boneless chicken breasts, fresh or frozen
bbq sauce (more depending on your taste)
shredded extra-sharp cheddar cheese
oil, salt and pepper
butter, if desired
garnish with sliced green onions, sour cream or thinly sliced red onions (optional)
1Clean your potatoes with a stiff-bristled brush and cold water. After you've throughly cleaned the potatoes, look them over and remove any bruises or mis-colored spots.
2Using a fork, work your way around each potato stabbing deeply into it's flesh. 6-12 stabs should do it depending on the size of the potatoes you are using. This allows steam to escape during the cooking process.
3Dry the potatoes off with a paper towel and preheat the oven to 350°F. Take a small bowl and add just a splash of your chosen oil, and have a container ready for the potatoes once they've been oiled. Then lightly salt and pepper each one and put aside as you wait for the oven to heat up.
4Once the oven has heated, arrange the potatoes directly on the cooking rack and place a baking sheet on the rack underneath them to catch any drippings.
5Cooking time will vary from 1 hour and up depending on the size and quantity of potatoes you cook. The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside.
6On another baking sheet lined with aluminum foil, lightly coat with non-stick cooking spray. Add a little BBQ sauce and place chicken on top of the sauce. If using frozen chicken, bake per package instructions (you can place the baking sheet with the chicken on top of the other baking sheet and place in the oven during the last 30-35 minutes of the potato cycle). After the 30-35 minutes, check to make sure the chicken has cooked through. The juices should run clear. If it is not cooked thoroughly, increase the heat to 375 and bake for 10 more minutes.
7Once the chicken has been properly cooked, carefully remove the chicken and the potatoes from the oven. Keep in mind that potatoes retain heat for quite a while, so use tongs or an insulated cooking mitt to remove the potatoes.
8Once the chicken has cooled enough to handle, tear or shred with your hands or two forks. Add the BBQ sauce and mix together.
9Cut the potatoes open and fluff with a fork. Add butter, additional salt and pepper (if desired). Top the potatoes with the BBQ chicken mixture and then top with cheese.
10Place on a microwavable plate and microwave in intervals of 30 seconds until the cheese has melted.
11Garnish with sliced green onion, sour cream, or thinly sliced red onions.