55 MPH Jackets
Recipe Introduction
This recipe is a favorite from the Oregon Electric Station Restaurant, in Eugene, Oregon.
List of Ingredients
- 4 large russet potatoes
- 8 oz. cooked chicken meat, diced (about 1 1/2 cups)
- Bourbon Barbecue Sauce
- 8 oz. cheddar cheese, grated (about 2 cups)
- 1/2 cup light sour cream
- Bourbon Barbecue Sauce:
- 1 14 oz. bottle ketchup
- 7 tbsp. chili sauce
- 2 tbsp. white vinegar
- 1/2 cup firmly packed brown sugar
- 3/4 tsp. liquid smoke
- 1/4 tsp. minced garlic
- 1 tbsp. dry mustard
- 1/2 tsp. Tabasco sauce
- 1 whole clove garlic
- 1/4 tsp. pepper
- 2 1/2 tsp. A-1 Steak Sauce
- 3/4 tsp. Dijon mustard
- 1 tbsp. Jack Daniels bourbon
Instructions
- Preheat oven to 350 degrees. Scrub potatoes and bake for one hour, or until tender. Refrigerate potatoes for 2 hours, or until cold.
- Split potatoes lengthwise into halves and carefully scoop out the flesh, leaving a 1/4 inch layer attached to the skin.
- Preheat the oven to 350 degrees. On a foil lined baking pan, place the potatoes cavity side up. Divide the chicken among the potato skins. Spoon a little barbecue sauce over the chicken and top with cheese.
- Bake about ten minutes, or until the cheese melts and begins to brown. Serve with more barbecue sauce and sour cream.
- To make the Bourbon Barbecue Sauce: In a heavy saucepan, stir together all of the ingredients except for the bourbon. Bring to a simmer and cook for one hour, stirring occassionally. Add bourbon and stir well. Remove pan from heat and let sauce cool completely before refrigerating. Makes about 3 cups of sauce.
Final Comments
Bottled barbecue sauce works fine in this recipe. Use a brand you really like.
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