Chipotle Chicken and Bacon Spud

Chipotle Chicken and Bacon Spud

from palatablepastime.com
90 min
2 servings

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Ingredients

  • 8 ounces boneless chicken breast
  • 1 canned chipotle pepper (minced)
  • 2 tablespoons adobo sauce
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • 1 teaspoon minced garlic
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon granulated sugar
  • 2 large russet potatoes
  • 4 slices bacon (cooked crisp)
  • 1 cup shredded Cheddar-Jack cheese
  • 1/4 cup chipotle ranch salad dressing
  • 2 tablespoons butter
  • 2 scallions (chopped)

Directions

  1. 1

    Pound chicken flat and place in the remaining chicken ingredients (which are the marinade).

  2. 2

    Allow chicken to marinate 6 hours or overnight.

  3. 3

    Next day, pull chicken out of fridge and start to warm up on the counter.

  4. 4

    Preheat oven to 375F.

  5. 5

    Poke a few holes in the potatoes, wrap in foil or place in a clay baker and bake for around 75 minutes or until tender. Very large potatoes may take longer.

  6. 6

    While potatoes are baking, grill chicken on an outdoor grill or on an indoor grill, until chicken is cooked through (165F).

  7. 7

    Slice or chop chicken.

  8. 8

    Split potato open, add butter, chicken, crumbled bacon, cheese, and chipotle ranch dressing. Add more salt and pepper if you like, amount is up to you.