BBQ Baked Potatoes with Lemon Dressed Salads

This is the perfect weeknight dinner. It’s comforting and delicious, yet a cinch to put together. Basically I assemble the salads, the dressing, and the BBQ chicken while the potatoes are in the oven (and still have time for extra chores or a glass of wine).

Bake some potatoes.

Shred a rotisserie chicken, and toss in BBQ sauce.

Then make a super easy lemon dressing for a uncomplicated side salad.

Dinner’s done!

BBQ Baked Potatoes with Lemon Dressed Salad Recipe



  • 1 rotisserie chicken
  • 1 jar of your favorite BBQ sauce
  • 4 nice sized baking potatoes
  • 4 tablespoons olive oil
  • 4-6 tablespoons unsalted butter
  • salt and pepper


  • sour cream
  • thinly sliced green onion


  • romaine lettuce
  • fresh tomato (chunked)


  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


Step 1
Preheat your oven to 400 degrees.
Besides the sour cream (I always seem to leave someone out of the picture) this is everything you'll need to put these yummy potatoes together.
*Or if you're like my sister Mandy, this is everything you'll need*
Step 2
Give the potatoes a thorough scrubbing under water to ensure that you have a very clean skin. Lay them out on a towel and make sure they are unquestionably dry.
Step 3
Now pierce the potatoes several times. I always use a fork because my mom always uses a fork. I'm pretty sure you only need a few holes, but we always tend to go a little crazy at this point and stab them over and over.
*Just watch out for your hands*
Step 4
Line a baking sheet with foil, and lay on your potatoes. Pour about a tablespoon of olive oil over each potato then rub it all over them.
Step 5
Generously sprinkle with kosher salt.
Step 6
Pop into your preheated oven, and bake for about an hour. Towards the end I start to check on them every ten minutes or so to see if they feel soft enough. These skins are deliciously crispy and salty for all you "skin-eaters" out there.
Step 7
Once the potatoes are cool enough to handle slice a line along the top of each. Scoop out the insides with a spoon and transfer the warm goodness to a medium sized bowl.
Step 8
Make sure you leave enough inside the skins to keep the potatoes held together. You'll be renovating these guys in just a minute.
Step 9
Mix together the potato mush with butter, salt, and pepper to taste. You could really get creative here if you'd like, and add all kinds of things like: BBQ sauce, sour cream, cream cheese, onions, herbs, cheese, sundried tomatoes, anything!
Butter with salt and pepper is about as simple as it gets but still totally yummy!
Step 10
Spoon the mixture back into the potatoes, leaving room for a sizable pile of BBQ. Now the potatoes are ready to get stuffed!
It may sound a little violent, but that's because it is.
Step 11
While the potatoes are roasting, you can address the chicken; "Hello Chicken!"
It's as easy as shredding and tossing. I start with a delicious salt and pepper rotisserie chicken from Whole Foods, but any flavor you enjoy will work.
Step 12
I have never found a way to shred the meat off an entire chicken without just using my hands and getting super messy. If you have a nice and neat way of doing this, all the more power to ya. Basically I break the chicken down into parts with my hands, pulling off the skin (sacrilege I know) and tearing apart the meat with my fingers as I go.
You'll end up with a bowl-full of chicken that you didn't even have to bake!
Step 13
Pour in as much BBQ sauce as you think it needs. It could be lightly coated or dripping with sauce. It's just however you like it best. Now that this is officially BBQ chicken, it's ready to get stuffed into your tatties.
Step 14
The salad dressing begins with about 2 teaspoons of lemon zest (basically the zest of two lemons). Don't forget to use all the zest that gets caught on the back of your zester.
Step 15
Dump the zest into a jar, or into a handy-dandy salad dressing mixer like the one I have here.
Step 16
Pour in 1/4 cup of lemon juice (also about two lemons' worth).
Step 17
Add the 1/2 cup olive oil, the 1/2 teaspoon of kosher salt, and the 1/4 teaspoon of black pepper.
Step 18
My salad dressing mixer has a really cool corkscrewy kind of thing attached to the lid that mixes it all up for you. However, for years I got the same results by dumping all my dressing ingredients into a jar with a lid. Make sure the lid is screwed on tight and shake it like a polaroid picture!
Step 19
Assembling this meal is a breeze, because while the potatoes bake I shred the chicken and make the dressing. Then it's just a matter of tossing some lettuce and tomatoes (or whatever salad veg you have on hand) with some of the lemon dressing, and stuffing your potatoes!
Step 20
I always seem to end up with extra BBQ chicken, so I usually make a lighter version for lunch the next day. I make the same salad with the lemon dressing. I just make more of it, and put it into a bowl with leftover BBQ. It's a delicious salad and a great use of leftovers!
Step 21
Whichever way you choose to combine these fixings, there's no way to go wrong! I hope you enjoy!
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