This quick dinner is inspired by the Pig in the Potato Patch at Jim’N Nick’s, a restaurant we frequented when we lived in Birmingham. It’s a baked potato topped with barbecued meat and all the fixings. I said this was quick, not healthy. ;) If you’ve got leftover chicken or pork and some barbecue sauce, all you’ve got to do for dinner is bake the potato. Recipes like this one have especially come in handy for me on nights I have a lot of baking to do. Because, you know, it’s probably not a good idea for me to have sugar cookies and peppermint cheesecake for dinner.
Heat oven to 350º and adjust oven rack to the middle position. Lightly rub each potato with vegetable oil and place directly on the oven rack. Bake for 1¼ hours. Use a fork to pierce an X into each potato, then press the ends to open and allow steam to escape. Alternately, if you're in a hurry, you can microwave the potatoes in a shallow baking dish for 9-12 minutes, turning after every 3, or until a knife pierces the potato with little resistance.
Warm the chicken and toss with desired amount of barbecue sauce. Top the cooked potatoes with butter and/or sour cream, and season to taste with salt and freshly ground pepper. Add a generous serving of chicken, then top with bacon, scallions and cheese.
Cook Like a Champion original