Delectable BBQ Chicken & Caramelized Onion Potato Skins Recipe

Want to serve a unique, crowd-pleasing appetizer for your next party? These BBQ Chicken & Caramelized Onion Potato Skins are the perfect dish!

Crispy on the outside, with tender BBQ chicken and sweet caramelized onions inside, they’re sure to be a hit at any gathering. Whether it’s game day, a family BBQ, or a fun weekend get-together, these tasty potato skins will leave everyone asking for the recipe.

Let’s dive into this easy, flavorful dish that’s perfect for sharing!

Ingredients You’ll Need For This Recipe:

• 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

Step-by-step Guide:

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

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.

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!

Pro Tips for Success:

• Make it quicker with pre-cooked chicken: Save time by using rotisserie chicken or cooked chicken leftovers. It’ll speed up the process and still give you a juicy, flavorful filling.

• Customize the BBQ sauce: You can use sugar-free BBQ sauce for a healthier version, or stick with regular BBQ sauce if you prefer a sweeter, richer taste. Choose what fits your diet and flavor preferences!

• Perfectly crispy skins: For extra crispy potato skins, brush the inside and outside with olive oil before baking. Flip them halfway through to ensure both sides get golden and crunchy.

So, what are you waiting for? Gather your ingredients and hop into the kitchen to make this delightful BBQ Chicken & Caramelized Onion Potato Skins Recipe – it’s sure to be a big hit!

BBQ Potato Skins

Yield: 12

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Print

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

Instructions

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.
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.
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!

Notes

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.