*The recipe provides a solid framework but the various amounts can absolutely be eyeballed and adjusted based on size of potato, as there is such a range in sizes. This recipe is also a great way to use leftover or rotisserie chicken. I often use my slow cooker “chicken for the week” prep option (which adds a nice level of seasoning and makes for easy-to-shred meat), but you may start with an uncooked chicken breast, season it to taste, and then sauté or bake until cooked through.
Prep ahead tips: I like to cook chicken in advance, often with the linked slow cooker recipe (but any basic leftover or rotisserie chicken may be used), and then shred, coat with barbecue sauce and refrigerate for convenient use as needed throughout the week. In addition to stuffing the baked potatoes, it makes a delicious barbecue chicken sandwich for another easy meal when served with a green salad, favorite slaw or vegetable of choice. For those who have a microwave at work, the stuffed potatoes can be fully assembled in advance and packaged in a microwaveable container for easy lunches throughout the workweek.