Big Daddy Bakers
Fun and savory twist on traditional potato skins! Check it out:
Prep Time: 60 minutes
4 Medium Idaho Baker potatoes
2 Shredded Smoked Chicken Breast or boneless thighs (Sub. 1 lb. pulled pork or chopped beef brisket)
1 C Flying Swine All-Purpose Rub
1/4 lb. Bacon, baked in oven then chopped
1 Bunch Chopped Cilantro
1 lb. Favorite Smoked Cheese
16 oz. Sour Cream
2 oz. Wing Sauce
2 oz. Apple Cider Vinegar
2 oz. Veggie Oil
1 bunch Cilantro (Rough chopped)
1 tsp. Coarse Kosher Salt
1 tsp. Ground Black Pepper
Boil 4 medium baker potatoes until fork tender. Drain water and cut potatoes in half, length wise. Carefully scoop the insides out, leaving about ¼” thick skins.
Coat chicken in your favorite Flying Swine Seasoning then grill or smoke at 250 F for 1 hour or until internal temp reads 165 F. If using pork or brisket, smoke accordingly and mix with favorite flavor rub.
Whisk the kosher salt, ground black pepper along with the vinegar and oil in a small bowl. Dip the outside of the potato skin in mix. Bake at 350 F on parchment covered cookie sheet until golden brown, remove from oven.
Combine the 8 oz. sour cream with 2 oz. wing sauce and place in cook’s squirt bottle.
Remove potato halves and place on platter or serving plates. Layer on the shredded meat, creamy buffalo sauce, bacon bits and top with potato strips and chopped cilantro.
Serve hot and enjoy!