Jalapeño & Chicken Stuffed Baked Potatoes

These smoked, stuffed baked potatoes bring together the smoky richness of BBQ chicken, the heat of jalapeños, and the creamy texture of melted cheese—all finished with a crispy, flavorful skin. Perfect as a main dish or a hearty side, these potatoes are cooked low and slow on the smoker to infuse deep, savory flavors.

🔧 Equipment Setup & Use

Smoker or BBQ with hood: Set up for indirect heat at 107°C (225°F) using hickory or cherry wood chunks.
Meat thermometer: Ensures chicken reaches a safe internal temp of 74°C (165°F).
Cast iron skillet (optional): Can be used to mix and warm filling before stuffing potatoes.
Aluminum foil: Helps retain moisture if needed.

🛒 Shopping List (Serves 4)

Main Ingredients:

4 large russet potatoes

2 boneless, skinless chicken breasts

2 fresh jalapeños, finely diced

1 cup shredded cheddar cheese

1/2 cup cream cheese, softened

1/4 cup sour cream

2 tbsp butter, melted

2 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (optional)

1/2 cup BBQ sauce

2 tbsp chopped fresh chives

For the BBQ Rub:

1 tbsp brown sugar

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp chilli powder

👨🏾‍🍳 Cooking Instructions

Step 1: Prep & Smoke the Potatoes (2hrs 15mins)

Prep Time: 5mins

Wash, dry, and pierce potatoes with a fork.
Rub with melted butter and sprinkle with salt.
Smoking Time: 2 hours at 107°C (225°F) or until fork-tender.
Remove and cool for 10-15 minutes.

Step 2: Smoke the Chicken Breasts (1hr 30mins)

Prep Time: 5mins

Season chicken with BBQ rub.
Smoking Time: 1hr 15mins at 107°C (225°F) or until internal temp reaches 71°C (160°F).
Last 10mins: Brush with BBQ sauce.
Remove, rest for 5mins, then shred.

Step 3: Make the Stuffing Mixture (10mins)

Slice smoked potatoes in half lengthwise.
Scoop out most of the flesh into a bowl.
Mix with shredded chicken, cream cheese, sour cream, cheddar cheese, jalapeños, and seasonings.

Step 4: Stuff & Final Smoke (30mins. at 135°C (275°F))

Fill potato shells with mixture.
Return to smoker at 135°C (275°F) for 20-30mins. until heated through.
Last 5mins: Add extra cheese and let it melt.

Step 5: Serve & Enjoy (5mins Resting)

Remove from smoker and rest for 5mins.
Garnish with chives and extra BBQ sauce.
Serve hot and enjoy!

2SG Pitmaster Pro Tips

Smoke the chicken for extra depth: Low and slow smoking at 107°C (225°F) adds rich BBQ flavor.

Choose the right wood: Use hickory or cherry wood for a balanced smoky taste.

Crispy potato skin hack: Rub the potatoes with butter and seasoning before baking for a crispyfinish.

Resting matters: Let the stuffed potatoes rest for 5 minutes after baking to allow flavors to meld.

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