Thursday, April 21, 2016

Loaded Baked Potatoes

While my mom was visiting my sister and new nephew, I had my dad over for dinner.  My husband was working late that night, so I decided to make something he doesn't enjoy:  baked potatoes.  I made bbq shredded chicken quite a bit and I usually serve it on little slider buns with melted cheese (and those pickled onions!  and jalapenos!) so this is a variation on that idea.  It was warm, yummy comfort food at its best!  I now want to try this with a buffalo chicken sauce and bleu cheese!

You can make the bbq chicken ahead in the crockpot.  I usually place breasts and thighs in the crockpot and pour about a cup of beer or chicken broth over it.  I cook it on low for 5-6 hours and then shred it with a fork.  At this point, drain off most of the liquid.  Then, add 1-2 cups of your favorite bbq sauce.  Keep it on warm in the crockpot until heated through (or remove and refrigerate until you're going to use it).  Alternately, you could cook the chicken on the stove until shreddable or you can use a rotisserie chicken (shredded and heated up with bbq sauce) or you can buy it all ready to go. 

Loaded Baked Potatoes (makes 4)

4 potatoes
2 cups shredded bbq chicken
shredded cheddar cheese
sour cream
chopped green onions
bbq sauce
olive oil

Scrub the potatoes, pierce them with a fork, brush with a light layer of olive oil, and sprinkle salt on them.  Place them on a piece of foil in a 400 degree oven for 40-55 minutes, or until they are have some give when you squeeze them (with an oven mit!).

Slice the top of the potato and squeeze the ends.  Scoop about 2-3 tablespoons of the potato filling and discard.  Place a heaping mound of bbq chicken in the potato and sprinkle with cheddar cheese.  The chicken and potato should be hot enough to melt the cheese, but if not, you can place them back in the warm oven for a few minutes. 

Serve immediately with a drizzle of bbq sauce, sour cream, and green onions.

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