Sunday, December 8, 2013

Barbecue Chicken Potato Skins

Right now I'm listening to the sound of sleet hitting my windows.  Looks like I won't be going anywhere today.  I'm ok with that.  I have plenty of things to do around here.  In reality I'll watch the Food Network and football.  Either way, I'm not going outside, except to let Dolce out.

I've been trying to make most of my Sunday posts about game day food because, well, it's game day! It seems like there was an explosion of new appetizers for a while and then it just stopped.  I try to come up with new ideas but the old ideas consume me for some reason.  Or maybe my creativity has taken a vacation.  I don't blame it.  I'd do the same thing if I could.

Potato skins.  I've never met a person who didn't like them.  I always thought they would be a hassle so I never attempted to make them at home.  Plus, I did a very long stint at a restaurant and a bar where I could always have them whenever I wanted.  Now I have to fend for myself when I want potato skins. Sure, I'm surrounded by restaurants that carry them but that would involve leaving the house and I really don't like to do that when it's cold out.  So I make them and now you will too when you see how not complicated this is.  Although it takes some prep work, it's really very simple.  If you can turn on an oven, you can make these potato skins.

Barbecue Chicken Potato Skins                                               Printer Friendly


4 baking potatoes, washed and baked
1 1/2 cups chicken, cooked and shredded
3/4 cups barbecue sauce
1 (16 ounce) bag of shredded cheddar cheese
3 green onions, sliced
Sour cream

Start by scrubbing the outside of the potato.  After the potato is dry, rub olive oil on the potato, making sure to coat the whole thing.  Sprinkle salt over the entire potato.  Bake in a preheated oven for 45 minutes to an hour or until fork tender.  Remove from oven and let cool slightly, about 20 to 30 minutes.

Slice the baked potatoes in half lengthwise.  Using a spoon, scoop out the flesh of the potato and set aside (I normally find another use like potato soup or breakfast potatoes for these left overs).

In a medium sized bowl combine the chicken and the barbecue sauce.  This recipe is written for a drier chicken.  Just add more sauce if you like.

Place the potato halves on a baking sheet.  Scoop some of the barbecue chicken into each potato.  Next, sprinkle each potato with cheese.

Bake in a 400 degree oven for 20 minutes or until cheese is melted and bubbly.

Sprinkle potato skins with green onions.  Serve with sour cream.

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