Pulled BBQ chicken stuffed potatoes

When funds are low we all do one thing, lower our grocery budget. Chicken is the cheapest meat you can buy. Leg quarters get a bad rep for being bland and boring, outside of being fried that is, but it doesn't have to be that way. I recently ran accross a great deal at my local meat market and purchased a 40 pound case of chicken at 45 cents a pound. Finding new ways to create delicious meals from all this chicken has been a challenge, but there have been a few clear winners in my household. This baked potato stuffed with shredded chicken is one of my family's favorite and coming in at less than $1.50 per serving, it is budget friendly as well. I got the idea for this recipe from sticky fingers bbq restaurant. Their potato skins have shredded pork, cheese, and are served with a dallop of sour cream. This dinner version is of course made with chicken, because its cheaper, and is also a larger size and more filling.


You will need
5-7 large russet potatoes depending on how many your family will eat (I buy the 10 lb bag from walmart and pick out the biggest ones and use the rest in another recipe)
4 leg quarters
Butter
Salt
Shredded cheese
Sour cream
Bbq sauce( I prefer sweeter varieties)

You can start your meal in the morning if you have a busy day planned. Place your chicken in a crockpot and set it on low. You can cook your chicken up to 8 hours. This can also be done in about 4 hours by setting your crockpot on high. An hour before you plan to serve dinner begin to prepare your potatoes. Preheat your oven to 425. Wash the potatoes in water and stab them with a fork. Give your potatoes a minute to dry and then rub them with butter and salt them liberally. Set them on a baking sheet and place in the oven unwrapped and uncovered for 50 minutes. 10 minutes before the potatoes are done begin shredding your chicken.  You will know your chicken is done when it begins to fall apart. The bone should pull right out and you can gently toss your chicken with a fork to shred it. Add a little bbq sauce as you toss it.  When the potatoes are done pull them out of the oven and let them cool for 5 minutes. Use a knife to cut a slit in the top of the potatos and squeeze the end of the potato inward to open it up. Put a little butter in each potato. Next add about 3-4 tablespoons of your shredded chicken to each potato, pushing it down into the potato if needed. Top with cheese and place back in oven until cheese is melted.  Once the cheese is melted you can add sour cream and drizzle bbq sauce over the top before serving. If your budget allows, bacon bits and chives can also be added, or any other toppings you like.  ENJOY!!!