Crispy Potato Shells Stuffed with Barbecue Chicken and Coleslaw
Barbequed Chicken and Coleslaw-Loaded Potato Skins: A Savory Grilling Companion
Craving something tangy and sweet for your grill? Barbecued chicken and coleslaw provide the perfect duo, especially when piled together on a crispy potato skin. This recipe will walk you through making the ultimate barbecue party snack.
Shopping List:
- Grab potatoes in 5-pound bags for smaller, easier-to-handle spuds. Avoid green-spotted or sprouted ones, as they contain the bitter toxin solanine.
Preparation Plan:
Before diving into the recipe, make sure you've got the following ready:
- Cooked barbecue chicken
- Homemade barbecue sauce
- Freshly prepared coleslaw
You can repurpose the leftover potato flesh for mashed potato cakes, gnocchi, or potato-leek soup.
This recipe was part of our DIY Loaded Potato Skins project.
- Portions: 16 potato skins
- Difficulty: Easy
- Estimated Time: 1 hr 30 mins
Recipe (7 ingredient)
- 8 (3-inch-long) russet potatoes (approximately 2 1/4 pounds), cleaned and dried thoroughly
- 2 cups shredded barbecue chicken (cooked and ready to go)
- 2/3 cup barbecue sauce (homemade preferred)
- 2 tablespoons melted unsalted butter (1/4 stick)
- Salt and freshly ground black pepper for seasoning
- 1 cup prepared coleslaw
Instructions
- Preheat the oven to 400°F and position a rack in the center.
- Poke holes in each potato using a fork or sharp knife, then place the potatoes directly on the oven rack. Bake until the skins become crisp and a knife easily pierces the potatoes, about 50 minutes. Allow to slightly cool on a wire rack, about 10 minutes. Adjust the oven to broil.
- In a medium bowl, combine the shredded chicken and 1/3 cup of the barbecue sauce. Set aside.
- Cut each potato in half lengthwise. Use a spoon to remove most of the flesh, leaving about 1/4 inch intact; save 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 more salt and pepper. Arrange the potato halves skin-side up on a baking sheet, ensuring even spacing. Broil until the butter begins to foam and the skins start to crisp, approximately 2-3 minutes (keep an eye on them to prevent burning). Flip the potato halves over and broil until the top edges are just starting to brown, around 2-3 minutes more.
- Fill each potato skin with a generous spoonful of the barbecued chicken, followed by drizzling about 1 teaspoon of the remaining barbecue sauce. Broil until the chicken is warmed and the sauce darkens slightly, approximately 4-5 minutes. Remove from the broiler and garnish with coleslaw. Serve immediately.
Enrichment Insights:
- Potato Selection: When shopping for potatoes, opt for Russet potatoes that are firm and free of green spots or sprouts to minimize the risk of the bitter toxin solanine.
- Homemade Barbecue Sauce: For an authentic barbecue flavor, consider making your own sauce instead of using store-bought alternatives. This way, you can adjust the taste to your preference.
- Coleslaw Variations: If you prefer a unique twist on your coleslaw, consider adding diced apple, chopped walnuts, or a hint of jalapeno for an extra kick. Get creative and personalize the coleslaw based on your taste!
- After preparing the barbecued chicken and homemade barbecue sauce, remember to save some barbecue sauce for later as it served as a sweet glaze for the potato skins.
- The crispy potato skins, when filled with the tangy coleslaw and the warm, succulent barbecue chicken, provide a delightful textural contrast and a medley of flavors, making them a perfect addition to any barbecue skins selection.
- When you've finished enjoying the barbecued chicken-loaded potato skins, consider repurposing the leftover mashed potato flesh by using it to make sweet potato cakes, skins, or even adding it to your favorite sweet potato casserole recipe to balance the savory flavors with a touch of sweetness.
