Categories: Meals
Ingredients
- Baked Potatoes (see recipe)
- 3/4 cup whole milk, heated
- 1 cup shredded sharp Cheddar cheese, divided
- 1/2 cup thinly sliced green onion, divided
- 1 1/2 tsp kosher salt
- 1/2 cup Memphis-style barbecue sauce
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tbsp. Dijon
- 1/2 lb. shredded rotisserie chicken
- 1/4 cup French-fried onions
Directions
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Preheat oven to 350. Line a large rimmed baking sheet with foil.
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Using a sharp knife, slice russet Baked Potatoes lengthwise down center. Scoop out potato pulp into a large bowl, leaving a 1/2-inch-thick shell. Place potato shells on prepared pan.
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Add milk, 3/4 cup cheese, 1/4 cup green onion, and salt to potato pulp, and beat with a mixer at medium speed until mixture is smooth. Spoon mixture into potato shells.
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In a medium bowl, stir together barbecue sauce, paprika, onion powder and mustard until combined; stir in chicken until fully coated. Spoon mixture onto potatoes.
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Bake until potatoes are heated through, about 15 minutes. Top with remaining 1/4 cup cheese, and bake until melted, about 5 minutes more. Top with fried onions and remaining 1/4 cup green onion. Serve immediately.