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    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


    1. Preheat oven to 350 degrees. Scrub potatoes and bake for one hour, or until tender. Refrigerate potatoes for 2 hours, or until cold.


    2. Split potatoes lengthwise into halves and carefully scoop out the flesh, leaving a 1/4 inch layer attached to the skin.


    3. 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.

    4. Bake about ten minutes, or until the cheese melts and begins to brown. Serve with more barbecue sauce and sour cream.

    5. 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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