Barbecue Chicken Potato Skins

Yield: 12 servings

Preparation Time: and Active Time: 35 minutes

Ingredients

6 medium russet potatoes

2 tablespoons olive oil

1 tablespoon butter, cubed and melted

salt and pepper

2 cups shredded cooked chicken

1/2 cup barbecue sauce

1/2 cup canned pineapple tidbits or cubed fresh pineapple

1/4 cup finely chopped red onion

8 ounces Wisconsin Select 3 Yr Cheddar (2 cups)

1/4 cup chopped green onions

sour cream

Directions:

Heat oven to 400 degrees F.

Pierce potatoes with a fork. Place on an ungreased 15 x 10-inch baking pan. Rub with olive oil. Bake for 50-60 minutes or until tender. Cool potatoes on a wire rack.

When cool enough to handle, cut each potato in half lengthwise. Carefully scoop out center pulp, leaving each half with a 1/4-inch shell. Save potato pulp for a different recipe.

Brush both sides of potato skins with butter; season with salt and pepper. Place potatoes cut side up on pan. Broil 4 inches from the heat for 5 minutes.

Combine the chicken, barbecue sauce, pineapple, red onion and 1 cup cheddar in a bowl.

Spoon chicken mixture into potato shells; return to the pan. Sprinkle with remaining cheddar. Broil for 2-3 minutes longer or until cheese is melted and edges are crisp. Top with green onions and sour cream.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.wisconsincheese.com

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