Wait, is it okay to eat baked potato skins?
Yes! In fact, the skin of a russet potato is packed with more nutrients than the pulp of the potato. About half of a medium sized potato’s fiber content lies in the skin. There you go, with that out of the way, let’s get cracking at making delicious Barbeque Chicken Potato Skins. You know the drill, don’t forget to tag us in the pictures when you upload them on Instagram :)
The below recipe should take you about 35 minutes to prepare and will come for 12 servings.
Gather these ingredients before you start...
- 6 medium russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon butter, cubed and melted
- Salt and pepper
- 2 cups shredded cooked chicken
- 1/2 cup barbecue sauce
- 1/2 cup canned pineapple tidbits or cubed fresh pineapple
- 1/4 cup finely chopped red onion
- 8 ounces Aged Cheddar Cheese, shredded and divided (2 cups)
- 1/4 cup chopped green onions
- Sour cream
Now, that you’ve got all your ingredients, let’s get right into the process…
- Heat the oven to 400°F.
- Pierce the potatoes with a fork and place them on an ungreased 15 x 10-inch baking pan. Rub them with olive oil and bake for 50-60 minutes or until tender. Take the baked potatoes out and let them cool on a wire rack.
- When cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the center pulp, leaving each half with a 1/4-inch shell. Save the potato pulp for a use in a different recipe.
- Brush both sides of potato skins with butter and season generously with salt and pepper. Place the potatoes with the cut side facing up on a pan. Broil 4 inches from the heat for 5 minutes.
- Combine the chicken, barbecue sauce, pineapple, red onion and 1 cup cheddar in a bowl.
- Spoon chicken mixture into potato shells and return to the pan. Sprinkle it with remaining cheddar. Broil for 2-3 minutes longer or until the cheese is melted and edges are crisp. Top up with green onions and sour cream.
You can never go wrong with potatoes and chicken! See you in our next blog.
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