BBQ Chicken Potato Skins
BBQ Chicken Potato Skins: crispy baked potato skins filled with bbq chicken and topped with cheddar cheese, bacon and scallions. These are the ultimate summer appetizer.
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Ingredients
- 4 medium sized russet potatoes
- olive oil
- salt
- pepper
- 1 C cooked chicken shredded (or leftover bbq chicken)
- 2 Tbsp Stubb's Sticky Sweet bbq sauce
- 1/2 C shredded pepper jack cheese
- 3 slices bacon cooked and crumbled
- 1 scallion sliced
Instructions
- Preheat oven to 400 degrees. Scrub the potatoes clean and dry with a paper towel. Pierce the potatoes with a fork several times and lightly brush with olive oil. Bake for about an hour or until the potatoes are cooked through and the outside is slightly softened. Slice the potatoes in half and cool until easy to handle.
- Preheat oven to 425 degrees. And spray a baking sheet with non-stick spray. Use a spoon to scoop the cooled potato flesh out of the skins and refrigerate for another use.
- Brush the inside of the potato skins with a bit of olive oil and season with salt and pepper. Bake the skins for about 5-10 minutes to crisp them up.
- While the skins are crisping, mix together the bbq sauce and chicken. Scoop the chicken evenly into the 8 potato skins. Top with the cheese and bacon. Bake for an additional 2-3 minutes or until the cheese is melted.
- Top the potato skins with the scallion and drizzle with additional bbq sauce. Serve immediately.
Notes
Use the leftover potato flesh to make mashed potatoes, potato pancakes, gnocchi, etc.
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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