Served at the 2016 Berries & BarBQ Wine Trail

Awesome summertime treat; pairs perfectly with Sweet Tea Sangria.

1 pound boneless, skinless chicken breasts

1 cup chicken broth

1/2 cup your favorite BBQ sauce (we like the original Sweet Baby Ray’s)

5 small baking potatoes

1/2 tablespoon olive oil

1 onion, sliced

1/2 teaspoon salt

2/3 cup shredded cheddar/mozzarella cheese blend

1/3 cup chopped parsley

Sour  cream
Place chicken breasts into a saucepan and pour in enough chicken broth to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes. Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks. Mix chicken with BBQ sauce.

Pre-heat oven to 400°F. Pierce each potato with a fork a few times. Bake potatoes on a baking sheet for 40 minutes or until a fork can easily be inserted into them. When the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the inside of the potato, leaving a thin layer of flesh.

In a skillet, sauté onions in olive oil, season with salt and cook until they’re softened and slightly caramelized, about 15 minutes.

Fill each potato skin with 1/3 cup BBQ chicken and a tablespoon of sautéed onions; top with a tablespoon of shredded cheese. Bake until cheese melts. Finish with a dollop of sour cream and a sprinkle of fresh herbs.

BBQ Potato Skins Adam Puchta Winery


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