These BBQ chicken spuds are a real crowd pleaser and a quick easy meal for everyone in your clan!
Wash potatoes. Coat with thin layer of shortening. Sprinkle or roll until covered with Country Bob’s Seasoning Salt. Individually wrap each potato in aluminum foil.
Bake in oven for 60 minutes at 425 degrees.
Place frozen chicken breasts in cooking pot with Marinade, Sea Salt and water.
Turn heat to medium. Cover and allow mixture to come to a slow boil. (this is a quick marinate)
Continue to cook for 40 minutes. (Time to prep the toppings!)
Drain Marinade mixture. (Don’t wash out cooking pot!)
It’s ok to allow a small amount (¼ cup) to remain.
Remove chicken onto cutting board.
Slice breasts lengthwise into 4-5 pieces then shred using 2 forks.
Add Seasoning Salt, All Purpose Sauce and BBQ Sauce to cooking pot.
Return chicken to cooking pot.
Stir over low heat until chicken is thoroughly covered.
Remove potatoes from oven. Remove aluminum foil.
Create a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. Add butter and Seasoning Salt to taste.
Use a fork to fluff and create a bowl. Add BBQ chicken.
Recommended: Bacon, Chopped Green Pepper, Chopped Red Pepper, Chives.
Additional topping ideas: Onion Straws, Sour Cream, Cheese