Another Facebook recipe strike again! I knew Josh would love this one when I saw it, and I happened to have the leftovers of most of a rotisserie chicken in the fridge. This would be a really great party snack but also is a great way to use up the chicken that you might have kicking around. We had them as a main course with a salad and it was plenty of food and delicious!
4 medium russet potatoes
1-2 cups cooked chicken (leftovers work)
3 tbsp BBQ sauce of your choice (I used Sweet Baby Rays)
1/2 cup shredded Pepper Jack cheese
2-3 slices bacon or real bacon pieces
1 scallion finely chopped or finely chopped purple onion
1 tbsp ranch dressing (optional)
1 tbsp Sriracha (optional)
Preheat oven to 400 degrees.
Clean potatoes and dry.
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 they are easy to handle.
Preheat oven to 425 degrees and spray a baking sheet with cooking spray.
Use a spoon to scoop out the flesh from the potatoes and refrigerate for a future use (mashed potatoes, breakfast potatoes etc)
Brush the inside of the skins with a bit of olive oil and season with salt and pepper to taste.
Bake the skins for about 5-10 minutes to crisp them up.
While the skins are crisping, mix together BBQ sauce and chicken.
Top with scallions or purple onion.
Drizzle with ranch and Sriracha if you want and serve immediately.
Thanks to What The Fork Food Blog for the recipe!