BLACK CHERRY BBQ BAKED POTATO
Ready for melt-in-your-mouth loaded Black Cherry BBQ baked potato goodness? Whip up some of these simple, scrumptious potatoes as a quick lunch or easy tailgating season appetizer.
- 2 russet potatoes
- ¼ cup green onions, diced
- 2 cups chicken, shredded (pre-cooked)
- ¼ cup cheddar cheese
- An 8 oz bottle of Elda’s Kitchen Black Cherry BBQ Sauce
- Salt and pepper
- Sour cream
Wash your two potatoes and then poke them lengthwise with a fork (about 5 times on the top side, then roll and poke about 5 times on the underside). Place potatoes on paper towels and microwave for three minutes per potato (six mins total for two potatoes).
Next, in a large skillet over medium-high heat, add your pre-cooked, unseasoned shredded chicken. Add a bit of salt and pepper, stir, and then add your entire 8 oz bottle of Black Cherry BBQ sauce. Stir thoroughly to coat and heat through, then remove from heat.
As soon as your potatoes have finished in the microwave, use oven mitts to carefully remove them. Take two pieces of foil (one for each potato) and place a square of butter in the center of each. Place your potatoes on top of the butter, then wrap the foil around the potato to seal. Let steam for 2-4 minutes and then unwrap.
Slice your potatoes down the center (lengthwise), being careful to not cut all the way through the bottom. Add cheese, chicken, sour cream, and top with green onions and pickles, and enjoy!