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Potato skins have long held a cherished spot in the realm of appetizers, celebrated for their versatility and ability to cater to a wide range of tastes. Whether served at a cozy family gathering or a lively game-day party, potato skins are a crowd-pleaser that never fails to impress. They serve as a delightful canvas, inviting an array of toppings and flavors. In this article, we will explore a mouthwatering variation: Mini BBQ Chicken Potato Skins. This dish elevates the classic appetizer with smoky, savory BBQ chicken, crisp potatoes, and gooey melted cheese, creating a perfect snack that promises to be a hit at your next event.

Mini BBQ Chicken Potato Skins

Discover the perfect appetizer with these Mini BBQ Chicken Potato Skins! Crisp russet potatoes are filled with tender BBQ chicken, gooey cheddar cheese, and topped with sour cream and green onions. Ideal for game nights, parties, or just a cozy snack, this recipe offers a delicious blend of flavors and textures that everyone will love. Learn how to create these crowd-pleasers that elevate the classic potato skin to a whole new level of tasty indulgence.
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Ingredients
  

4 medium russet potatoes

1 cup cooked chicken, shredded

1/2 cup BBQ sauce (your favorite brand)

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1/4 cup chopped green onions

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper, to taste

Optional: Crushed red pepper flakes for a spicy kick

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to get it ready for baking.

    Prepare Potatoes: Thoroughly scrub the russet potatoes under cold running water to remove any dirt. After washing, pat them dry with a kitchen towel. Use a fork to poke a few holes all over each potato; this helps steam escape during baking. Drizzle the potato skins with olive oil and sprinkle generously with salt for enhanced flavor.

      Bake Potatoes: Arrange the prepared potatoes directly on the oven rack. Bake for approximately 45-60 minutes, or until the potatoes are tender. To check for doneness, insert a fork into the center—it should slide in seamlessly.

        Cool and Hollow Out: Remove the baked potatoes from the oven and allow them to cool for about 10 minutes. Carefully slice each potato in half lengthwise, then use a spoon to scoop out the majority of the insides, leaving a thin layer of potato intact for structural support.

          Mix Chicken Filling: In a mixing bowl, combine the shredded chicken with the BBQ sauce. Season with salt, pepper, and the optional crushed red pepper flakes if you desire some heat. Stir well until each piece of chicken is evenly coated in the BBQ sauce.

            Assemble Skins: Line a baking sheet with parchment paper or foil for easy cleanup. Place the hollowed-out potato skins on the baking sheet, then fill each one with the BBQ chicken mixture. Top each filled skin generously with shredded cheddar cheese.

              Bake Again: Return the loaded potato skins to the oven and bake for an additional 15-20 minutes, or until the cheese has melted and is bubbling. Watch closely to avoid over-browning.

                Garnish and Serve: Once baked, remove the potato skins from the oven and allow them to cool for a couple of minutes. Drizzle a dollop of sour cream over each skin and finish with a sprinkle of chopped green onions for a pop of color and freshness before serving.

                  Prep Time, Total Time, Servings:

                    15 mins | 1 hour 15 mins | 8 servings

                      - Presentation Tips: For an appealing presentation, serve the potato skins on a large platter garnished with additional green onions and a small bowl of extra BBQ sauce on the side for dipping. Enjoy!