May 28, 2011

HB Cooks: Oven BBQed Chicken and Twice Baked Potatoes

In honor of Memorial Day weekend I thought I would share an easy BBQ recipe that does not require an actual barbecue.  This meal was inspired by a delicious batch of homemade BBQ sauce that my friend gave me, and 2 large Russet potatoes that I had lying around my kitchen.  The BBQ sauce was created using a recipe for “Mutha Sauce” from the Dinosaur Bar-B-Que cookbook. For simplicity’s sake, you can use your favorite store bought brand, or purchase one of the many BBQ sauces that Dinosaur offers online. Enjoy!

Oven BBQed Chicken
  • 3-3 ½ lb. chicken, cut into pieces (skin optional)
  • 2 cups BBQ sauce
  • 2 large carrots cut in half lengthwise.
  1. Preheat over to 450 degrees.
  2. Place carrots in roasting pan.
  3. Place chicken pieces on top of carrots.
  4. Cover chicken in majority of sauce, reserving a small amount for later. 
  5. Bake for 40 minutes.  If chicken begins to blacken, cover pan with tin foil.
  6. Baste with remaining sauce and cook for 10 more minutes, or to desired doneness.

Creamy Twice Baked Potatoes For Two
  • 2 large potatoes
  • 4 T butter
  • 1 ¼ cup milk
  • 3 T sour cream
  • 1 large clove of garlic minced
  • ¾ tsp salt
  • Touch of pepper
  1. Preheat oven to 425 degrees.
  2. Wash and scrub potatoes. Pat dry. Pierce each potato with fork and wrap individually in tin foil.
  3. Bake on the lowest rack for 45 minutes-hour until tender (depends on size of potato and oven). 
  4. Remove potatoes from oven carefully and let cool for 10-15 minutes.
  5. Cut off the top third of each potato lengthwise and scoop out insides with a small spoon into a medium bowl. Try your best to leave the outside skin in tact to form a shell that looks like an empty boat. 
  6. Add the rest of the ingredients listed above to the bowl of potatoes. 
  7. Beat with mixer on medium setting until creamy. Season further if necessary.
  8. Spoon mixture into shells-- For a fancier look, place half of the potato filling in a piping bag with a large star-shaped tip.  After filling half of each shell by hand, use a piping bag to fill the top portion and create a festive design.
  9. Top with paprika and shredded cheese if desired. Reheat in oven for ten minutes on a baking sheet.

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