Appetizer

Caramelized Onions & BBQ Chicken Potato Skins

Caramelized Onions & BBQ Chicken Potato Skins

These BBQ chicken potato skins are spicy and full of flavors, filled with caramelized onions and BBQ chicken, topped with Mozzarella cheese, the perfect summer appetizer. This recipe yields 12 substantial appetizer skins, just double or triple to serve a larger crowd.

You can prepare larger batches of the caramelized onions and keep them in the refrigerator. They are delicious on burgers and sandwiches, in soups and appetizers, or on top of pizza or flatbreads.

Ingredients for this Recipe :

  • 6 large baking potatoes, cleaned and pierced with a fork several times
  • 1/4 cup extra virgin olive oil, divided
  • 2 tbsp unsalted butter
  • 1 large yellow onion, ends removed and sliced root to tip ¼” thick
  • 2 tsp dried rosemary
  • Sea salt and black pepper, to taste
  • 3 tbsp balsamic vinegar
  • 1 rotisserie chicken breast, shredded
  • 3/4 cup sugar-free BBQ sauce – Can use regular BBQ sauce, if desired
  • 1/2 cup Mozzarella, shredded
  • 2 tbsp fresh parsley leaves, finely chopped

How to Make BBQ Chicken Potato Skins :

Step One:

Position the top oven rack in the center position and pre-heat the oven to 425°F.

Step Two:

Place the potatoes in the preheated oven and bake until cooked through approximately 50 minutes.

Step Three:

While the potatoes are baking, heat two tablespoons of olive oil and the butter in a large skillet over medium heat. Once hot, add the onion and rosemary and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are a deep, rich brown, approximately 45-50 minutes.

Step Four:

Deglaze the skillet by adding the balsamic vinegar and gently scraping up any brown bits off the bottom with a spatula. Remove from heat and set aside.

Step Five:

When cook time is complete, remove potatoes from the oven and transfer to a baking rack to cool for 10 minutes or until cool enough to handle.

Step Six:

While the potatoes are cooling, combine the caramelized onions, shredded chicken breast, and BBQ sauce in a large bowl. Stir to combine and set aside.

Step Seven:

Once cool, cut the potatoes in half lengthwise and carefully scoop out the soft interior with a spoon, leaving a one-quarter inch margin around the skins. (Save the cooked potato filling for another recipe).

Step Eight:

Place the potato skins cut side down on a baking rack set over a baking sheet. Brush the skins with the remaining olive oil and return to the hot oven for 10 minutes.

Chicken Potato Skins - Step

Step Nine:

Remove the baking sheet from the oven and flip over the skins with tongs. Divide the BBQ chicken and onion mixture evenly between the potato skins and top each with an equal amount of Mozzarella cheese.

Step Ten:

Place the baking sheet back in the oven for another 10-15 minutes or until the cheese is golden brown and bubbly. Remove from oven and garnish with fresh parsley right before serving. Enjoy!

BBQ Chicken Potato Skins Recipe

Other Potato Skins Recipes –

Classic potato skins recipe – Classic Baked Potato Skins

Pizza potato skins recipe – Pizza-Stuffed Baked Potato Skins

More Appetizer Recipes –

Onion Dip recipe – Best Caramelized Onion Dip

Artichoke Dip with Chips – Spinach Artichoke Dip with Corn Tortilla Chips

Cucumber cups appetizer – Cucumber Cups with Whipped Feta and Dill

Caramelized Onions & BBQ Chicken Potato Skins

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Appetizer American
Serves: 12
Prep Time: 15 minutes Cooking Time: 1 hour 20 minutes Total Time: 1 hour 35 minutes

Delicious BBQ chicken potato skins, made with perfectly baked potato filled with caramelized onions and BBQ chicken, topped with Mozzarella cheese.

Ingredients

  • 6 large baking potatoes, cleaned and pierced with a fork several times
  • 1/4 cup extra virgin olive oil, divided
  • 2 tbsp unsalted butter
  • 1 large yellow onion, ends removed and sliced root to tip ¼” thick
  • 2 tsp dried rosemary
  • Sea salt and black pepper, to taste
  • 3 tbsp balsamic vinegar
  • 1 rotisserie chicken breast, shredded
  • 3/4 cup sugar-free BBQ sauce - Can use regular BBQ sauce, if desired
  • 1/2 cup Mozzarella, shredded
  • 2 tbsp fresh parsley leaves, finely chopped

Instructions

1

Position the top oven rack in the center position and pre-heat the oven to 425°F.

2

Place the potatoes in the preheated oven and bake until cooked through, approximately 50 minutes.

3

While the potatoes are baking, heat two tablespoons of olive oil and the butter in a large skillet over medium heat. Once hot, add the onion and rosemary and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onions are a deep, rich brown, approximately 45-50 minutes.

4

Deglaze the skillet by adding the balsamic vinegar and gently scraping up any brown bits off the bottom with a spatula. Remove from heat and set aside.

5

When cook time is complete, remove potatoes from the oven and transfer to a baking rack to cool for 10 minutes or until cool enough to handle.

6

While the potatoes are cooling, combine the caramelized onions, shredded chicken breast, and BBQ sauce in a large bowl. Stir to combine and set aside.

7

Once cool, cut the potatoes in half lengthwise and carefully scoop out the soft interior with a spoon, leaving a one-quarter inch margin around the skins. (Save the cooked potato filling for another recipe).

8

Place the potato skins cut side down on a baking rack set over a baking sheet. Brush the skins with the remaining olive oil and return to the hot oven for 10 minutes.

9

Remove the baking sheet from the oven and flip over the skins with tongs. Divide the BBQ chicken and onion mixture evenly between the potato skins and top each with an equal amount of Mozzarella cheese.

10

Place the baking sheet back in the oven for another 10-15 minutes or until the cheese is golden brown and bubbly. Remove from oven and garnish with fresh parsley right before serving. Enjoy!

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