During the month of February I will be featuring some of my recipes that have recently been on the menu for Gluten Free Suppers. Many of these recipes have not been published at Gluten Free Cooking School before because they are from my childhood or our pre-vegetarian days. And since they contain meat, I don’t have any pictures to share. But in these busy pre-baby and tax season day, I’ve decided to publish them anyway. Enjoy!
Barbecue Baked Potatoes
4 large baking potatoes
4 roasted chicken breasts, shredded
GF barbecue sauce
8 oz. sour cream or plain yogurt
4 – 8 Tbsp butter or margarine
2 green onions, chopped
8 oz cheddar cheese, grated
Cooking Directions: Thoroughly wash and dry the potatoes. Rub the skins with olive oil, sprinkle with salt, and wrap in aluminum foil. Bake at 400 degrees until tender in the middle. (This can take over an hour. You can plan ahead and cook the potatoes the night before and then reheat before serving) Heat the shredded chicken and barbecue sauce. Top the hot baked potatoes with chicken, barbecue sauce, butter, sour cream, green onions, and cheddar cheese.
Frugal Foodie/Vegetarian Option: Substitute chickpeas and steamed broccoli for the chicken.
Another Option: You could also try this with one of these delicious shrimp recipes.
If you’re interested in learning more about the weekly menu plan with shopping list from Gluten Free Suppers, click here.