Barbecue Bliss in Every Bite
When it comes to grilled favorites, coleslaw and barbecued chicken are a match made in heaven. And what better way to bring them together than in a crispy potato skin?
The Perfect Potato
To start, you’ll need to select the right potatoes. Opt for 5-pound bags, as these typically contain smaller, more uniform spuds. Be sure to avoid any with green spots or sprouts, as these can contain toxic compounds.
Game Plan Ahead
Before diving into this recipe, you’ll need to prepare three key components: roasted chicken, barbecue sauce, and coleslaw. Don’t worry, though – you can use leftovers to create delicious mashed potato cakes, gnocchi, or potato-leek soup later on.
Get Ready to Grill
Preheat your oven to 400°F and arrange a rack in the middle. Pierce each potato several times with a fork or sharp knife, then bake for about 50 minutes, or until the skins are crispy and easily pierced. Let them cool for 10 minutes before handling.
Scoop, Season, and Stuff
Slice each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch intact. Brush the insides with melted butter and season with salt and pepper. Flip the potatoes over and brush the skin sides with butter, seasoning again with salt and pepper.
Broil to Perfection
Place the potato halves skin-side up on a baking sheet and broil for 2-3 minutes, or until the butter foams and the skins start to crisp. Flip them over and broil for an additional 2-3 minutes, until the top edges just start to brown.
Assemble and Serve
Place a heaping tablespoon of shredded barbecued chicken in each skin, followed by a drizzle of barbecue sauce. Broil for an additional 4-5 minutes, or until the chicken is hot and the sauce has darkened slightly. Top with coleslaw and serve immediately.
Yield: 16 potato skins
Difficulty: Easy
Total Time: 1 hour 30 minutes
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