BBQ Chicken and green onion loaded potato skins

Original Post:




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





  • 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