Ever wake up starving?
Ever wake up craving potato skins at 6am? No?…..just me?
Well that happened, so these happened!
These were so simple to put together and were even husband approved! White potatoes have a bad reputation for being ‘useless’ and ‘bad for you.’ I’m here to tell you that although they are high in carbohydrates and are easy to overeat, they can fit perfectly into your weekly dinner rotations. These little spuds are packed with vitamin C and potassium and also contain a healthy dose of vitamin B6, magnesium, fiber, and antioxidants. Just don’t forget to leave the skin on!
One kitchen appliance that sped this process up tremendously was our Instant Pot which delivered the perfect baked potatoes in just 10 minutes! I was skeptical when my husband brought this baby home but it is quite versatile and cooks everything in a short amount of time! You can find it here.
The inspiration for the filling came from my packed fridge. In our home, we love food and experimenting so sometimes our fridge gets out of control and we have to get creative with dishes to clean it out. I had leftover organic black beans from a southwest sweet potato skillet and some organic Just Bare shredded chicken that I pre-prepped at the beginning of the week. And like any good home, when it starts to get warm outside we have a constant supply of BBQ sauce. I have some great recipes for homemade sauce but this time I went with Woodstock Organic BBQ Sauce which contains no high fructose corn syrup. I intended to take pictures throughout the process but I got a little too excited and forgot.
Did I mention these are gluten, dairy, and soy free, as well as vegan and vegetarian friendly?
Aren’t they beautiful! They tasted as good as they look!
The best part about this recipe is there are no exact measurements, use what you have and what you love!
BBQ Potato Skins
Russet potatoes, rinsed
Organic black beans, rinsed and drained
Organic chicken breasts, cooked and shredded
BBQ sauce of choice (aim for one with few ingredients and no high fructose corn syrup)
Extra lite olive oil
- Bake potatoes using desired method. For the Instant Pot, place steam rack in the bottom, fill with about 1 cup water and place potatoes on rack. Set for 10 minutes, allow steam to escape naturally for 20 minutes after potatoes are cooked.
- Remove potatoes and cut in half. Carefully scoop out the middle of potatoes and reserve for yummy mashed potatoes!
- Rub extra lite olive oil on both sides of potato skins and place skin side up on baking sheet. Broil on high for 3 minutes. Flip so potatoes are skin side down and broil for another 3 minutes.
- Mix together beans, chicken, and BBQ sauce (not too much, just enough to give it flavor) and fill potato skins.
- If desired broil again for another 2-3 minutes to warm the mixture.