| 6 medium russet potatoes | |
| 2 tablespoons olive oil | |
| 1 tablespoon butter, cubed and melted | |
| Salt and pepper | |
| 2 cups shredded cooked chicken | |
| 1/2 cup barbecue sauce | |
| 1/2 cup canned pineapple tidbits or cubed fresh pineapple | |
| 1/4 cup finely chopped red onion | |
| 8 ounces Carr Valley 1 Year Aged Cheddar cheese, shredded and divided (2 cups) | |
| 1/4 cup chopped green onions | |
| Sour cream |
Crispy, cheesy, and loaded with bold BBQ flavor. These stuffed potato skins mix comfort food with a fun twist. Sweet pineapple, tangy barbecue chicken, and sharp aged cheddar bring it all together. Perfect as a hearty appetizer or an easy weeknight dinner.
| 1. | Heat oven to 400°F. |
| 2. | Pierce potatoes with a fork. Place potatoes on an ungreased 15 x 10-inch baking pan. Rub with olive oil. Bake for 50-60 minutes or until tender. Cool potatoes on a wire rack. |
| 3. | When cool enough to handle, cut each potato in half lengthwise. Carefully scoop out center pulp, leaving each half with a 1/4-inch shell. Save potato pulp for a different recipe. |
| 4. | Brush potato skins with butter on each side; season with salt and pepper. Place potatoes cut side up on pan. Broil 4 inches from the heat for 5 minutes. |
| 5. | Combine the chicken, barbecue sauce, pineapple, red onion and 1 cup cheddar in a bowl. |
