BBQ Chicken Potato Skins

I always seem to bbq an extra chicken breast every time that I grill.  I have no idea why there is an extra one, but there is always an extra.  So I decided to come up with a great way to use the leftovers.  On a side note, this use of bbq chicken leftovers is so good, I actually grill chicken to make it.  Yep, it is chicken smothered in bbq sauce and layered with bacon and cheese.  Oh, I forgot the best part.  It is all in a potato bowl.  How awesome does that sound?

Top with a dollop of sour cream and some freshly cut green onions.

BBQ Chicken Potato Skins

• 2 grilled chicken breasts diced
• 1/4-1/2 cup bbq sauce
• 3 medium potatoes
• 5 strips of bacon
• 1 cup cheddar cheese
• 1/4 cup sour cream
• 3 tbs green onions – diced
• salt and pepper

Bake the potatoes for 45 minutes in a 350 degree oven.  This will allow them to be almost fully cooked.  Follow the instructions on my perfect baked potato post for instructions on baking potatoes.

Dice the bacon into strips and cook in a pan over medium heat until crispy.  Remove the bacon from the pan and let drain on a couple of paper towels.  Set aside.

Next remove the potatoes from the oven and let cool for 5 minutes.  You can start to carve them out now if you like, but you will most likely burn yourself.  I totally recommend waiting.

Once the potatoes are cooled, cut them in half and scoop out the middle to form a boat.  Try to leave about a 1/4 inch of a potato on the skin.  Save the excess potato insides for breakfast potatoes.

Dice up the chicken and toss in your favorite bbq sauce.  Today I used a sauce from the guys over at Pork Barrel BBQ. I picked it up at the Metropolitan Cooking Show.   It is great tasting, I totally recommend trying it.  Click here to get some of your own.

Once you have the diced chicken coated in sauce, scoop it into the boats.

Next cover the boats with the cheese and top with bacon.

Place the potato skins into the oven and bake at 350 degrees for 15 minutes or until the cheese turns brown.

Remove and serve with sour cream and freshly cut green onion.

Perfect for football, rainy days, or any day ending in “Y”.  In addition to grilled chicken, try pulled pork or chicken.