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Barbecue Chicken Baked Potato

Recipe from the January 2013 Newsletter

Serves 2

Barbecue Chicken Baked Potato

This can be delicious as a side dish or a light dinner, and it's a nice way to break the "typical" baked potato barrier! Photo and recipe courtesy of

2 russet potatoes
1 chicken breast
barbecue sauce
shredded Cheddar cheese
salt and pepper to taste

reheat oven to 375 degrees F. Scrub potatoes and pierce skin several times with a fork. Rub skin with a bit of olive oil and salt. Place potatoes in the preheated oven, directly on the oven rack (with a pan underneath to catch any drippings). Bake for 1 to 1 1/2 hours, or until slightly soft and golden brown.

Meanwhile, cook chicken breast (about 4-5 minutes per side over medium-high heat). Shred with two forks, season with salt and pepper, and coat with barbeque sauce. Keep warm and reheat if necessary when potatoes are done.

When potatoes are done, prick each potato with a fork in a line lengthwise across the top, then smack the two ends of each potato together so that it bursts open. It should be nice and fluffy inside. Top each potato with half the shredded chicken and desired amount of shredded cheese. Add more barbeque sauce, salt, and pepper if desired. Serve warm.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

January 2013 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.

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