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

1. Preheat oven to 350. Line a large rimmed baking sheet with foil.

2. 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.

3. 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.

4. 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.

5. 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.

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