PAM® Extra Virgin Olive Oil No-Stick Cooking Spray
6 small baking potatoes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 tablespoons butter, melted
1 cup shredded cooked chicken or leftover pulled pork
1/2 cup Hunt's® Spicy Cherrywood Chipotle BBQ Sauce
1/2 cup shredded Cheddar cheese
6 slices bacon, cooked and crumbled
1 tablespoon chopped fresh chives
1/4 cup crispy jalapenos
Preheat oven to 400°F. Spray baking sheet with cooking spray. Wash, scrub and pat potatoes dry; place on baking sheet and prick with a fork. Spray potatoes with cooking spray and season with salt and pepper. Bake until tender, 40 to 45 minutes.
Remove potatoes from oven and let cool 10 to 15 minutes. Cut potatoes in half and scoop out flesh, leaving about 1/4-inch remaining in skin. Reserve scooped flesh for another use.
Brush potatoes with melted butter. Place flesh side down on baking sheet. Bake 10 minutes.
Stir together shredded chicken or pork and BBQ sauce in small bowl. Divide chicken evenly into potato skins. Sprinkle with Cheddar cheese. Bake 5 minutes, until cheese is melted. Top with bacon, chives and crispy jalapenos and serve.
BBQ Potato Skins
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