BBQ Chicken Twice Baked Potatoes

I grew up looking forward to meals at my grandma’s house. One of my favorites? Twice baked potatoes! It always seemed like a special occasion when she made them, and they were oh-so good. This past weekend I made up our weekly batch of chicken broth (recipe here) and I never let the chicken go to waste – so I came up with these! 

 Drooling yet? These are actually pretty simple to make, so don’t get all flustered. 😉

Here’s what you need…

• 3 large or 4 small baked potatoes or baked sweet potatoes – it works with both, I prefer the sweets with this recipe!
• 1 1/2 cups cooked, shredded chicken
• 1/4 cup chicken broth
• 1/4 cup BBQ sauce (we love Woodstock Foods brand!)
• 1 TBS olive oil
• Salt and pepper to taste

Here’s what you do…

1. You’re starting with baked potatoes, make sure they are cool and slice the top 1/3 off. Many instructions say to cut in half, but I like cutting a little more than half, that way you’ve got a bigger base. 
2. Scoop the potato out of each side and place into a medium bowl, discard the smaller side of the potato skin. Be sure to leave 1/4 inch of potato in the larger skin, so you have a sturdy base!
3. In a large skillet, add olive oil and preheat over medium/high heat. 
4. Add chicken to the skillet, add broth and salt and pepper to taste. Cook until heated through, 2-3 minutes. 
5. Once chicken is warmed, remove it from heat and add it to the bowl with the potato. Mix well. Optional: You can also mix in cheese or other fillings here, or just save them as a topping!
6. Scoop mixture into potato skin bases, filling evenly.
7. Bake on 375 degrees for 10-15 minutes until heated through. 
8. If you’re adding cheese or bacon as a topping, add it now and broil for 2-3 minutes until melted!
9. Serve with toppings such as more shredded cheese, chopped green onions and bacon!

The best part about these is that it’s a meal in itself. I served them with a side of roasted broccoli, but they’d also do great on their own, or with a simple side salad. Enjoy! 

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