BBQ Chik’n Skins

Let's talk about those classic dishes that make our taste buds do a happy dance. Remember those potato skins loaded with all the good stuff? Well, guess what? We're giving those babies a plant-based makeover while keeping all the flavors we grew up loving. Say hello to Vegan BBQ Chicken Potato Skins!

Back in the day, sinking my teeth into crispy potato skins topped with tender chicken, smoky BBQ sauce, melty cheese, fresh herbs, and that cool swirl of sour cream was pure bliss.

But I evolved and so did my lifestyle.

The good news? We don't have to kiss our old favorites goodbye. Because we are so lucky to have all the vegan options that are available to us- it’s changed and grown dramatically from when I first adopted the lifestyle. So now, just about any dish that you once loved as an omnivore can be made vegan- how cool is that?

I gotta say that recreating cherished dishes with a plant-based twist has been a labor of love, driven by the desire to relive those cherished flavors in a way that aligns with a compassionate and sustainable lifestyle. But you know what?

It’s totally worth it.

Ingredients:

Potatoes

• 4 russet potatoes **since you are eating the skins, try to go for organic, if you can**

• 4 T cilantro, chopped

• 4 T red onion, finely diced

• 2-3 tsp. chives

• 9 oz or 1 bag vegan chicken strips (like Gardein, Beyond Meat, or Daring)- can sub with soaked soy curls or shredded mushrooms instead.

• 2 C vegan cheddar cheese ** see optional cheese sauce alternative below **

• 2 -3 T vegan sour cream (I like Follow Your Heart or Kite Hill)

• 1 C barbecue sauce + some for drizzling (see recipe here)

• 1 tsp. salt (or to taste)

• 1 /4 tsp. pepper

Optional Cheese Sauce

• 2 C vegan cheddar cheese

• 1/4 C plant milk

• 1 T nutritional yeast

• 1 T potato or cornstarch

• 1 T vegan butter

Equipment

1. Baking sheet

2. Cooling rack

3. Large bowl

4. Knife + spoon

5. Whisk (if making cheese sauce)

Prep

1. Finely dice onion and chives

2. Wash, dry, and chop cilantro

3. Shred cheese if using a block

4. Prepare vegan chicken according to package directions

Directions:

Preheat oven to 450°

Potatoes

1. Wash and dry potatoes 

2. Poke with tines of a fork a few times.

3. Rub with vegetable oil and sprinkle liberally with salt + pepper, place on a foil-lined baking sheet or directly onto the oven rack with a baking sheet underneath (to catch the drippings).

4. Bake in the oven, on the middle rack for 50-60 minutes, depending on your oven's internal temperature and the size of your potatoes (potatoes should be slightly crispy and soft to the touch when you lightly squeeze it with a potholder or kitchen towel).

5. Place potatoes on a cooling rack to you are able to handle them.

Vegan Chicken

1. Cook chicken according to package directions, but undercook it by 2 or 3 minutes (it will finish cooking in the oven).

2. Depending on the brand, you may need to season- if not, season it with some salt and pepper.

3. If you don’t have or want to use vegan chicken, you can use soy curls or shredded mushrooms instead- don’t forget to season with salt, pepper, and some poultry seasoning if you have.

4. Chop or shred chicken, set aside.

Cheese Sauce (if making)

1. Add shredded cheese to a small saucepan with plant milk, nutritional yeast, and starch- set to medium-high heat.

2. Continually whisk the mixture until it has thickened, but is still pourable.

3. Remove from heat and add in butter- whisk until butter is fully incorporated and sauce is glossy

4. Set aside for assembly

One of the things that I love to do is “veganize” old recipes and foods that I loved growing up.

Assembly:

Preheat oven to 475°

1. When your potatoes are cooled enough to handle, flip them on their sides and cut in half.  Scoop the potato flesh out into a large bowl, leaving a small layer of flesh behind to keep the skin intact. 

2. Lightly salt and pepper the potato flesh and give it a good mix- give it a taste and make sure it is seasoned to your liking.

3. Add chicken, 1 cup of the barbecue sauce, 3 tablespoons of cilantro, and 3 tablespoons of red onion (save the rest for topping the potatoes after cooking) to your bowl of scooped out potato and mix until well combined.

4. Now, you can go a couple of ways here...  Either place the mixture directly into the hollowed-out potatoes or if you like your skins extra crispy, take the potato halves and flip them upside down on a baking sheet (cut side down).  Rub a little more oil on and place skins in the oven to crisp up (about 10-15 minutes). Just keep an eye on them to make sure they don't burn.  Personally, I don't think this step is totally necessary and don’t really do it myself, but if you’re all about the crisp, go for it.

5. Once the chick’n mixture is in the potatoes, sprinkle the tops with cheese (or pour on the cheese sauce if using).

6. Place back into the oven on the middle rack and bake 10 to 15 minutes or until cheese is melted or bubbly .

7. Remove the skins from the oven and let them cool for about 2 minutes. 

8. Place on a plate and add a dollop of sour cream, then garnish with the remaining chopped onion, cilantro, chives, and a drizzle of bbq sauce! 

   Now grab a fork and knife or just pick one up with your hands and start smashin’ em down… Enjoy!