BBQ & Beer Chicken Stuffed Potatoes



So, I hate to post similar recipes back-to-back, but I didn't use all of the potato skins yesterday, and if I can squeeze in another post before my week gets busier, I might as well!

I had a 10-pound bag of baked potatoes, and as of yesterday I had made my spaghetti squash stuffed potatoes.  Well, I cooked off a lot more than what I had put in the recipe, so I decided to make a different kind today.  These are a little bit more on the unhealthy side... these are the ones you're going to want to break out for the football game or the Friday night party!  I had a few extra minutes in the morning, so I took some thawed chicken out of the fridge and put it in the crockpot. Crockpot meals are always the best, especially when you know you can come home and your food is already there!  Read on to find out what else I did...

What You'll Need:
17.5-oz bottle BBQ
1/4-cup spicy brown mustard
(1) 12-oz beer 
Salt, Pepper
2 lbs. chicken breast
(4) large baking potatoes
2 tbsp. sour cream
2 tbsp. whole milk
1 tbsp. butter
8 oz. shredded cheddar

Directions:

1.  Whisk together the first 4 ingredients in a bowl.  Place chicken breasts in the crockpot, and cover with BBQ-beer mixture.  Cook on high for 6 hours.

2.  Bake your potatoes until soft inside.  Let cool.  When they become cool enough for you to handle, slice in half lengthwise, and scoop out the middle of each.  Put the scooped-out potato in a bowl and mash with the sour cream, milk, and butter.  Season with salt and pepper, and use mashed potatoes to fill the empty potato shells about halfway.

3.  When the chicken has fully cooked, shred with two forks.  It should fall apart.  Pile the chicken on top of the potatoes and top with 1 oz. of shredded cheddar cheese.  Bake in a 375-degree oven for 15-20 minutes, or until the cheese is bubbly.

Optional: Serve with 8 ounces sour cream, 2 ounces chopped scallions, 1 tbsp. garlic powder blended together in food processor, if desired.



 



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