BBQ Chicken Loaded Potato Skins

Preheat the oven and place potatoes in a baking tray.

Top potatoes with oil, salt, and pepper, and rub it in well.

Bake the potatoes until tender.

Once baked, allow potatoes to cool completely to room temperature.

Cut the cooled potatoes horizontally in half and scoop out the insides carefully without going through the bottom.

For the filling, mix together 2 cups of roasted and shredded chicken, 1 clove of minced garlic, barbecue sauce, thinly sliced onion, chopped jalapeno, and 1/4 cup of cheese.

Add back the scooped potato insides into the filling mixture and mix well.

Spoon the filling mixture generously onto the potato halves.

Arrange the filled potato skins back on the tray for easier handling.

Bake the filled potato skins in the oven at 180 degrees Celsius for around 4 to 5 minutes until the cheese bubbles.

Top the baked potato skins with additional barbecue sauce, spring onions, and jalapenos, and serve with ranch dressing.

Equipment Needed

Spice Level:

Allergens