BBQ turkey baked potatoes

I should be folding laundry right now. Instead I’m thinking about the fact that I didn’t have time to eat dinner tonight, and how I wish I had one of these right now…

Instead I’m eating a bowl of Corn Flakes, staring at a mountain of rumpled clothing that has somehow grown to the height of my desk in the course of three days.

I tried to convince Jonny last week that we should start wearing paper clothes. Then we could just throw them in the recycling bin at the end of the day… well, everything but the paper undies, because that would just be wrong.

He thought it was a ridiculous idea, but I beg to differ.

Think about it, you could just spill BBQ sauce all over your shirt and it wouldn’t even matter. Shirt doubles as napkin. Win. Win.

I seriously think I’m on to something here.

BBQ Turkey Baked Potatoes
(makes 4 servings)
4 large baking potatoes (russet work well)
Canola or vegetable oil to coat
Salt
2 cups fork shredded, pre-roasted turkey breast (or rotisserie chicken)
Sour cream, shredded cheese & chopped green onion for topping

BBQ Sauce:
1/2 cup ketchup
1/2 cup apple cider vinegar
1/4 cup dark corn syrup
1 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp Tabasco pepper sauce

Preheat the oven to 350 degrees and position the racks in the top and bottom thirds. Wash the potatoes thoroughly, pat dry with a paper towel then poke several holes in the skin with a fork to release steam during baking. Rub the potatoes with canola or vegetable oil and sprinkle with salt, then place them directly on the upper rack to bake. Place a sheet pan on the lower rack to catch any drippings. Bake for around 1 hour or until the skin is crispy but the potato itself feels softened.

While the potatoes are baking, make the sauce by combining all of the sauce ingredients in a heavy saucepan over high heat and whisk until smooth. When the  mixture comes to a boil, reduce the heat and simmer uncovered for 30 – 45 minutes. Once the mixture has thickened, remove it from the heat, transfer to a heat safe (glass bowl) and set aside.

Using a fork, shred the roasted turkey breast (our local grocery sells these pre-roasted in their deli with the rotisserie chickens.

Add this to the BBQ sauce and toss to evenly coat.

To serve, slice a thin layer from the top of each potato and scoop just a bit of the insides out to create a ‘bowl’ for the turkey. Spoon a generous pile of BBQ sauce turkey goodness on top of the potato…

Then top with sour cream, shredded cheese and diced green onions.

Uh huh. Paper shirt/napkin. Not so ridiculous after all.

OMFG. SO GOOD.