If you love loaded potato skins with bold flavor, these BBQ chicken baked potato skins are a must make. Crispy potato skins are piled high with tender BBQ chicken, rich caramelized onions, and melty mozzarella for an appetizer that feels hearty, comforting, and a little bit special. These are filling enough to stand on their own and always disappear fast.
Why This Recipe Is So Good
The sweet and savory caramelized onions pair perfectly with tangy BBQ sauce and juicy chicken. Baking the skins twice gives you that perfect crispy outside, while the cheesy topping ties everything together. It is classic comfort food with a flavorful twist.
Ingredients You’ll Need
- Baking potatoes
- Extra virgin olive oil
- Unsalted butter
- Yellow onion
- Dried rosemary
- Sea salt and black pepper
- Balsamic vinegar
- Rotisserie chicken breast
- BBQ sauce
- Mozzarella cheese
- Fresh parsley
These potato skins are smoky, savory, cheesy, and incredibly satisfying.
How to Make BBQ Chicken and Caramelized Onion Potato Skins
This recipe has a few steps, but most of the time is hands off.
Step 1: Bake the potatoes
Preheat the oven to 425°F. Place the potatoes in the oven and bake until cooked through, about 50 minutes.
Step 2: Caramelize the onions
While the potatoes bake, heat two tablespoons olive oil and the butter in a large skillet over medium heat. Add the sliced onion and rosemary, season with salt and black pepper, and cook, stirring occasionally, until deep brown, about 45 to 50 minutes.
Step 3: Deglaze the pan
Add the balsamic vinegar and gently scrape up the browned bits from the bottom of the skillet. Remove from heat and set aside.
Step 4: Cool and prep the potatoes
Remove the potatoes from the oven and let cool on a baking rack for about 10 minutes.
Step 5: Mix the filling
In a large bowl, combine the caramelized onions, shredded chicken, and BBQ sauce. Stir until well combined.
Step 6: Scoop the potatoes
Cut the potatoes in half lengthwise. Scoop out the soft interior, leaving about a one quarter inch border around the skins. Save the filling for another recipe.
Step 7: Crisp the skins
Place the skins cut side down on a baking rack set over a baking sheet. Brush with the remaining olive oil and bake for 10 minutes.
Step 8: Fill and bake again
Flip the skins over using tongs. Divide the BBQ chicken mixture evenly between the skins and top with mozzarella cheese. Bake for 10 to 15 minutes, until the cheese is bubbly and lightly golden.
Step 9: Garnish and serve
Remove from the oven and sprinkle with fresh parsley just before serving.
Tips & Variations
- Make extra caramelized onions and save them for burgers or sandwiches
- Use regular BBQ sauce if sugar free is not needed
- Swap mozzarella for a cheddar blend for a sharper flavor
- Add a drizzle of BBQ sauce on top right before serving
Perfect For:
- Game day spreads
- Backyard cookouts
- Party appetizer tables
- Casual family dinners
📸 Don’t Forget the Photo Op!
Those golden cheesy tops and caramelized onions make these extra photogenic. Snap a picture before serving. Tag @BiteSizedFun or use #BiteSizedFun so we can see your loaded potato skins.
More Recipes You’ll Love:
- Classic Baked Potato Skins
- Pizza Stuffed Baked Potato Skins
- Caramelized Onion Dip
These BBQ chicken and caramelized onion potato skins are bold, filling, and always a crowd favorite.
One More Thing!
This recipe is part of our collection of easy appetizer recipes that turn comfort food into party ready favorites. Be sure to check out the rest for even more delicious inspiration.
BBQ Baked Potato Skins
Ingredients
- 6 large baking potatoes cleaned and pierced with a fork several times
- ¼ c. extra virgin olive oil divided
- 2 T. unsalted butter
- 1 large yellow onion ends removed and sliced root to tip ¼” thick
- 2 t. dried rosemary
- Sea salt and black pepper to taste
- 3 T. balsamic vinegar
- 1 rotisserie chicken breast shredded
- ¾ c. sugar-free BBQ sauce*
- ½ c. Mozzarella shredded
- 2 T. fresh parsley leaves finely chopped
- *Can use regular BBQ sauce if desired
Instructions
- Position the top oven rack in the center position and pre-heat oven to 425°F.
- Place the potatoes in the pre-heated oven and bake until cooked through, approximately 50 minutes.
- While the potatoes are baking, heat two tablespoons olive oil and the butter in a large skillet over medium heat. Once hot, add the onion and rosemary and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onions are a deep, rich brown, approximately 45-50 minutes.
- Deglaze the skillet by adding the balsamic vinegar and gently scraping up any brown bits off the bottom with a spatula. Remove from heat and set aside.
- When cook time is complete, remove potatoes from oven and transfer to a baking rack to cool for 10 minutes or until cool enough to handle.
- While the potatoes are cooling, combine the caramelized onions, shredded chicken breast, and BBQ sauce in a large bowl. Stir to combine and set aside.
- Once cool, cut the potatoes in half lengthwise and carefully scoop out the soft interior with a spoon, leaving a one-quarter inch margin around the skins. (Save the cooked potato filling for another recipe).
- Place the potato skins cut side down on a baking rack set over a baking sheet. Brush the skins with the remaining olive oil and return to the hot oven for 10 minutes.
- Remove the baking sheet from the oven and flip over the skins with tongs. Divide the BBQ chicken and onion mixture evenly between the potato skins and top each with an equal amount of Mozzarella cheese.
- Place the baking sheet back in the oven for another 10-15 minutes or until the cheese is golden brown and bubbly. Remove from oven and garnish with fresh parsley right before serving. Enjoy!
