I know that sounds like a mouthful and it was, but the only way to describe this meal. Saw this on Instagram and had to give it a try.
Started by getting the bacon into the oven. Needed to have it pre-cooked for a few minutes so it go crispy when finished later. I also oiled and wrapped the potatoes and got them into the oven as well. The potatoes need to be cooked pretty much through for this recipe.
Then dusted the boneless/skinless chicken thighs with Smokehouse Maple seasoning.
With the bacon done and the potatoes cooked it was time for assembly. I cut the top and bottom off the potato to give it a flat surface to sit on and then hollowed out the potato. It was then filled with a combination of Imperial cheese, Asiago cheese, sour cream, chopped green onions, Frank’s redhot and worcestershire sauce. I then wrapped the potatoes with bacon, using toothpicks to hold it in place.
It was then back into the oven to melt the cheese and crisp up the bacon. With the potatoes back in the oven I got the chicken onto the grill.
When the chicken was almost done, I topped the potatoes with more cheese to get it nice and melty and crispy.
Then it was time to plate and enjoy. Thank you Instagram for the inspiration. This was fantastic.