PULLED CHICKEN BAKED POTATO RECIPES

Steps:

• Preheat oven to 425°F.
• Line a rimmed baking sheet with a reusable baking mat or foil and set aside.
• Prick potatoes all over with a fork or the tip of a paring knife.
• Rub potatoes with olive oil, sprinkle with salt, then place them on the prepared baking sheet.
• Bake for 50–60 minutes or until potatoes are tender throughout.
• Slice potatoes down the center and squeeze to open them up.
• Sprinkle potatoes with salt and pepper.
• Top each potato with 1/2 cup of Spicy Ranch Pulled Chicken, 2 tablespoons of sour cream (or Greek yogurt), 2 tablespoons shredded cheese and a few slices of jalapeño.

Steps:

• 1. Add chicken breast, BBQ sauce, brown sugar, apple cider vinegar, garlic powder and liquid smoke to the slow cooker. 2. Cook on high for 3½ hours, or until chicken can be easily shredded. 3. Preheat the oven to 425°F. 4. Wash potatoes and place them on a baking sheet. Bake for 55-60 minutes, or until potatoes are soft and can be easily pierced with a fork. 5. Shred chicken using a fork, stir, cover and cook on high for another 10 minutes. 6. Cut potatoes into halves, then top with shredded BBQ chicken, cheddar cheese, sour cream and chives. 7. Serve and enjoy!