Love to be in the Kitchen

“Skinny Jeans” Potatoes

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This recipe is amazing! It’s basically twice baked potatoes + barbecue chicken. The first time I made this recipe I was a little hesitant about combining the two together so I made half without the chicken on top. What a mistake that was! It tasted so amazing with the barbecue chicken on top. Trust me, you will love it!

I made this last night for dinner and everyone who tried it loved it. Just a note though, it does take a while to make although most that time includes while the potato is baking so plan accordingly.

“Skinny Jeans” Potatoes
Adapted from Down Home with the Neely’s
Ingredients
4 baking potatoes
1 teaspoon canola oil
2 teaspoons paprika
3/4 teaspoon onion powder
2 tablespoons butter
¼ cup buttermilk
2 ounces Neufchatel (reduced fat cream cheese)
½ cup shredded cheddar cheese
green onions, chopped
Kosher salt
freshly ground black pepper
½ cup cooked chicken, cubed
¼ cup barbecue sauce
Directions
Preheat oven to 425 F. Scrub the potatoes well under warm water and pierce each potato several times with a knife. Mix together the paprika and onion powder. Rub the potatoes with the oil then the paprika and onion powder. Wrap each with foil. Place them on a baking sheet and bake them for 45 minutes, or until they are tender but not over-cooked. Let the potatoes cool for about 15 minutes, or until they are cool enough to handle, and then cut them in half, length-wise. Using a spoon, scoop out most of the potato meat and put it into a mixing bowl (reserve enough of the potatoes to form a sturdy shell.)
Add the butter, buttermilk, cream cheese, green onions, salt and pepper to taste and cheddar cheese to the bowl with the potatoes, and stir everything gently until the butter melts into the mixture. Use a spoon to place the stuffing back into the potato shell.Mix the chicken and barbecue sauce together then place a little on top of each stuffed potato.

Return the stuffed potatoes to the oven and bake for another 15 minutes. Garnish the bake potatoes with the green onions and serve.

 

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