BBQ Chicken Potato Skins

When I think of potato skins I think of the days when we used to go out for happy Hour after work.  Now there is no time for Happy Hour  and it is often frowned upon to bring your kids to a bar so we have to make due at home:)  That's okay with us though because these potato skins are even better!  I even serve them with a salad and call it dinner!

Ingredients:

• 4 Potatoes
• Chicken ( I used a leftover grilled chicken breast from the night before and made 8 potato skins)
• About a cup of Shredded Cheddar Cheese
• A Tablespoon or so of Chopped Green Onion
• About a 1/4 Cup of Your Favorite BBQ Sauce (I used Best Darn BBQ Recipe)
• 3 Pieces of Bacon Cooked and Crumbles (or Hormel Real Bacon Pieces)
• Homemade Ranch Dressing

Makes 8 potato skins

Scrub outside of potatoes with vegetable brush.  Pierce potatoes multiple times with a sharp knife.  Cook in microwave for about 7 minutes turning over halfway through.  Cooking time varies because of potato size and the number you are cooking.  You can stick a knife in them to see if they are done.  If the knife goes in easily then they are done.  

Let them cool for about 10 minutes.  Cut them in half lengthwise.  Carefully scoop the insides of the potatoes out.  Make sure to keep the skin intact.  

Place potato insides in a bowl and save for another recipe (I will share my great idea for breakfast with you later).

 Preheat oven to 350.  Dice chicken and toss with your favorite BBQ Sauce.

 Load up your potato skins with chicken and bacon.

 Top with cheese and onions.  Bake for 8-10 minutes.  I like to serve them with Ranch Dressing for dipping.

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus



Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Philly Cheesesteak Stuffed Peppers

Ingredients:

• 2 Green Peppers (cut in half and cored and seeded)
• 1/4 Onion
• About 8 Mushrooms Slice
• 4-8 Provolone Cheese Slices (the layer in the bottom of the pepper is optional- I usually leave it out to make it a little less fat and calories)
• Salt and Pepper to taste
• 1-1.5 lb (depending on how stuffed you want them) Thinly Sliced Skirt Steak
• 1 Tablespoon of Butter

Place clean peppers in a baking dish.  In a skillet melt butter add onion and cook until soft.  When onions are almost done add in the mushrooms.  Season with salt and pepper.  Meanwhile in a separate skillet cook meat thoroughly.  Season meat with salt and pepper.  You could also add a dash of crushed red pepper flakes if you would like to make it spicy.  

Preheat oven to 350.  Line each of the peppers with a slice of provolone, add a few onions and mushrooms then fill with meat.  Top with additional mushrooms and onions.  Top with another slice of provolone

 Bake 9-11 minutes. I served with Garlic Rosemary Potato Wedges (recipe coming soon).  Enjoy!

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!