I should have called this blog Dad Loves Bacon. Except, alliteration. And, truly, Dad LIKES bacon, but I don’t think he loves it. I, however, clearly LOVE bacon. Could be worse, right?
Rare is the Sunday when my husband and I get the chance to veg in front of football games all day. We’re fans of the Pittsburgh Steelers, but as fantasy football players, it’s fun to see as many games as possible and cheer for the players on our teams.
Last Sunday was one of those rare football-watching days, which of COURSE, required football-watching snacks. Chips and dip would have probably sufficed, but last Sunday, snacks meant baked potato skins. BBQ chicken and bacon and fontina cheese stuffed baked potato skins.
Looks terrible, right?
“Restaurant-style” potato skins are usually deep fried. Nothing wrong with that… but deep frying is capital M Messy. Broiling the potato skins keeps the crisp without the mess (and the calories), and it’s much faster.
Start by washing and then baking whole potatoes. Once they are cooked through (about an hour at 400 degrees for me), cut them in half and let them cool. Seriously! Scraping burning hot potato out of the skin is zero fun.
You can’t tell from this picture, but these bad boys were steamy.
While the potatoes are cooling, prep the filling. Slice up your bacon and cook until crisp in a small fry pan. Chop up the shallots and chicken while the bacon cooks.
Allow your nosy cat to watch you work.
Once the bacon is crisp, set it aside on a paper towel. Drain most, but not all of the bacon grease out of the pan. Add the garlic to the grease, cook for about 30 seconds, then add the shallots and sprinkle with a pinch of salt. Cook the shallots for a few minutes until they start to soften.
Add the chicken pieces and spices and stir well to combine.
Now head back to the potatoes, which should be cool enough to handle by now. Scoop out the insides of the potatoes with a spoon. You don’t want to scrape the potato completely out – try to leave a small amount of potato in the skin.
You can set the scoopings aside for another recipe, like this Browned Butter Baked Potato Pizza. Or Baked Potato Soup. Or Tater Tots. Etc. If you’re not planning on making something else right away, the potato insides will survive in a sealed container in the fridge for a few days. I frequently make skins one night and soup/pizza/etc. the next or vice versa. Works great, and you only have to bake and scrape once!
Turn your broiler on high and rub the outsides AND insides of the skins with olive oil and sprinkle with salt.
Place the potatoes skin-side up on the pan and broil on HIGH for 3-4 minutes. I like to broil for 2 minutes at a time (and I always set a timer… too many things I have burned to a little crisp after forgetting them under the broiler). After 2 minutes, I check to make sure each one is cooking evenly (and nothing is burning).
When they are ready, the skins should be crisp and lightly browned.
Nice little browning on the bottoms.
Flip the potatoes over and broil again, flesh-side up, for another 3-4 minutes (2 and 2 for me again!).
Hopefully you haven’t forgotten to stir your chicken while you’re working on the potatoes. Once the chicken is cooked through, mix in your favorite BBQ sauce. I usually use hot garlic BBQ sauce from our favorite wing joint, but use what you like (or have in the house).
This bottle is actually a growler… and is clearly more than 16 oz of sauce.
Divide the chicken mixture between the broiled potato skins. Top with fontina cheese and your prepared bacon crumbles.
I’d eat these just like this.
Broil the potatoes for a final 3-4 minutes, or until the cheese is melted and bubbly. Top with green onions and serve hot!