BBQ Chik'n Potato Skins

If you knew me in my late teens or early 20's, then it's pretty much a guarantee that you've heard me talk about a place called Rattler's. 

Rattler's was (still is, I think) a barbecue restaurant in Canyon Country, California.  And I loved it.  I mean, loved loved it.... seriously, like whoa.   All my friends liked it too and enjoyed going for an occasional barbecue feast. But for me and my good friend ( Michael ), it was a little bit of a problem. 

What kind of problem?  Well, to put it bluntly, we were a little obsessed. Ok, not a little, A LOT.   And we'd go any chance we could get... Somebody's birthday? Rattler's.  Hey, it's a holiday.  Better go to Rattler's.  T.G.I.F! What time should we meet at Rattler's?  Just worked out an hour at the gym. Obviously, Rattler's.  And my personal fave- The earth spun on its axis today.  Well then, we should go to Rattler's, right???

 It was bad. 

We'd go and eat chicken sandwiches with coleslaw and beans, drink huge mason jars of coke and stuff ourselves with the most amazing garlic rolls ever.  It. Was. Glorious.  But as good as all those things tasted, nothing, NOTHING, could compare to our Barbecue Chicken Skins. **Insert swoon here**  Let me tell you, you would probably be aghast about how many Michael and I ate over the years- truly obscene.  But, we couldn't help it!  The combination of the sweet, smoky barbecue sauce paired with the roasted potato and the cheese, with the cilantro and red onion and then, the cool sour cream on the side... I can hardly bear to think about it!  Man, if Instagram had existed back then, I'm telling you, every 3rd post would have probably been those skins!

Sadly, I can no longer partake in the Rattler's debauchery (for obvious reasons), something that I have lived with for more than 5 years.  But lately, I've been feeling a longing... a longing for those frickin' skins.   So one day, I realized- I can totally veganize those puppies, err skins!  And veganize, I did. 

And now, I'm going to share that recipe with you.  Stroll down memory lane with me and check out the recipe for my vegan BBQ Chick'n Potato Skins below.

Ingredients:

• 4 Russet potatoes (medium size) **since you are eating the skins, try to go for organic, if you can**

• 4 T Cilantro (chopped)

• 1/4- 1/2 Red onion (about 4 tablespoons)

• 2-3 tsp. Chives

• 9 oz or 1 bag Vegan chicken strips (like Gardein, Beyond Meat)

• 2 C Cheese (vegan, of course)

• Vegan sour cream or ranch (optional)

• 1 C Barbecue sauce + some for drizzling (I like Wood Ranch because it pretty much tastes just like Rattler's sauce, but use your favorite)

• Salt

• Pepper

directions:

Preheat oven to 450°

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 foil-lined baking sheet or directly onto the oven rack with 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.

5. While potatoes are cooking, prep onion, cilantro, and chives.

6. Cook chick'n according to package directions.

7. After the chick'n is cooked, put into a large bowl and use two forks to shred. Next, add barbecue sauce, 3 tablespoons of cilantro and 3 tablespoons of red onion (save the rest for topping the potatoes after cooking).

8. Set the chick'n mixture aside.

By now, your potatoes will probably be done cooking.  If not, cook until the skin is crispy and the potato is soft to the touch when you lightly squeeze with potholder or kitchen towel.  When done, remove from oven and let the potatoes cool for about 5 minutes. 

Turn your oven up to 475°

When cooled enough to handle, flip potatoes on their sides and cut in half.  Scoop out the potato flesh, leaving a small layer behind to keep the skin intact.  Add about 1 cup of potato flesh to the bbq chick'n bowl and lightly toss until all ingredients well combined.

Now, you can go a couple of ways here...  Either place the chick'n mixture directly into the hollowed out, cooled 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, but if you are all about the crisp, go for it.

Either way, fill the potatoes with the chick'n mixture and sprinkle the tops with cheese.   Place back into the oven on the top rack and bake until cheese has melted- about 15 minutes. 

When the cheese is melty, remove from oven and let cool for about 2 minutes.  Then, place on a plate and garnish with fresh onion and cilantro, sour cream or ranch, chives and a drizzle of bbq sauce!  Now grab a fork and knife or just pick one up with your hands and "apply to face" as Mr. Healthy Crazy Cool likes to say on the Tube.  

Man, this recipe really took me back.  And although it does not taste exactly like the old Rattler's skins, it's pretty darn close.  You know why?  Because all of those familiar flavor profiles that I once knew and loved are still there, they are totally there. 

Welp, not sure if this one's a blessing...or a curse, folks.  Hopefully, I've changed and I won't slip back into my former obsessive ways.  Honestly, I think I'll be alright.  But I'm utterly grateful that I can feel (and taste) those sweet Rattler's days again...

Have you re-created one of your favorite pre-vegan dishes?  If so, what was it?  I totally want to know, so leave your comments below.

Peace + Coconut Grease,

Debbie