BBQ Chicken Potato Skin Boats

• 4 large russet potatoes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cooked chicken
• 1 cup BBQ sauce
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled cooked bacon
• 1/4 cup chopped green onions
• Optional: sour cream for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Prick potatoes with a fork and bake for 45 minutes or until tender.
3. 3 Cut potatoes in half lengthwise and scoop out the flesh, leaving a thin shell.
4. 4 Brush potato skins with olive oil, season with salt and pepper, then bake for another 10 minutes.
5. 5 While skins bake, mix shredded chicken with BBQ sauce.
6. 6 Fill each potato skin with the BBQ chicken mixture.
7. 7 Top with cheddar cheese and bake until cheese is melted, about 5 minutes.
8. 8 Garnish with bacon and green onions.
9. 9 Serve immediately with optional sour cream on the side.

Equipment

• Baking sheet
• Oven
• Spoon or ice cream scoop for removing potato flesh

Variations

• Try adding diced jalapeños for a spicy kick.
• Substitute pulled pork for a pulled pork potato skin variation.

Substitutions

• If you don't have cheddar cheese, use Monterey Jack or a Mexican blend.

Pairings

• Pair with your favorite craft beer or a crisp white wine.

Nutrition

Tips

• For extra flavor, rub the potato skins with garlic before baking.
• These can be made ahead and kept warm in a low oven until ready to serve.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked filled potato skins for up to 2 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side of coleslaw or a fresh green salad.

FAQ