CJ's BBQ Chicken Potato Skins on the Blackstone Griddle

Preheat the Blackstone griddle to medium-low heat and add olive oil.

Cook the chicken cutlets on the griddle until done, flipping them halfway through.

Slice russet potatoes to create potato skins, ensuring they are not too thin to maintain integrity.

In a bowl, combine diced jalapeno and red onion with cherry vinegar, garlic powder, salt, and pepper. Let it sit for a few minutes to pickle.

Remove the cooked chicken from the griddle and let it rest before dicing it into small pieces.

Place the potato skins on the griddle with the uncooked side down and the crispy side up.

Add cheese to the potato skins, followed by a small amount of diced barbecue chicken.

Assemble the potato skins by adding more cheese on top and any additional toppings as desired.

Cook the assembled potato skins on the griddle until the cheese is melted and everything is heated through.

Equipment Needed

Spice Level:

Allergens