Barbecue Chicken and Avocado Potato Skins

Barbecue Chicken and Avocado Potato Skins

Joe Edwardsen
Joe Squared
Baltimore, MD

Yield: 2-4


Ingredients: Chicken

Ingredients: Barbecue Sauce

Ingredients: Assembly


Directions: Chicken

  1. Combine oil, garlic, tarragon, lemon juice, salt and pepper. Add the chicken thighs to the mixture and marinate in the refrigerator overnight.  
  2. Preheat oven to 400°F.
  3. Place the chicken thighs on a sheet pan. Bake until internal temperature reaches 165°F, 25 to 30 minutes. Let cool.
  4. Chop chicken meat into a 1/2-inch dice. (Reserve all but 3/4 cup for another use.)

Directions: Barbecue Sauce

  1. In a 60-quart saucepan over high heat, cook the vinegar, sugar and molasses, stirring until the sugar is dissolved. Once dissolved, leave mixture undisturbed until reduced to a syrup and mixture sticks to the back of a spoon, about 30 minutes.
  2. Add the remaining ingredients. Mix and bring to a boil, then remove from heat. (Reserve all but 1/4 cup for another use.)

Directions: Assembly

  1. Preheat oven to 350°F.
  2. Bake the potatoes until almost cooked through, about 45 minutes.
  3. Cut in half lengthwise and scoop out most of the flesh, leaving about a 1/4-inch layer of potato in each. (Reserve flesh for another use.) 
  4. Heat a few inches of oil to 375°F in a deep-fryer or in a deep, heavy-bottomed pot.
  5. Deep-fry potato skins until golden brown, 3 to 4 minutes.
  6. Heat a medium sauté pan over medium-high heat. Add the raw bacon and cook for 2 minutes, then add the chicken. Cook for 2 more minutes, then drain off excess fat.
  7. Add the corn and jalapeño and cook until slightly softened, an additional 2 minutes. Add the Barbecue Sauce and toss until well combined, 30 seconds.  
  8. Place the meat mixture into the potato skins and top each one with a sliced avocado and then 1/4 cup of cheese. Arrange on a baking dish and place under the broiler until the cheese is melted, about 2 minutes.   
  9. Sprinkle with chives and serve with sour cream.