- 1 15 oz can tomato sauce
- 1 8 oz can tomato paste
- 2 TB BBQ Seasoning such as McCormack's
- 1 tsp Worcestershire sauce
- 1 tsp kosher salt
- ½ tsp granulated garlic
- ½ tsp dry mustard
- 1/2 tsp cayenne pepper
- 1 ½ lbs boneless skinless chicken thighs ~8 thighs
- 4 medium sized baking potatoes
- 8 oz 50% reduced fat cheddar diced
- ½ cup sliced scallions
Preheat oven to 450. Pierce potatoes with a fork, wrap in foil, and bake in oven on a cookie sheet until tender (~60 minutes). When done remove from oven, cool slightly, halve lengthwise, and scoop out flesh (reserving for another use).
While potatoes bake combine tomato sauce, paste, BBQ seasoning, Worcestershire sauce, salt, garlic, mustard and cayenne pepper in a medium sauce pan and bring to a boil. Place chicken in a baking dish and combine with sauce.over tightly with foil or a lid and bake in oven for 30 minutes or until chicken is tender.
Remove from oven and slice chicken into pieces, returning to sauce. Just before serving, place potato skins cut side up on the cookie sheet in oven for an additional 5-7 minutes to crisp. Top each potato skin with ½ cup chicken/sauce, 1 oz diced cheddar, melt slightly. Garnish with scallions to serve.