The next time you peel some potatoes save the skins for the next day and make a meal out of them. In this post I will be sharing a recipe for my slow cooked BBQ Chicken and Bacon Potato skins, which is guaranteed to go down a storm as either an appetiser or as I prefer a standalone meal.

BBQ Chicken and Bacon Potato Skin Ingredients

  • 6x Large Potatoes (You’ll be cutting the skins off like wedges)
  • 2x Chicken Breasts
  • 3x Rashers of Bacon
  • Grated Cheese (Recommend mixed Mozzarella and Cheddar but I used cathedral city mature cheddar)
  • 3x tsp of Garlic Powder
  • 3x tsp of Black Pepper
  • 3x tsp of Salt
  • 3x tsp of Schwartz Chip Powder
  • 1x white Onion (diced) you can also use spring onions
  • 2x tsp of Cooking oil
  • 1x tsp of Butter
  • BBQ Sauce
  • Tabasco Sauce

Equipment Needed

  • Tin Foil
  • 1x slow cooker
  • Cooker
  • 1x Pot to boil the Potato skins
  • 1x Frying pan
  • Grill
  • Sharp Knife
  • Chopping Board
  • Cheese Grater

Total Time to Create your BBQ Chicken and Bacon Potato Skins

Prep Time: 40 minutes  | Cooking Time: 4 hours | Total Time: 4 Hours and 40 minutes

How to Prepare

1.  Place the Potato skins into a pot and add water, place on the oven hob at full heat and boil for 15 minutes and then drain the water.

2.  Take the 3x rashers of Bacon and slice into little pieces, put a tsp of oil in the pan at full heat and cook for 6 minutes till browned on both sides and put to one side.

3.  Place the 2x Chicken breast on the grill and cook for 6 minutes each side at full heat, and take out cut into little pieces and leave to one side.

4. Take two large pieces of tin foil, place the 1st tin foil the width of the slow cooker and the second one on top of the slow cooker but length wise so it forms a kind of cross and 2 tsp of cooking oil and spread it in the tin foil.

5.  place the first seven potato skins into the slow cooker on the foil, then add the chicken, bacon and diced onion. Then evenly spread a 1x tsp of Schwartz chip powders, 1x tsp of garlic granuals, 1x tsp of pepper, 1x tsp of salt. Add three drops of  Tabasco sauce and spread the BBQ sauce over, then add the grated cheese. Once you have done the first layer repeat this a further two times, add a 1 tsp of butter on top.

6.  Wrap the tin foil over so it covers and turn the slow cook on high and cook for 4 hours.

7.  After four hours serve and enjoy.

What to serve with the BBQ Chicken and Bacon Potato Skins?

This is a meal in itself so you could add one or two of the following;

  • BBQ Sauce
  • Mayonaise
  • Chives
  • Salad Garnish (lettuce, cucumber, spring onions, tomato)
  • Hallumi

About The Author

LJ is the founder of Outside the Bubble UK, she will be releasing her first novel this year called ‘The Secret Diary of a Hotel Entertainer’, which is based on some of her experience as a hotel entertainer over the years. LJ has a passion for Travel and this year is preparing for her next big adventure, whilst also training for her first Triathlon

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