BBQ Chicken Potato Skins

By Angela Sellari Jump to Recipe

My family goes bonkers for potato skins. It’s an appetizer that is sure to please everyone.

Recently, I tried something a little different and made BBQ Chicken Potato Skins. They were out of this world and hearty enough to be a meal in itself. I don’t think I’ll ever go back to using bacon as a potato topping again. These potato skins are delish and so simple to prepare!

This recipe is a great way to use up leftover BBQ chicken from the weekend’s cookout, or you can do like me and prepare the chicken in the slow cooker. Just 3 1/2 to 4 hours in the slow cooker yields the most perfect pull apart chicken.

Ingredients:

• for the chicken:
• 2 boneless, skinless chicken breasts
• 1 cup plus 1/4 cup BBQ Sauce
• 1 cup water

For the potato skins:

• 7-8 medium potatoes
• 1 tablespoon olive oil
• salt and pepper
• 1 cup grated cheddar cheese
• 2 green onions, sliced

Instructions:

Step 1: Cook the chicken in the slow cooker. Add 2 boneless, skinless chicken breasts to a slow cooker. Spoon over 1 cup of BBQ sauce. Add 1 cup of water. Cook on low 3 1/2 to 4 hours. Once chicken is fully cooked, remove from slow cooker and shred with a fork. Place in a bowl and stir in an additional 1/4 cup BBQ Sauce.

Step 2: Preheat oven to 400 degrees. Wash potatoes and pat dry with a clean dish towel. Place potatoes on a cookie sheet, using your hands coat with olive oil. Sprinkle with salt and pepper. Bake in 400 degree oven for approximately 20 minutes or until fork tender. Remove from oven and allow to cool.

Step 3: Slice each potato in half lengthwise. Scoop out the center of each potato. Fill the center of each potato with shredded BBQ chicken, and top with grated cheese and sliced green onion. Place filled potato skins back into the oven for a couple of minutes, until the cheese is melted.

Step 4: Serve with a side of your favorite BBQ sauce. Enjoy!

BBQ Chicken Potato Skins

Angela Sellari

Pile up crispy potato skins with tender, slow-cooked BBQ chicken and melted cheddar cheese. This ultimate appetizer recipe is a party favorite.

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 4

Calories 623 kcal

Ingredients

  

1x2x3x

For the chicken:

• 2 boneless skinless chicken breasts
• 1 cup plus 1/4 cup BBQ Sauce
• 1 cup water

for the potato skins:

• 7-8 medium potatoes
• 1 tablespoon olive oil
• Salt and pepper
• 1 cup grated Cheddar cheese
• 2 green onions sliced

Instructions

 

• Cook the chicken in the slow cooker. Add 2 boneless, skinless chicken breasts to a slow cooker. Spoon over 1 cup of BBQ sauce. Add 1 cup of water. Cook on low 3 1/2 to 4 hours. Once chicken is fully cooked, remove from slow cooker and shred with a fork. Place in a bowl and stir in an additional 1/4 cup BBQ Sauce.
• Preheat oven to 400 degrees. Wash potatoes and pat dry with a clean dish towel. Place potatoes on a cookie sheet, using your hands coat with olive oil. Sprinkle with salt and pepper. Bake in 400 degree oven for approximately 20 minutes or until fork tender. Remove from oven and allow to cool.
• Slice each potato in half lengthwise. Scoop out the center of each potato. Fill the center of each potato with shredded BBQ chicken, and top with grated cheese and sliced green onion. Place filled potato skins back into the oven for a couple of minutes, until the cheese is melted.
• Serve with a side of your favorite BBQ sauce. Enjoy!

Nutrition

Calories: 623kcalCarbohydrates: 95gProtein: 27gFat: 15gSaturated Fat: 6gSodium: 1013mgFiber: 9g

Keyword BBQ Chicken Potato Skins

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