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Categories:Viewed: 54 - Published at: 4 years ago
Ingredients
- 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
- 2 cups roasted chicken, shredded into bite-size pieces (see Game Plan note)
- 2/3 cup barbecue sauce (see Game Plan note)
- 2 tablespoons unsalted butter (1/4 stick), melted
- Kosher salt
- Freshly ground black pepper
- 1 cup coleslaw (see Game Plan note)
Method
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Pierce each potato several times with a fork or sharp knife.
- Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes.
- Transfer to a wire rack until cool enough to handle, about 10 minutes.
- Set the oven to the broil setting.
- Place the chicken and 1/3 cup of the barbecue sauce in a medium bowl and stir to combine; set aside.
- Slice each potato in half lengthwise.
- Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use.
- Brush the insides of the potatoes with the melted butter and season with salt and pepper.
- Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.
- Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they dont burn).
- Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
- Place a heaping tablespoon of the shredded barbecued chicken in each skin, then drizzle about 1 teaspoon of the remaining barbecue sauce over the chicken.
- Place the skins in the broiler and broil until the chicken is hot and the sauce has darkened slightly, about 4 to 5 minutes.
- Remove from the broiler and top with coleslaw.
- Serve immediately.
