Rotisserie revamp!
Store bought rotisserie revamp 5 Loaded potato skins
At this point you would imagine everyone in my
household is sick and tired of rotisserie chicken. Now is the time when the
recipes will masque the chicken instead of putting it front and center.
Sometimes you will want to serve the chicken in all its glory. But let’s say
you have had a rotisserie chicken in the refrigerator for longer than 5 days
and a few breasts are left in the back of the refrigerator in a bit of foil,
you might not necessarily want to celebrate that. This is where these amazingly
delicious potato skins come in handy.
Last year I saw my sister in law make some
loaded potato skins on her snap chat and ever since then I’ve always wanted to
try to make it. It’s so funny for the countless times I have made potatoes, it
never clicks to make loaded potato skins. However I knew it would be the
perfect vehicle for the rotisserie chicken breast.
I wanted
a really cheesy bbq flavor on this one. Most of the recipes I’ve seen persons
don’t actually reuse the potato they scooped out back in the potato skin, I
found that to be so strange. That’s like
making a deviled egg but throwing away the yolk. I knew for sure I wanted the
filling to be a super flavorful mashed potato worthy of being eaten on its own.
This recipe was very simple, one thing I would
suggest is use smaller potatoes. Larger potatoes would take too long to cook,
the potatoes I used could fit easily in the palm of my hand. And when you use
smaller potatoes you don’t end up with too much extra potato scooped out. This
will be a hit with the kids I can assure you.
Ingredients (printable recipe)
5 small potatoes
1 tablespoon oil
3 pinches of salt
¼ cup heavy cream
½ teaspoon onion powder
2 tablespoon hickory bbq sauce
1 large scallion stalk chopped
½ cup pepper jack cheese
3 strips Canadian loin bacon (optional)
½ cup
chopped rotisserie chicken
Instructions
- Preheat oven to 450 degrees
- Wash potatoes thoroughly and dry completely, take a fork or sharp knife and pierce the potatoes all over
- Toss in oil and salt lay on a non-stick baking sheet and bake for 30 to 40 minutes. A knife will pierce easily
- Remove from the oven and allow the potatoes to cool to the touch
- Slice in half and scoop out the center carefully and place in a bowl
- To the bowl of potatoes add the heavy cream and onion powder and mash until smooth
- Chop the bacon into small cubes and add to a hot pot saute until cooked and crispy
- Add bacon, chicken, half the cheese and scallion to the potato mash and mix thoroughly
- Fill the potato skins with the chicken bacon and mashed potato mixture
- Top each with the remaining cheese
- Place in the oven and bake until the cheese is bubbly and golden brown
- Serve warm
Xoxo Greedygirl
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