Name: Baked Potato Skins with BBQ Chicken and Cheese
Prep time: 15 min
Cook time: 80 min
Ingredients: 6 large baking potatoes (cleaned and pierced with a fork several times); 1/4 cup extra virgin olive oil (divided); 2 tablespoons butter; 1 large yellow onion (ends removed and sliced root to tip ¼” thick); 2 teaspoons dried rosemary; 3 tablespoons balsamic vinegar; 1 Rotisserie chicken breast (shredded); 3/4 cup BBQ sauce; ½ cup Mozzarella cheese (shredded); 2 tablespoon fresh parsley leaves (finely chopped); Salt and black pepper (to taste)

We definitely love our potato skins and these yummy bbq chicken and cheese skins are perfect for a delicious dinner, snack or your favorite sports party! They are filling enough for a family meal and just perfect for a delicious party appetizer.

Delicious and Filling BBQ Chicken Potato Skins with Cheese and Caramelized Onions

Potato skins are perfect for so many occasions, a family meal, an awesome party appetizer, or a game-day snack! No matter what crowd you are serving, these bbq chicken potato skins will be a huge hit.

Ingredients Needed for Baked Potato Skins:

Large baking potatoes
Extra virgin olive oil
Butter
Yellow onion
Dried rosemary
Balsamic vinegar
Rotisserie chicken breast
BBQ sauce
Shredded Mozzarella Cheese
Fresh parsley leaves

How to Make Chicken and Cheese Baked Potato Skins

Position the top oven rack in the center position and pre-heat oven to 425°F.
Place the potatoes in the pre-heated oven and bake until cooked through, approximately 50 minutes.
While the potatoes are baking, heat two tablespoons olive oil and the butter in a large skillet over medium heat. Once hot, add the onion and rosemary and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onions are a deep, rich brown, approximately 45-50 minutes.
Deglaze the skillet by adding the balsamic vinegar and gently scraping up any brown bits off the bottom with a spatula. Remove from heat and set aside.
When cook time is complete, remove potatoes from oven and transfer to a baking rack to cool for 10 minutes or until cool enough to handle.
While the potatoes are cooling, combine the caramelized onions, shredded chicken breast, and BBQ sauce in a large bowl. Stir to combine and set aside.
Once cool, cut the potatoes in half lengthwise and carefully scoop out the soft interior with a spoon, leaving a one-quarter inch margin around the skins. (Save the cooked potato filling for another recipe).
Place the potato skins cut side down on a baking rack set over a baking sheet. Brush the skins with the remaining olive oil and return to the hot oven for 10 minutes.
Remove the baking sheet from the oven and flip over the skins with tongs. Divide the BBQ chicken and onion mixture evenly between the potato skins and top each with an equal amount of Mozzarella cheese.
Place the baking sheet back in the oven for another 10-15 minutes or until the cheese is golden brown and bubbly. Remove from oven and garnish with fresh parsley right before serving. Enjoy!

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Baked Potato Skins with BBQ Chicken and Cheese

Prep Time

15 mins

Cook Time

1 hr 20 mins

Everyone will love these BBQ Chicken Potato Skins!

Course: Appetizer

Cuisine: American

Keyword: bbq chicken potato skins

Servings: 12

Calories: 275 kcal

Author: DinnerPlanner

Ingredients

6 large baking potatoes cleaned and pierced with a fork several times
1/4 cup extra virgin olive oil divided
2 tablespoons butter
1 large yellow onion ends removed and sliced root to tip ¼” thick
2 teaspoons dried rosemary
3 tablespoons balsamic vinegar
1 Rotisserie chicken breast shredded
3/4 cup BBQ sauce
½ cup Mozzarella cheese shredded
2 tablespoon fresh parsley leaves finely chopped
Salt and black pepper to taste

Instructions

Position the top oven rack in the center position and pre-heat oven to 425°F.
Place the potatoes in the pre-heated oven and bake until cooked through, approximately 50 minutes.
While the potatoes are baking, heat two tablespoons olive oil and the butter in a large skillet over medium heat. Once hot, add the onion and rosemary and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onions are a deep, rich brown, approximately 45-50 minutes.
Deglaze the skillet by adding the balsamic vinegar and gently scraping up any brown bits off the bottom with a spatula. Remove from heat and set aside.
When cook time is complete, remove potatoes from oven and transfer to a baking rack to cool for 10 minutes or until cool enough to handle.
While the potatoes are cooling, combine the caramelized onions, shredded chicken breast, and BBQ sauce in a large bowl. Stir to combine and set aside.
Once cool, cut the potatoes in half lengthwise and carefully scoop out the soft interior with a spoon, leaving a one-quarter inch margin around the skins. (Save the cooked potato filling for another recipe).
Place the potato skins cut side down on a baking rack set over a baking sheet. Brush the skins with the remaining olive oil and sprinkle with a little salt; return skins to the hot oven for 10 minutes.
Remove the baking sheet from the oven and flip over the skins with tongs. Divide the BBQ chicken and onion mixture evenly between the potato skins and top each with an equal amount of Mozzarella cheese.
Place the baking sheet back in the oven for another 10-15 minutes or until the cheese is golden brown and bubbly. Remove from oven and garnish with fresh parsley right before serving. Enjoy!