Loaded Smoked BBQ Chicken Potato Skins (a.k.a. “Rubbed & Stuffed Skins 2.0”)
You ever open the fridge, see leftover BBQ chicken, and think…
“Yeah, I could reheat this…”
Nah.
We’re not reheating.
We’re upgrading.
These smoked potato skins take that leftover BBQ chicken and turn it into something that feels illegal to call “leftovers.” Crispy skins, creamy centers, smoky flavor, melty cheese… and just enough Rub Yer Meat BBQ Rub to make sure nobody forgets who’s in charge of the flavor.
And here’s the best part:
👉 This works with any leftover BBQ meat you’ve got—pork, brisket, turkey… whatever’s hanging out in your fridge looking for a second chance at greatness.
Ingredients
- 6 small russet potatoes
- Olive oil (for coating)
- Salt (for seasoning skins)
For the filling:
- 4 Tablespoons salted butter, softened
- 4 Tablespoons sour cream
- 2 teaspoons Rub Yer Meat BBQ Rub
For topping
- 24 oz leftover BBQ chicken (shredded or chopped)
- ¼ cup BBQ sauce (your favorite)
- 8 oz Colby Jack cheese, shredded
- 2 Tablespoons green onions, sliced
Step-by-Step Instructions
1. Smoke Your Potatoes Low & Slow
Preheat your smoker to 225°F.
Coat your potatoes lightly with olive oil and hit them with a sprinkle of salt.
Place them directly on the grates and smoke for about 3 hours, or until they’re tender and hit around 210°F internally.
👉 If it probes like butter, you’re golden.
2. Scoop (Strategically)
Let the potatoes cool for 10–15 minutes so you don’t torch your hands.
Slice them in half lengthwise, then scoop out most of the inside into a bowl—leave about ¼ inch around the skin.
We’re building a boat here, not a tortilla.
Set the skins aside on a baking sheet.
3. Build That Creamy Base
To your bowl of potato, add:
- Butter
- Sour cream
- Rub Yer Meat BBQ Rub
Whip it together until smooth and creamy.
This is where the flavor sneaks into every bite—not just sitting on top looking pretty.
4. Load ‘Em Like You Mean It
Spoon about 3–4 tablespoons of the mashed potato filling back into each skin.
Now pile on that leftover BBQ chicken.
Doesn’t matter if it’s shredded, chopped, sauced, or dry rubbed—this is where it shines.
Then finish with a generous layer of shredded cheese.
If you’re questioning whether it’s too much… go a little more.
5. Back to the Smoke
Place the loaded skins back on the smoker at 225°F.
Let them go for 45 minutes to 1 hour, until:
- Cheese is melted and bubbling
- Edges start getting a little crispy
- Your neighbors start “randomly” stopping by
6. Finish & Serve
Drizzle with your favorite BBQ sauce.
Top with sliced green onions and serve immediately.
Or don’t… and just stand there eating them straight off the tray. We won’t judge.
Pro Tips
- Any BBQ works: Pulled pork, brisket, chicken, turkey—if it’s smoked, it belongs here
- Extra crispy skins: Light brush of oil before the second smoke
- Flavor boost: Sprinkle a little extra Rub Yer Meat on top before finishing
Serving Suggestions
- Killer appetizer for game day
- Full meal if you stack your plate right
- Perfect for using up leftovers without feeling like you’re eating leftovers
Basically… if there’s a crowd, these disappear first.
Variations
- Buffalo Chicken Skins: Toss the chicken in buffalo sauce before loading
- Spicy Version: Add jalapeños or hot honey
- Breakfast Skins: Crack an egg on top after the second smoke
Storage & Reheating
If you somehow have leftovers (respectfully… how?):
- Store in an airtight container for up to 3 days
- Reheat in oven or air fryer at 350°F until crispy again
- Avoid the microwave unless you like soggy regret
Final Thought
Leftovers don’t have to be boring.
Sometimes they just need a little heat… a little cheese… and the right rub.
If you want your “day two BBQ” to hit just as hard as day one, grab some Rub Yer Meat BBQ Rub and give these a shot.
Because honestly… your meat deserves it.
