Chicken and White BBQ Potatoes

Chicken and White BBQ Potatoes

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 4

    (6-ounce) Yukon gold or baking potatoes

  • Cooking spray

  • cup canola mayonnaise

  • 3

    tablespoons white vinegar

  • 1

    tablespoon Dijon mustard

  • 2

    teaspoons freshly ground black pepper

  • ½

    teaspoon sugar

  • ¼

    teaspoon salt

  • 2

    garlic cloves, minced

  • cups shredded skinless, boneless rotisserie chicken breast

  • 3

    tablespoons sweet pickle relish

  • ¼

    cup sliced green onions


1. Preheat oven to 450°. 2. Pierce potatoes with a fork, and coat lightly with cooking spray. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven, and cool slightly. Cut a lengthwise slit in each potato that goes to, but not through, the other side, and squeeze the ends to loosen potato flesh. 3. Combine mayonnaise and next 6 ingredients (through garlic) in a medium bowl. Stir in chicken and relish. Divide the chicken mixture evenly among potatoes. Top each potato with 1 tablespoon onions.


Facebook Conversations