BBQ Chicken Potato Skins (Easy Game Day Appetizer)

Preheat the oven to 400° F.

Spray the potatoes all over with olive oil and season with half a tablespoon of barbecue rub.

Bake the potatoes in the oven at 400° F for about 1 hour until they reach 205° F.

While the potatoes are baking, cook one chicken breast in a pan with a little olive oil and barbecue rub until browned.

Add barbecue sauce and water to the pan with the chicken and let it simmer covered.

Place a pack of bacon on a parchment paper-lined baking sheet and bake it in the oven at 400° F, flipping every 5 to 7 minutes until done, usually within 20 minutes.

Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides, leaving about a quarter inch of potato around the edges.

Line a sheet pan with parchment paper and place the potato skins inside facing down, then spray the outside with olive oil.

Flip the potato skins over so the carved out section is on top and fill with diced barbecue chicken.

Top with freshly grated cheddar cheese.

Chop the bacon into small pieces and add it on top of the cheese.

Bake the loaded potato skins in the oven at 400° F for 5 to 7 minutes until nice and gooey on top.

Top with extra barbecue sauce and cilantro or chives before serving.

Equipment Needed

Spice Level:

Allergens