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…
- 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.
- 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!
- In a large skillet, add olive oil and preheat over medium/high heat.
- Add chicken to the skillet, add broth and salt and pepper to taste. Cook until heated through, 2-3 minutes.
- 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!
- Scoop mixture into potato skin bases, filling evenly.
- Bake on 375 degrees for 10-15 minutes until heated through.
- If you’re adding cheese or bacon as a topping, add it now and broil for 2-3 minutes until melted!
- 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!