Loaded BBQ Baked Potatoes

Von Pinch of Yum · 75 Min.

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Zubereitung

1. Heat the oven to 425°F. Prick the potatoes with a fork, set on a sheet pan and roast for 60 minutes.
2. Put the mushrooms and chicken on a sheet pan, toss with olive oil and season with the spices to taste. Roast for 30 minutes.
3. Shred the chicken, then toss the chicken and mushrooms with the BBQ sauce.
4. Optional: return the mushrooms to the oven for about 5 minutes with the sauce on them.
5. Cut the potatoes in half. Scoop out most of the flesh, leaving a thin layer inside the skins so they still stand.
6. Mash the flesh with the garlic herb spreadable cheese and spinach until creamy and the spinach has wilted. Thin with a little oil, water or milk if needed, then season with salt and pepper.
7. Refill the potato skins with the spinach filling. Top with the mushrooms and chicken, extra BBQ sauce and your chosen toppings.

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