Grilled BBQ Chicken Potato Skins

By Susan52

Ingredients

• 8 medium potatoes
• 1-2 chicken breasts, cooked, chopped (or about 1 1/2 - 2 cups cooked, diced chicken)
• 2 tbsp finely chopped red onion
• 1/2 cup finely chopped pineapple
• 1/2 cup barbecue sauce (see notes above for my favorite!)
• 1 cup + 1/2 cup shredded cheddar cheese
• Green onion or parsley for garnish, optional

Details

Servings 16
Preparation time 20mins
Adapted from thereciperebel.com

Preparation

Step 1

Preheat the oven to 350 degrees F and line a baking sheet with tin foil. Bake potatoes whole for 40-60 minutes until tender (this will depend on the size – they are done when a sharp knife goes in and out easily). You could also boil or grill the potatoes until cooked through. Set aside until cool enough to handle.

In a medium bowl, combine chicken, red onion, pineapple, barbecue sauce, and 1 cup cheddar cheese.

Slice each potato in half and scoop out the inside, leaving enough around the edge so that they are still sturdy enough to hold the filling (see picture). Spoon filling mixture into each potato half.

Place on lightly grease nacho grilling platter (or suitable substitute).

Preheat barbecue to 400 degrees F. Place grilling platter on the barbecue and grill for 10-12 minutes, until cheese is melted and potato skins are heated through.

Serve with green onion or parsley as garnish, or drizzle with additional barbecue sauce if desired.

Notes

To make ahead, you can prepare the potato skins completely, wrap in plastic wrap and refrigerate for up to 8 hours before grilling.
If you want to make them further ahead, you can bake your potatoes and leave them whole, in an airtight container or tin foil, and mix your filling and store in an airtight container, up to 24 hours in advance. Then simply half and hollow out your potatoes and fill them before grilling.