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Loaded Baked Potato with BBQ Chicken

Let your oven and slow-cooker team up on dinner tonight. Let the chicken cook low and slow while you’re at work, and pop the potatoes in once you’re home. Dinner will be ready in 45 minutes, and clean-up is a breeze.

INGREDIENTS

2 baking potatoes, washed and scrubbed
Olive oil
Salt
Butter
Head Country Championship Seasoning, Original
Colby-jack cheese, shredded
1 lb. skinless, boneless chicken
Head Country Bar-B-Q Sauce, Original
Red onion, sliced
Bacon, cooked crispy and crumbled
Sour cream

icn-clock

425 degrees F

icn-temp

Up to 6 hours total

COOKING INSTRUCTIONS

Add chicken to slow cooker and top with enough Head Country Bar-B-Q sauce to cover. Set cooker on low and cook for 6 hours, or on high for 3 hours.

Heat oven to 425 degrees F. Rub potatoes with olive oil and salt. Add potatoes directly to oven grates and bake for 45 minutes, or until fork tender.

Remove chicken from slow cooker and either cube or shred, whichever you prefer.

Remove potatoes from the oven. Slice lengthwise, then slice crosswise with 4-5 cuts, making sure not to slice potato all the way through.

Add 2 Tbsp. butter to each sliced potato. Sprinkle with Head Country Championship Seasoning. Top with BBQ chicken. Add shredded cheese, sliced onion, remaining BBQ sauce, and sour cream. Serve, and enjoy!

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