There is nothing my family enjoys more than a good home cooked meal at the end of a long day. It is with my family in mind that I’m always searching for new recipes to try. Whether it’s a new dessert, a new side dish or the main dish, I delight in tracking them down and presenting them to my family at dinner time. It was on one such occasion, when I was scouring the internet for recipes, that I found this recipe for BBQ Chicken Stuffed Potato Skins. On any given day, especially on game days, my family loves my regular stuffed potato skins but when I handed these out at dinner they were an instant hit!
BBQ Chicken Stuffed Potato Skins
- 5 medium baking potatoes, clean and dry
- 3 tablespoons Canola Oil, divided
- 2 Tablespoons Butter
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/2 rotisserie chicken, shredded
- 8 bacon slices, fried and chopped
- 2 cups Colby Jack cheese, shredded
- 1 cup BBQ sauce, divided
- 1/2 cup sour cream (optional)
- 2 green onions, sliced (optional)
- Preheat oven to 350 degrees, then line a baking sheet with parchment paper.
- Rub 2 tablespoons of canola oil all over the skin of the potatoes, then bake for 30 minutes.
- Remove from oven and allow to cool until you are able to handle the potatoes.
- Cut each potato in half lengthwise, scoop out the insides of the potatoes leaving a little bit of potato in the skins.
- Return the potato skins to the parchment lined baking sheet.
- Melt the butter with the remaining canola oil. Brush the mixture all over the inside and the back of the potatoes. sprinkle the insides lightly with salt, garlic powder and pepper.
- Put potatoes back into the oven for 5 minutes, or until the skin starts to get crispy.
- In a small bowl mix together the shredded chicken and half of the BBQ sauce until well combined. Set aside.
- Remove potatoes from the oven and fill the insides with the chicken combination and top this with the shredded cheese.
- Return to oven and bake 5 minutes longer or until cheese is melted.
- Remove from the oven and top with the remaining BBQ sauce first, then the sour cream, topped with the bacon and green onions.
- Serve warm.
BBQ Chicken Stuffed Potato Skins Tips
- Thoroughly scrub the potatoes, then let them dry completely.
- Russet potatoes are best for this recipe.
- Small to medium sized potatoes are best.
Like mashed potatoes better? Check out this Three Cheese Garlic Mashed Potato Recipe!