Recipes & Photos by Divian Connor
One Bag of Baby Potatoes
Kyvan Sweet Potato BBQ Sauce Salt & Pepper to taste
1/2 – 1 cup Sour Cream
1/2 cup of Shredded Cheddar
2 boneless skinless chicken breasts 3 tablespoons Kyvan Dry BBQ Rub 2 tablespoons Butter
In a medium-size pot of water, bring the baby potatoes to a boil then reduce to medium heat. Cook for twenty minutes until potatoes are tender. Remove potatoes from water and allow them to cool.
Once cool, slice the potatoes in half and use a spoon to scoop out the insides of the potatoes. Place what you scoop out into a bowl. Add in sour cream, salt, pepper, cheese and mix well. Should be thick and creamy. If dry or too chunky, add in more sour cream. Set potato mixture aside.
In a skillet on medium heat, cook your chicken breasts with dry bbq rub and butter. Cook breasts until done. Allow to cool once removed from heat and then shred the chicken. Coat the shredded chicken with 1/2 cup or 1 cup of bbq sauce. Line the potato skins on a baking sheet and scoop in a spoonful of the potato mixture. Top with shredded cheese and a half a spoonful of chicken. Place in oven and bake for 5 minutes at 350 degrees.
Serve hot and fresh but also perfect at room temperature. Add a garnish of microgreens.