BBQ Chicken Grilled Potato Skins
Crispy and smokey potato skins are the perfect appetizer or snack for anytime! These loaded potato skins are filled with shredded chicken coated with Butcher BBQ’s Homestyle Sweet BBQ sauce. The sweet and savory combination comes thanks to both the BBQ sauce and a sprinkle of melted sharp cheddar cheese on top. It’s an easy at-home way to bring full flavor to your game day, potluck, or everyday weeknight! And since the comforting potato skin contains all that zesty BBQ chicken goodness, it can even qualify as a finger food— Even with that cool creamy dollop of sour cream on top!
Chopped green onion finishes with a nice fresh crunch and pungent flavor, while sour cream cools things down a notch. These BBQ chicken potato skins are smokey, cheesy, and grilled to a crisp perfection. Some people may not eat the skin, but those crispy edges will be hard to resist! You could even throw a little extra BBQ sauce on top after grilling for an extra sweet and savory edge.
Equipment: Smoke tube Ingredients ● 2 medium/large russet potatoes, scrubbed
● 1 lb skinless chicken breast, shredded
● 1⁄2 cup Homestyle Sweet BBQ Sauce
● 1⁄2 cup sharp cheddar cheese, shredded
● 1⁄4-1⁄2 cup sour cream
● 2 stalks green onion, chopped
Preheat the oven to 350o F. Poke several holes in the potatoes with a fork to release steam and place directly on the oven rack. Bake approximately 60-80 minutes or until cooked through. (Test for tenderness with a fork.) Let rest at room temperature for 10-15 minutes.
Meanwhile, in a medium bowl, mix together the shredded chicken and Homestyle Sweet BBQ Sauce.
Preheat the grill to medium-high heat and prepare your smoke tube: Fill Smoke Tube with wood chips or pellets of choice, leaving about an inch of space at the top. Using a torch, light the wood in the tube and place on the grill. Place Smoke Tube on the grill. For more directions on how to use the Smoke Tube, watch an informative video here.
Cut the baked potatoes in half and scoop out a couple spoonfuls of potato to make room for the chicken. (Discard or eat the scooped potato!) Place shredded chicken into the scooped center of each potato half.
Transfer prepared potato skins to the hot grill. Grill potato skins approximately 5 minutes, allowing potato skins to heat and crisp up. In the last minute or so, place shredded
cheddar cheese on top of each potato skin. Close the lid to the grill and allow the cheese to melt approximately one minute. Remove potato skins from the grill. Serve hot with a dollop of sour cream and chopped green onion on top.
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