So my fair city of Memphis, Tennessee just came in 2nd. In worst cities for allergies.
Imagine my surprise. As I gasp through my watery eyes and itchy throat. And sneeze. Three times in a row. Boo on allergies.
But I can endure allergies this time of year. You know why? Cause Memphis ranks #1 in something else – barbecue. We know our barbecue. We take it very seriously. I mean, have you ever had BBQ nachos at a ball game? If not – you just haven’t lived my friend.
This is the time of year when outdoor festivals boast tons of delicious food. We have several crawfish festivals. We have a hot wing festival. And of course, there’s Memphis in May World Championship BBQ Cooking Contest, celebrating all the “swine” things in life. Yes, I went there.
I had to satisfy my craving for BBQ the other night and needed to do so in healthy way! It was a beautiful weekend – and being a Memphian, I know that nothing goes with beautiful weather like hot BBQ and cold beer. So I whipped up these beauties which are great as an appetizer or for a dinner (since I love eating finger food for dinner!).
BBQ Potato Skins (Makes 10 skins / 2 WW Points each)
6 oz. boneless, skinless chicken breast
5 small/mini russet potatoes
1/2 cup shredded cheddar cheese, fat-free
1/2 cup barbecue sauce, divided (I use Corky’s – a local BBQ establishment)
1/3 cup chopped red onion
BBQ seasoning (I use Rendezvous – another local BBQ establishment.)
Salt and pepper.
Heat your oven to 400. Slice your potatoes in half and scoop out the centers, leaving a thin border around each one. I use a melon baller and throw the extra potato in some water so I can make mashed potatoes later in the week.
Sprinkle the insides of each potato skin with salt, pepper and some barbecue seasoning. Place the potato skins on a cookie sheet and bake for 10-12 minutes, then flip each one and bake another 10 minutes until “flesh” is tender when pierced with a fork.
While the skins are cooking, cook your chicken breast. Allow to cool and then shred. Mix with 3-4 Tbsp. of barbecue sauce and a few dashes of seasoning.
Once your skins are ready, divide shredded chicken between each skin. Sprinkle with red onion and cheddar. Bake another 8-10 minutes and then you are in business…
I hope y’all have a great weekend!