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BBQ Chicken and Bacon Loaded Potato Skins |Cooking With Carolyn
Copyright © 2016 by Cooking With Carolyn
Yield: Up to 20 to 28 Servings
Ingredients
· 3½ to 4 Pounds Chicken Breasts or Thighs, your choice of bone-in/skin-on or boneless/skinless
· 1½ Tablespoons Grand Diamond All Purpose Seasoning
· 2 Teaspoons Chile Powder
· 2 Teaspoons Ground Mustard Powder
· 1 Teaspoon Granulated Onion
· 1 Teaspoon Granulated Garlic
· 1 Teaspoon Kosher Salt
· 2 Tablespoons Vegetable Oil
· 1½ Cups Low Sodium Chicken Stock
· ¾ Cup BBQ Sauce, your choice, plus 1 to 1½ Cups more to mix in after the chicken is cooked
· 1 Teaspoon Liquid Smoke, Hickory, Mesquite or Applewood
· 2 Cloves Garlic, chopped
· 1 Medium Yellow Onion, sliced
· 10 to 14 Russet Potatoes, small to medium size, scrubbed, rinsed and patted dry
· About 3 Cups Shredded Cheese, your choice
· ½ to ¾ Pound Smoked Bacon, cooked and chopped
· Chopped Green Onions
· Sour Cream
Directions
TIP: The BBQ Chicken can be made 1 to 2 days in advance using a Crock Pot. Once done, shred it with your hands or 2 forks, add and mix in some of the cooking liquid and more BBQ Sauce until it is good and saturated. Cool the meat down and refrigerate. Just preheat the chicken in the microwave before stuffing the potato skins.
Combine all of the seasonings in a small bowl and mix well. Rub the seasoning all over the chicken. Preheat a skillet over medium-high heat with the vegetable oil. Brown the chicken on each side for 4 to 5 minutes. Place the chicken in a crock pot. Next, deglaze the skillet by pouring the chicken stock in the skillet and bring to a slight boil, about 5 to 8 minutes. Pour the chicken stock over the chicken in the crock pot and add ¾ cup of BBQ sauce, liquid smoke, chopped garlic, and onion slices. Cover with the lid, and cook on Low for 4 hours or on High for 2 to 3 hours. Once done, shred it with your hands or 2 forks, add and mix in some of the cooking liquid and more BBQ Sauce to taste until it is good and saturated.
Cook the sliced bacon using the method of your choice. Drain on paper towels, chop, and set aside.
Prick the cleaned and dried potatoes with a few holes using a knife and then rub each one with vegetable oil. Bake directly on the middle oven rack or use an aluminum lined baking sheet fitted with a rack. Bake at 400 degrees for 50 minutes to 1 hour or until a knife can be easily inserted without resistance. Allow them cool for about 15 minutes or until they can be handled. Leave the oven on.
Cut each potato in half and use a small spoon to scoop out some of the flesh in the middle of the potato leaving about ¼ inch of potato on the sides and the bottom. Save the potato that has been scooped out for another use. Season all of the hollowed out potato halves with salt and pepper or GDS All Purpose Seasoning. Layer and fill each potato with some cheese, BBQ Chicken, bacon and top with a final layer of cheese. Place the Loaded Potato Skins on a baking sheet and bake at 400 degrees for about 10 minutes or just until the cheese is melted. Once done, garnish with chopped green onions and sour cream.
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