Salt potatoes are topped with BBQ chicken, Hunt's Hickory Pepper Barbecue Sauce, cheese, bacon, sour cream and chives for a smoky, creamy and cheesy comfort food.
Prep Time5 minutesmins
Cook Time20 minutesmins
Additional Time5 minutesmins
Total Time30 minutesmins
Servings: 8
Ingredients
Hunt's Hickory Pepper BBQ Sauce
2cupssalt
3quartswater
4 1/2poundssmall new potatoes
2cupsleftover chicken
8slicesbaconcooked
1/2cupcheddar cheese
1/2cupsour cream
1/4cupchives
Instructions
Put 3 quarts of water in a large sauce pan and add the 2 cups of salt. Bring to a boil
2 cups salt, 3 quarts water
Once the water is boiling stir it to make sure all the salt has dissolved. Then carefully add the salt potatoes.
4 1/2 pounds small new potatoes
Boil for 15-20 minutes, until the potatoes are creamy and a fork easily goes into the potatoes.
While the potatoes are cooking shred the chicken into small pieces. Combine the leftover chicken with 4 Tablespoons of Hunt's Hickory Pepper BBQ Sauce and mix well. You can heat up the chicken or leave it cold.
Drain the potatoes in a colander. Let sit for a two minutes so the water can evaporate and thin crust of salt will form on the potatoes.
Put some potatoes in a bowl. Top with chicken, cheese, 2 Tablespoons of BBQ sauce, sour cream, chives and bacon.
1/2 cup cheddar cheese, 1/2 cup sour cream
Notes
It is important to measure the water and use 3 quarts for boiling the potatoes. The salt to water ratio is key for salt potatoes.
Use a pot that is large for amount of water you are boiling. An 8 quart pot is ideal. If you use too small a pot you will end up with salt all over your stove.