Pulled BBQ Chicken loaded Potatoes

Pulled BBQ Chicken loaded potatoes




Chicken and potatoes for a snack are match made in heaven. And to top it all, if it’s cheesy, even better. 
I was planning to film video of another recipe while it’ll I had this sudden craving for bbq chicken flavored snack. I had some potatoes looking at me from the kitchen counter top.

Well, my idea was just to dump in the readymade bbq sauce I had in my refrigerator and just do a quick loaded potato, that’s when I realized not everyone has bbq sauce in their pantry. So I made it from scratch so that everyone could try it too. Let me tell you, be ready for a war if you don’t make individual loaded potatoes for each person at home. It’s that good. I have witnessed it. πŸ˜†

The recipe is super easy, where the potatoes are half way boiled and then roasted in the oven for crustiness of the potatoes, whose inner core is removed and mixed with chicken that has been slow cooked in bbq sauce and pulled. With some cream cheese and other ingredients, finally topped with a hell lotta cheeeeese, you will know it’s the best loaded potatoes you would ever have had!πŸ˜‹

Not boasting or anything, but everyone here were fighting for more. So, now you know, it’s a must try!🀀

 Lets get started with the recipe!

Ingredients:

  • 3 Potatoes cleaned and unpeeled 
  • 1 tbsp olive oil
  • Salt, as required
  • 150 gms Boneless chicken
  • 3 tbsp tomato ketchup
  • 1 tbsp dark brown sugar *
  • 1 tsp Crushed Black Pepper
  • Salt, as required
  • 1/2 tsp Garlic Paste
  • 1 tbsp Soy sauce
  • 1 tsp Worcestershire Sauce (optional)
  • 1 tsp Paprika/ Red Chilli Powder
  • 1/2 Red Chilli Flakes
  • 1/4 cup Corn Niblets
  • 2 tsp Cream Cheese
  • 1 tbsp Butter
  • Mozzarella Cheese
  • Cheddar Cheese Slices
  • Chopped Parsley

Instructions:

  1. Half way cook the unpeeled and cleaned potatoes in water seasoned with salt for almost around 10 minutes.
  2. Drain water from the potatoes, place them on a baking tray lined with parchment paper and poke holes in the potatoes using a fork. 
  3. Drizzle olive oil and sprinkle salt, as required.
  4. Roast the Potatoes for around 15-20 minutes at 180 deg C.
  5. Next, into a pot add in your cleaned chicken pieces and add in your sauces and spices like tomato ketchup, soy sauce, Worcestershire sauce (optional), brown sugar, black pepper powder, garlic paste, and paprika/ red Chilli powder. Mix well.
  6. Slow cook the chicken for around 15-20 minutes without adding any extra water. Cook until when the chicken pieces pulled with fork, pulls easily.
  7. Pull the BBQ chicken, combine the thickened BBQ sauce in the pot with the chicken itself.
  8. Next, add in your red Chilli flakes, corn niblets, and cream cheese and butter. Mix well and set aside.
  9. Once the potatoes have cooled to the touch, scoop the inner core of the potatoes, keeping the potatoes peel intact and add the scooped potatoes to the pulled chicken and mix well.
  10. Load the potatoes with the chicken potato mix and top with mozzarella and cheddar cheese and brook until cheese melts.

  11. Garnish with chopped parsley and enjoy!








Notes: 

You may completely avoid the sauces if you have readymade BBQ sauce.


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