4 large russet potatoes
2 cups chicken, cooked and shredded
1/2 cup of bacon, cooked and chopped
1 1/2 tbsp. olive oil
1 cup shredded cheddar cheese
1/4 cup sour cream
1/2 cup Mild BBQ Sauce
2 tbsp. Buttery Steakhouse Seasoning
2 tbsp. chopped fresh green onion
Pre-heat oven to 400°F.
Wash and scrub potatoes. Pat dry.
Pierce skin of potato several times with a fork.
Rub skin with olive oil and coat with Buttery Steakhouse Seasoning.
Place potatoes on cooking sheet and bake for 50-60 minutes, or until soft and golden brown.
Meanwhile, combine chicken and Mild BBQ Sauce in saucepan and simmer on low until chicken is heated through and warm.
Slice the potato down the center using knife or fork.
Layer with cheese, chicken, sour cream, bacon, more bbq sauce, and top with green onion. Serve and enjoy!
Smoky mesquite with sea salt & pepper