Baked Potato Skins – Barbecue Chicken and Caramelized Onions

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Baked Potato Skins – Barbecue Chicken and Caramelized Onions

Enjoy this kitchen-tested recipe packaged in Amazing Appetizers called Baked Potato Skins – Barbecue Chicken and Caramelized Onions.

Tip: Prepare larger batches of the caramelized onions to keep in the refrigerator. They are delicious on burgers and sandwiches, in soups and appetizers, or on top of pizza or flatbreads.

As written, this recipe yields 12 substantial appetizers. If needed, it can be doubled or tripled to serve a larger crowd.

Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Yields: 12 appetizers

Ingredients:

6 large baking potatoes, cleaned and pierced with a fork several times
¼ c. extra virgin olive oil, divided
2 T. unsalted butter
1 large yellow onion, ends removed and sliced root to tip ¼” thick
2 t. dried rosemary
Sea salt and black pepper, to taste
3 T. balsamic vinegar
1 rotisserie chicken breast, shredded
¾ c. sugar-free BBQ sauce*
½ c. Mozzarella, shredded
2 T. fresh parsley leaves, finely chopped

* Can use regular BBQ sauce, if desired

Directions:

1. Position the top oven rack in the center position and pre-heat oven to 425°F.

2. Place the potatoes in the pre-heated oven and bake until cooked through, approximately 50 minutes.

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3. 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.

4. 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.

5. 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.

6. 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.

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7. 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).

8. 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.

9. 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.

10. 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!

Click on Amazing Appetizers recipe package for more!

 

Healthy Eating Choices Healthy Primal Living

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