Name: Baked Potato Skins with BBQ Chicken and Caramelized Onions
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 12
Ingredients: 6 large baking potatoes, cleaned and pierced with a fork several times; ¼ c. extra virgin olive oil, divided; 2 T. unsalted butter; 1 large yellow onion, ends removed and sliced root to tip ¼” thick; 2 t. dried rosemary; Sea salt and black pepper, to taste; 3 T. balsamic vinegar; 1 rotisserie chicken breast, shredded; ¾ c. BBQ sauce; ½ c. Mozzarella, shredded; 2 T. fresh parsley leaves, finely chopped

Baked potato skins are the perfect way to use up baked potatoes or to make them into something a bit more exciting. You often see things like cheese and chives, even some bacon added to the mixture. But here we are adding BBQ chicken and caramelized onions for a whole new level of delicious! Let’s see how to make them.

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Why you’ll love this recipe

Simple to make: Loaded potatoes are easy to make and this version has extra flavour with the ingredients in it.
Great for leftovers: Use already cooked baked potatoes and leftover chicken to make this meal and cut down on food waste.
Loads of variations: There are also lots of ways to change the ingredients using the basic recipe.

Ingredients

Baking potatoes: To make around 12 appetizers, you’ll want 6 large potatoes, cleaned and pierced with a fork several times.
Yellow onion: Remove the ends and slice the root to around 1/4 inch thick.
Rotisserie chicken: Use the precooked chicken and shred it.
Mozzarella: Go for the pre-shredded version as this will melt nicely while cooking.
BBQ sauce: Use your favourite BBQ sauce or make your own if you feel adventurous.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Baking potatoes: You can use sweet potatoes as a healthier alternative.
Onion: Red onions work just as well for this recipe and add a beautiful flavour.
BBQ sauce: You can also use your favourite teriyaki or buffalo sauce to switch up the flavours.
Mozzarella cheese: Substitute this with cheddar cheese for a cheesy, creamy and flavourful snack.

Instructions

Step 1: Preheat the oven

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

Step 2: Cook the potatoes

Place the potatoes in the pre-heated oven and bake until cooked through, approximately 50 minutes.

Step 3: Cook the onions

While the potatoes are baking, heat two tablespoons 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 4: Add the balsamic vinegar

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 5: Cool the potatoes

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

Step 6: Mix the onions, chicken and sauce

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 7: Scoop out the potatoes

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.

Step 8: Cook the skins

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.

Step 9: Add the mixture

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 10: Cook and serve

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.

Recipe tips

Make a batch of onions: Prepare larger batches of the caramelized onions to keep in the refrigerator. They are delicious on burgers and sandwiches, in soups and appetizers, or on top of pizza or flatbreads.
Increase batch size: As written, this recipe yields 12 substantial appetizers. If needed, it can be doubled or tripled to serve a larger crowd.
Serving suggestions: Serve with sour cream and chive dip or some ranch dressing. You can also serve with a salad or even alongside different appetizers.

Recipe FAQ

What to do with the leftover Cooked Baked Potato?

What do you do with the leftover cooked potatoes after you’ve scooped out their insides? You can get creative and enjoy them however you wish! The possibilities are truly endless.

For instance, you could make crispy potato pancakes by mashing the potatoes and mixing in a little flour and egg whites. Or perhaps a potato frittata is more your style — simply mix in diced bacon, onions, and your other favorite ingredients, then bake in the oven until golden brown.

Of course, if neither of those options appeals to you, you can always just mix some grated cheese and milk together along with the potatoes and make an indulgent baked potato soup. No matter which route you choose, both your stomach and taste buds will be satisfied!

Storage & reheating

Fridge: You can store cooked potatoes in the fridge for 3 days. Use an airtight container to make sure they stay fresh.
Reheating: Pop them into the oven and cook until heated. If the potatoes seem a little dry, make a slit in them and add a knob of butter once they have warmed through.

More recipes

Want more ideas? Check out these other related recipes!

Yield: 12 portions