Barbecue Chicken Potato Skins

Wisconsin Cheese Barbecue Chicken Potato Skins  Recipe
Active Time
35 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar can be used in this recipe.


  1. Heat oven to 400°F.
  2. Pierce potatoes with a fork. Place on an ungreased 15 x 10-inch baking pan. Rub with olive oil. Bake for 50-60 minutes or until tender. Cool potatoes on a wire rack.
  3. When cool enough to handle, cut each potato in half lengthwise. Carefully scoop out center pulp, leaving each half with a 1/4-inch shell. Save potato pulp for a different recipe.
  4. Brush potato skins with butter on each side; season with salt and pepper. Place potatoes cut side up on pan. Broil 4 inches from the heat for 5 minutes.
  5. Combine the chicken, barbecue sauce, pineapple, red onion and 1 cup cheddar in a bowl.
  6. Spoon chicken mixture into potato shells; return to the pan. Sprinkle with remaining cheddar. Broil for 2-3 minutes longer or until cheese is melted and edges are crisp. Top with green onions and sour cream.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

This crumbly, creamy aged cheddar has a sharp flavor that’s just beginning to mature. It’s great for melting. Serve it on a cheese plate, too, paired with jam or fruit and a bold red wine.

write a review