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These loaded BBQ chicken potato skins are everything you want in a game day bite — crispy, smoky, and piled high with cheesy BBQ chicken and bacon. Made with juicy chicken breast and baked to perfection, they’re the ultimate crowd-pleasing appetizer or hearty side dish.

See how to make these delicious baked potato skins…

Table of Contents

WHY YOU’LL LOVE THIS BBQ CHICKEN POTATO SKINS RECIPE

First off, they’re so easy to make and very cheesy!

One of the best ways to use russet potatoes, these loaded BBQ chicken potato skins make a hearty game day appetizer or side.

Once prepped, they bake in just 5–7 minutes for a quick, crowd-pleasing snack.

INGREDIENTS

Potato Skins

5 russet potatoes
1 tsp olive oil
½ tbsp barbecue rub

BBQ Chicken

1 chicken breast
1 tsp olive oil
1 tsp barbecue rub
2 tbsp barbecue sauce
3 tbsp water

Toppings

10 strips bacon
1.5 cups cheddar cheese, freshly grated
Optional: extra barbecue sauce, sour cream, chopped cilantro or chives

POPULAR SUBSTITUTIONS & ADDITIONS

Swap cheddar for pepper jack or mozzarella for extra melt
Use smoked whole chicken or rotisserie chicken instead of fresh chicken breast
Add jalapeños or green onions for a little heat
Top with sour cream or jalapeno ranch for extra creaminess

Try stuffing potato skins with smoked chicken breast.

HOW TO MAKE BBQ CHICKEN POTATO SKINS

Here’s the step-by-step recipe…

**Step 1 – Bake the potatoes.** Preheat oven to 400°F. Spray russet potatoes with olive oil and season with ½ tablespoon barbecue rub. Bake for about 1 hour, or until the internal temperature reaches 205°F. During this time, prep the toppings.

**Step 2 – Cook the chicken.** Heat 1 tsp olive oil in a pan over medium heat. Rub the chicken breast with 1 tsp barbecue rub and brown the outside in the pan 3-5 minutes. Add 2 tablespoons of barbecue sauce and 3 tablespoons of water. Cover and simmer until cooked through to 165°F. Cool and dice the cooked chicken.

**Step 3 – Cook the bacon.** Line a baking sheet with parchment paper. Spread bacon in a single layer and bake at 400°F, flipping every 5–7 minutes until crispy (about 20 minutes). Chop cooked bacon into small pieces.

**Step 4 – Prepare the potato skins.** Let potatoes cool until they’re easy to handle. Cut each potato in half lengthwise. Scoop out the insides, leaving about ¼-inch of potato around the edges to keep the skins sturdy. Save the scooped-out potato for another recipe if desired.

**Step 5 – Assemble the potato skins.** Line a sheet pan with parchment paper. Place potato skins cut side down and spray the outside skins with olive oil. Flip so the scooped-out side is up. Fill each potato skin with diced BBQ chicken. Sprinkle cheddar cheese and chopped bacon evenly on top.

**Step 6 – Bake.** Bake at 400°F for 5–7 minutes, until the cheese is melted and bubbly.

Step 7 – Serve. Drizzle extra barbecue sauce and garnish with chopped cilantro or chives. Serve warm and enjoy!

De-licious!

Also see this recipe for Smoked Potato Skins with Bacon.

TIPS FOR MAKING THE BEST POTATO SKINS

Use russet potatoes for a sturdy, crispy skin.
Leave about ¼-inch of potato around the edges when scooping.
Spray or brush skins with olive oil for extra crispiness.
Use freshly grated cheese for the best melt and cheese pull.
Pre-cook bacon and chicken fully before adding to the skins.
Bake just until bubbly to avoid overcooking.

Check out these smoked game day foods.

MAKE IT A MEAL – SERVING IDEAS

Salad: Spinach Salad with Everything Bagel Croutons
Side: Smoked Wings
Main: Smoked St Louis Ribs
Dessert: Pellet Grill Smoked Apples

Next, try this delicious Grilled Chicken and Mango Salad.

Can’t wait to hear what you think!

I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!

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