get a bit of cabin fever.

And though I love my kitchen, I spend a lot of time there, and so I’m excited to get out of the kitchen this summer and bring you more grilling recipes!

barbecue chicken potato skins in potato halves with cheddar cheese red onion and green onions

As much as I love my nachos, I love that these are a meal in one if you need them to be. That, and that they can be made completely ahead of time, or partially ahead of time, which is perfect for entertaining. Check out the notes in the recipe for tips on how to prepare ahead of time!

So last summer, I was all about cooking and baking whatever I want, regardless of how hot the house would get. We didn’t have A/C, but I didn’t even care. I was all like, “I’m gonna make mac & cheese even though it’s 300 degrees out.”

This year, I’m really excited to not only grill meat, but all kinds of side dishes and complete meals as well. Like these BBQ Chicken Pizza Kebabs? One of my favorite new recipes!

Recipe notes:

This recipe would be perfect for Instant Pot Shredded Chicken or Crockpot Shredded Chicken!

This Pineapple Brown Sugar Barbecue Sauce is what I use – it’s one of our favorites!

I’m the kind of person who hates having pieces of food leftover in the fridge that I don’t know how to use up. The extra cooked potato from these potato skins would be great for these Perogy-Stuffed Shells or Potato Salad!

If you don’t like pineapple or red onion, just leave it out. If you want to add some diced red pepper or some cooked bacon? Go for it! You can really use any amounts of filling ingredients that you like, and customize to your tastes.

Have leftover filling? Make a BBQ Chicken Grilled Cheese or Quesadilla!

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Grilled BBQ Chicken Potato Skins

written by Ashley Fehr

5 from 1 vote
Grilled BBQ Chicken Potato Skins: BBQ chicken, pineapple, red onion, barbecue sauce and cheese, all loaded up in a tender potato shell, and grilled on the barbecue! The perfect summer appetizer or picnic lunch. www.thereciperebel.com
Review
Print
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Cuisine American
Course Appetizer, Side Dish
Servings 16 potato skins
Calories 160cal

Ingredients

  • 8 medium potatoes
  • 1 chicken breast cooked, chopped (or about 1 ½ cups cooked, diced chicken)
  • 2 tbsp finely chopped red onion
  • 1/2 cup finely chopped pineapple
  • 1/2 cup barbecue sauce see notes above for my favorite!
  • 1 cup + ½ cup shredded cheddar cheese
  • Green onion or parsley for garnish optional

Instructions

  • Preheat the oven to 350 degrees F and line a baking sheet with tin foil. Bake potatoes whole for 40-60 minutes until tender (this will depend on the size – they are done when a sharp knife goes in and out easily). You could also boil or grill the potatoes until cooked through. Set aside until cool enough to handle.
  • In a medium bowl, combine chicken, red onion, pineapple, barbecue sauce, and 1 cup cheddar cheese.
  • Slice each potato in half and scoop out the inside, leaving enough around the edge so that they are still sturdy enough to hold the filling (see picture). Spoon filling mixture into each potato half.
  • Place on lightly grease nacho grilling platter (or suitable substitute).
  • Preheat barbecue to 400 degrees F. Place grilling platter on the barbecue and grill for 10-12 minutes, until cheese is melted and potato skins are heated through.
  • Serve with green onion or parsley as garnish, or drizzle with additional barbecue sauce if desired.

Notes

*To make ahead, you can prepare the potato skins completely, wrap in plastic wrap and refrigerate for up to 8 hours before grilling.
If you want to make them further ahead, you can bake your potatoes and leave them whole, in an airtight container or tin foil, and mix your filling and store in an airtight container, up to 24 hours in advance. Then simply half and hollow out your potatoes and fill them before grilling.

Nutrition Information

Calories: 160cal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 211mg | Potassium: 551mg | Fiber: 1g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 11.9mg | Calcium: 121mg | Iron: 1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Meg @ The Housewife in Training Files says

    We had little potatoes cups like this at a wedding we just went to and I thought ‘genius!’ I must make these to relive those delicious bites!

    Reply

  4. Denise | Sweet Peas & Saffron says

    I totally hear you on the cabin fever–last winter seemed to last FOREVER when I was home on mat leave…and it was seriously cold, there were stretches of like 4 days where we just wouldn’t leave the house (there’s only so many times you can lap the mall!)
    These potato skins look beyond amazing! And I can definitely see the benefit of grilling all sorts of things on the pan, I have been banned from the oven for the past week or so!

    Reply

  11. Cyndi - My Kitchen Craze says

    I get those looks at the grocery store all the time. Just wait until the girls are older and want to eat you out of house and home. And if you ever have a son…oh my. This boy of mine eats just as much as me and he is only 12. These potato skins sound and look delicious. I love that you made them on the grill too. Perfect for a family BBQ. 🙂

    Reply

    • Ashley says

      Thanks Cyndi! My girl goes through phases of eating lots and not eating anything at all — my sister has two boys and I can’t believe how much they eat!

      Reply

  12. Dorothy Dunton says

    Hi Ashley! YES! We don’ eat out often, but when we do I almost always order off the appetizer menu – that way I can have a variety of foods! And potato skins are one of my favorites! That sauce sounds wonderful – I’m all for sweet n’ sour. Of course I would add bacon to these just because it’s bacon! The platter would be so versatile, on he grill or in the oven – I think I NEED one.

    Reply

  14. Sara @ Bitz & Giggles says

    I need a platter like that! Love those BBQ potato skins! I can just pop them right in my mouth, right, no cutting necessary? If a knife is needed, just look away. I can’t promise there will be leftovers.

    Reply

    • Ashley says

      Haha, we absolutely ate with our hands and no utensils! You might want to down them in a few bites, but let’s not make any more dishes than is necessary 🙂

      Reply

  17. Melanie @ Carmel Moments says

    I don’t know if I’ve ever made potato skins. These look fabulous! I’m sure they kids would inhale them all!
    Happy Summer!

    Reply

  18. Heather - Butter & Burlap says

    Girl, you ARE the recipe rebel! BBQ chicken potato skins?! HELLO! And that note about pineapple brown sugar bbq sauce?! Wowza. That sounds delicious! Great recipe, can’t wait to try it! I’ll have to check out that pan too, I could put that thing to good use!

    Reply

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