blog_BBQ main photo

We all have foods that bring us comfort, especially when a chill is in the air. For me, one of those meals is a twist on classic BBQ chicken with a baked potato.

blog_BBQ sauce ingredients.jpgI like to do my chicken in the Crockpot if I have enough time to let it cook.Β I start with a pack of boneless, skinless chicken tenders and then I mix up my sauce! I LOVE barbecue sauce, but adding two simple ingredients to a traditional sauce can give you something even more flavorful. Enter: worcestershire sauce and robust Italian dressing! I never measure, but it should be roughly 3-1-1 BBQ sauce, worcestershire sauce and Italian dressing depending on the amount of chicken you’re cooking. Simply mix it all together in your Crockpot and cook on low for about 3 hours. You’ll want to mix a little extra sauce to coat the chicken once it’s done since the slow cooker will make the sauce in the Crockpot a little watery!

I usually like to pair BBQ chicken with baked potatoes, but I was looking for something a bit different. I had a craving for really unhealthy, loaded baked potato skins, but thought this might do the trick instead…and it did! Preheat your oven to 400 degrees. Start by washing and slicing 4 small white potatoes in half.

blog_BBQ halved potatoes.jpg

Melt 1/4 cup of butter (I like unsalted) in an 8×10 baking dish. Then, sprinkle about a 1/4 cup of grated parmesan evenly over the melted butter. Add seasonings to taste…I used garlic salt and a sprinkling of Italian seasoning.Β Place your halved potatoes face down in the butter and seasonings.

blog_BBQ melted butterblog_BBQ seasoned butterblog_BBQ potatoes face down

Pop the potatoes in the oven for 40 minutes until the parmesan and butter make them all crispy! Instead of serving them with sour cream, I decided to stir some ranch mix into plain greek yogurt.

blog_BBQ finished meal

Enjoy this classic meal with a twist!