BBQ Chicken Potato Skins - The Ultimate Game Day Snack!

Preheat the oven to 425°F.

Wash and scrub the potatoes to remove dirt.

Ventilate the potatoes by poking holes in them with a fork.

Rub olive oil on each potato to help crisp the skin.

Sprinkle kosher salt on the potatoes.

Place the potatoes in the oven for 40 minutes at 425°F.

Prepare the barbecue sauce by mixing original barbecue sauce with brown sugar, Worcestershire sauce, Larry's seasoning salt, lemon pepper, black pepper, and onion powder.

Add 2.5 cups of shredded chicken to the barbecue sauce and mix well.

Cut up cooked bacon into pieces and set aside.

After 40 minutes, check the potatoes; they should be tender.

Carefully cut the potatoes in half and scoop out some of the insides, leaving enough potato to maintain the skin's integrity.

Brush the insides of the potato skins with unsalted butter for flavor.

Return the potato skins to the oven for 5-10 minutes.

Flip the potato skins after 5-10 minutes and brush the other side with butter, then return to the oven for another 10 minutes.

Remove the potato skins from the oven and fill them with the barbecue chicken mixture.

Top each filled potato skin with cheese and bacon pieces.

Return the filled potato skins to the oven to finish cooking.

Equipment Needed

Spice Level:

Allergens