#272 – Barbecue Chicken Smothered Baked Potatoes & Peanut Butter Chocolate-Chip Skillet Cookie

hosted by Laverne Diede & Rhonda Fitterer

Barbecue Chicken Smothered Baked Potatoes

  • 4 medium russet potatoes
  • 2 cups shredded cooked chicken breast
  • 1/2 cup chicken broth
  • 1 1/2 Tbsps. butter
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/4 cup barbecue sauce
  • 1/4 cup chopped scallions

Pierce potatoes all over with a fork. Place in the microwave and cook on medium, turning once or twice, until soft, about 20 minutes. Transfer to a clean cutting board and let cool slightly. Preheat oven to 425°. Heat chicken and broth in a small sauce pan over medium heat until hot. Keep warm. Holding each potato with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don’t cut all the way through. Pinch the ends to expose the flesh.  Divide butter, salt and pepper among the potatoes, scraping with a fork to incorporate the butter. Top the potatoes with the chicken mixture and sprinkle with cheese. Place on a rimmed baking sheet. Bake until the cheese is melted, 3 to 4 minutes. Serve the potatoes topped with sour cream, barbecue sauce and scallions.

Peanut Butter Chocolate-Chip Skillet Cookie

  • 4 tablespoons unsalted butter, softened
  • 1/4 cup canola oil
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1 and 1/4 cups whole wheat pastry flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 cup rolled oats +2 tablespoons, divided
  • 1/4 cup creamy peanut butter
  • 1/3 cup chopped bittersweet chocolate, divided

Preheat oven to 325°. Generously coat a 9-inch cast iron skillet with cooking spray. Beat butter, oil and brown sugar in a large bowl with an electric mixer on medium speed, scraping down the sides if necessary, until fluffy, about four minutes. Add egg and vanilla; beat until combined. Whisk flour, baking powder and salt in a medium bowl until combined. With a mixer on low, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Beat in 1/2 cup oats. Spread half the dough in the bottom of the pan. Spread peanut butter over the dough. Sprinkle with half the chocolate. Drop the remaining dough by heaping tablespoons over the peanut butter and spread in an even layer. Sprinkle with the remaining chocolate and 2 tablespoons oats. Bake for 35 minutes. Cover loosely with foil and continue baking until golden brown, about 10 minutes more. Let cool for 15 minutes then cut into 12 wedges.


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