Smoked Chicken Stuffed Potatoes
Smoked Chicken Stuffed Potatoes is a delicious meal to make on the grill that has layers of amazing flavors that really satisfy. A hearty and delicious meal to make on the grill any night of the week.
We find ourselves grilling a couple of meal prep chickens every couple of weeks for make ahead dinners. This recipe is super simple and could be made with any grilled chicken or pick up a rotisserie chicken from the deli.
Loaded Baked Potatoes are always a favorite and this stuffed potatoes recipe takes that idea to the next level of deliciousness. Buttery baked potatoes are layered with cheese, sautéed onions and peppers plus shredded chicken for a family pleasing meal.
🔥 Ingredients Needed
For the Potatoes
- Russet Potatoes ~ These do not need to be the huge baking potatoes, just medium size potatoes work best.
- Olive Oil
- Kosher Salt
- Black Pepper
For the Chicken
- Whole chicken ~ It’s just as simple to cook 2 chickens as it is one, so we cook 2 at a time to have leftovers for another meal or two.
- Butter
- Granulated Garlic
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Olive Oil
- Dry Rub
For the Skillet
- Yellow Onion
- Bell Pepper
- Olive Oil
- Shredded Cheese ~ We used colby jack, cheddar or pepper jack works too.
- Diced Tomatoes
- Parsley or Cilantro for optional garnish.
- Sour Cream for serving
🔥 Step By Step Instructions
For the Potatoes
- Scrub potatoes and dry with paper towels.
- Cut the potatoes in half and score the insides in a criss cross pattern with a sharp knife about 1/2 inch deep.
- Brush the potatoes with olive oil and season with salt and pepper.
- Press the potato halves back together.
5. Make a foil packet for the potatoes, sealing completely. This can be individual packets or one packet for all of the potatoes, which ever fits best on your grill.
6. Cook the potatoes over indirect fire with the grill closed for a total of 1 hour 15 minutes to 1 hour 30 minutes.
For the Chicken
- Meanwhile, prepare the chickens for grilling.
- We cut down one side of the backbone to spatchcock these chickens. We left the backbone attached since we were planning to shred the chicken. We always save the carcasses for making chicken broth.
- Pat chickens dry with paper towels and place on a rimmed baking sheet. Press down on the chickens to flatten.
- Mix butter, garlic, smoked paprika, salt and pepper together in a bowl.
- Carefully loosen the skin and spoon butter mixture between the skin and meat, rubbing it all over.
6. Cook the chickens, cut side down for about 1 hour, cooking until chicken reaches 165° using a digital meat thermometer to check in the thick part of the thigh.
For the Skillet
- Remove chicken to a clean baking sheet and cool slightly.
- Remove potatoes from foil packet.
3. Dice the onions and bell peppers and sauté in olive oil over medium heat until vegetables are softened.
4. Shred the chicken.
5. Arrange potatoes in a cast iron skillet. Make a diagonal cut across the potatoes but not all the way through and smash the potatoes flat.
6. Top potatoes with half of the cheese.
7. Add the sautéed vegetables and shredded chicken.
8. Top with remaining cheese.
9. Sprinkle with diced tomatoes.
10. Place the skillet on the grill and cook with the grill closed.
11. Continue to cook until cheese is melted.
Garnish with parsley or cilantro if desired and serve with sour cream.
🔥 Recipe Notes and Tips
Grill: This cook was on our Big Green Egg ceramic grill with lump charcoal and pecan chunks for smoke. Grill temperature was 325- 350°.
Make Ahead: To make this a quick weeknight meal, the chicken and the baked potatoes can both be cooked up to 3 days in advance and refrigerated. Cook the vegetables on the day of serving. Assemble and heat on the grill or in the oven.
Storage: Leftovers can be refrigerated in an airtight container up to 3 days.
Reheat: Heat in a covered skillet coated with olive oil over medium – high heat, stirring occasionally until heated through.
Smoked Chicken Stuffed Potato Skillet is a delicious weeknight meal full of southwest flavors that is sure to be a family favorite. Serve it up with a green salad and grilled garlic bread for a complete meal.
Smoked Chicken Stuffed Potatoes
Ingredients
for the potatoes
- 4 medium size russet potatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 teaspoon fresh ground pepper
for the chicken
- 3- 4 pound whole chicken
- 2 tablespoons butter
- ½ tablespoon granulated garlic
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons dry rub
for the skillet
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium bell pepper diced
- 1 cup shredded colby jack cheese
- ⅓ cup diced tomatoes
- Optional garnishes: parsley or cilantro sour cream
Instructions
- Scrub potatoes and dry with paper towels.
- Cut the potatoes in half and score the insides in a criss cross pattern with a sharp knife about 1/2 inch deep.
- Brush the potatoes with olive oil and season with salt and pepper.
- Press the potato halves back together.
- Make a foil packet for the potatoes, sealing completely.
- Cook the potatoes over indirect fire with the grill closed for a total of 1 hour 15 minutes to 1 hour 30 minutes, until potatoes yield when squeezed and are cooked through.
- For the Chicken
- To spatchcock the chicken, cut down one side of the backbone and flatten with your hands.
- Pat chickens dry with paper towels and place on a rimmed baking sheet.
- Mix butter, garlic, smoked paprika, salt and pepper together in a bowl.
- Carefully loosen the skin and spoon butter mixture between the skin and meat, rubbing it all over.
- Cook the chicken, cut side down for about 1 hour to 1 hour 15 minutes, cooking until chicken reaches 165° using a digital meat thermometer to check in the thick part of the thigh.
- For the Skillet
- Remove chicken to a clean baking sheet and cool slightly.
- Potatoes can be removed from the foil packet.
- Dice the onions and bell peppers and sauté in olive oil over medium heat until vegetables are softened.
- Shred the chicken.
- Arrange potato halves in a cast iron skillet. Make a diagonal cut across the potatoes but not all the way through and smash the potatoes flat.
- Top potatoes with half of the cheese.
- Add the sautéed vegetables and shredded chicken.
- Top with remaining cheese.
- Sprinkle with diced tomatoes.
- Place the skillet on the grill and cook about 5- 8 minutes with the grill closed until cheese is melted.
- Garnish with parsley or cilantro if desired.
- Serve with sour cream.
Wonderful recipe! Everything turned out perfect, the chicken, the potatoes, everything! Can’t wait to make again.
This was so easy and a hit with the whole family!