Loaded BBQ Stuffed Twice Baked Potatoes
These Loaded BBQ Stuffed Twice Baked Potatoes are super filling, full of flavor, and perfect for lunch or dinner! The name may be a mouthful, but honestly so is the potato that’s piled sky-high with tasty filling. Cheddar cheese, bacon, and barbecue sauce are such a delicious classic flavor combination and they pair perfectly here with baked potatoes, mashed potatoes, and ground chicken or turkey. Did I mention that these can be made in the oven or in your air fryer? I provided instructions for both so you can choose whichever is most convenient for you.
Ever since I made my Taco Stuffed Twice Baked Potatoes (or Potacos for short), I’ve been thinking about trying something similar with a different flavor combination. I’m happy to say these turned out delicious as well! Plus, these Loaded BBQ Stuffed Twice Baked Potatoes are just 323 calories or 8 WW Points each on the current Weight Watchers program! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Air Fryer Instructions
If you’d like to try making these in your air fryer rather than in the oven, I’ve got you covered! When you place your potatoes in the air fryer basket make sure they aren’t crowded and have space surrounding them for the air to circulate. To “bake” the potatoes the first time you’ll want to put them in at 400 degrees for 35-40 minutes. After they’re completely stuffed and ready for their second bake they can go back in at 400 for another 5-10 minutes until the cheese is melted and the tops are golden.
- Ground Meat: This recipe calls for a half pound of ground turkey OR ground chicken breast. I usually end up using 99% lean ground turkey because it’s easier to find in my local stores than similarly lean ground chicken breast. Feel free to use either, they will both be tasty!
- Bacon: I love using center cut bacon because it’s just a leaner cut of regular bacon, so it tastes fantastic and gives great salty, smoky bacon flavor. If you don’t eat pork or just prefer it, feel free to substitute turkey bacon.
- Barbecue Sauce: I like to use Stubbs Original because I like the taste and it’s lower in sugar than many other brands. If you substitute a different brand just be aware of the sugar content if you are tracking nutrition info or WW points.
- Make Ahead: You can definitely prepare these ahead of time and then do the final baking step when you’re ready to serve them. You’ll likely need a bit more time in the oven if you’re cooking them from refrigerated rather than warm, so you may want to put them in at 375 for 20-30 minutes until they are heated through. Feel free to prepare them a day or two in advance so dinner can be on the table quickly!
- To Freeze: If you plan to freeze some of your stuffed potatoes, I suggest baking them the first time, stuffing them with all the filling, and then holding off on topping them with the extra cheese or baking them the second time. Let them cool off completely and then wrap each one in plastic wrap and place them in an airtight freezer bag or container and freeze. When you’re ready to use one, allow it to thaw in the fridge for 24 hours, top it with cheese, and use the make ahead baking instructions.
- Toppings: I love eating these just as they are, but sometimes I drizzle a little extra barbecue sauce over the top or add a dollop or sour cream and a sprinkle of scallions or chives.
More Tasty Lightened Up Potato Recipes
Looking for more tasty, lightened up recipes featuring potatoes? Check out my Ham and Cheese Au Gratin Potato Bake, Taco Stuffed Twice Baked Potatoes, Broccoli Cheddar Twice Baked Potatoes, Buffalo Chicken Stuffed Sweet Potatoes, Air Fryer Cajun Potatoes, Chili Cheese Stuffed Sweet Potatoes, Roasted Fingerling Potatoes, Slow Cooker Loaded Potato and Cauliflower Soup, Classic Mashed Potatoes, Broccoli Cheddar Stuffed Baked Potatoes, Cottage Pie, Rustic Sausage and Potato Skillet, Loaded Potato Rounds, Roasted Smashed Garlic Potatoes, Cheesy Potluck Potatoes, and more in the Potatoes category of my recipe index.
Loaded BBQ Stuffed Twice Baked Potatoes
- 4 (7 oz each) raw Russet potatoes, scrubbed clean and dried
- 2 slices center cut bacon
- 8 oz uncooked 99% lean ground turkey breast , or lean ground chicken breast
- ½ teaspoon paprika
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 5 tablespoons barbecue sauce, (I use Stubbs Original)
- ½ cup fat free sour cream
- 2 tablespoons skim milk
- 3 oz shredded 50% reduced fat sharp cheddar cheese, divided (I use Cabot)
- Arrange the racks in your oven so that one is in the middle and one is underneath in the bottom half. Preheat the oven to 400 degrees and line a sheet pan with aluminum foil. Use a fork to poke holes around the surface of your potatoes, about 6-8 times each. Place the sheet pan on the bottom rack and position the potatoes directly on the rack above it (this way if there are any drippings they will fall on the lined sheet pan and not your oven). Bake for 45 minutes or until cooked through. Remove the potatoes from the oven and set aside to cool. Remove the lined sheet pan from the oven as well for later use. Keep the oven on at 400 degrees.
- While the potatoes are baking, cook the two slices of bacon to crisp according to package instructions. Drain the bacon on a stack of paper towels and then crumble of chop into small pieces. Set aside.
- Mist a large skillet with cooking spray and bring to med-high heat. Add the ground turkey and cook, breaking into small chunks with a spatula or cooking spoon. Once the meat has started to brown and break into chunks, sprinkle it with the paprika, ¼ teaspoon of the salt, and the black pepper. Cook, stirring occasionally, for about 5 minutes or until the meat is cooked through. Add ¼ cup (4 tablespoons) of the barbecue sauce to the meat and stir to coat. Reduce the heat to med-low and cook for another 1-2 minutes. Remove from heat.
- When the potatoes are cooled enough to easily handle (about the time it takes to cook the meat), slice a wide slit into the top of each one. Peel the skin off of the part in the slit. Use a spoon to scoop out the insides of each potato into a mixing bowl, leaving a ¼” border around the outside of each potato shell. Line the potato shells up on the reserved sheet pan from step one.
- Add the sour cream, milk, and remaining ¼ teaspoon of salt to the potato flesh in the mixing bowl. Use a potato masher or a fork to mash together. Add 2 ounces of the shredded cheddar cheese and stir the cheese into the mashed potatoes. Add the cooked ground turkey, most of the crumbled bacon (I reserved a few bits to sprinkle on top) and the remaining tablespoon of barbecue sauce and stir to combine.
- Spoon the turkey/mashed potato filling evenly into the slit of the potato shells and pile it high on top. Sprinkle the remaining ounce of cheddar cheese over the filling along with any reserved bacon crumbles. Place the sheet pan back into the 400 degree oven and bake for 10-15 minutes until the cheese is melted and the tops are golden. Serve warm.
8 per (stuffed potato) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below