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Sunny Anderson of Food Network's "The Kitchen" knows how to feed a crowd. (If you haven't heard, she now has a stand at Citi Field, home of the New York Mets!)  

Here, she shares her fun mashup of potato skins and loaded nachos, which are perfect for large game day gatherings. She fills cooked and hollowed-out potato halves with a combo of pulled chicken and black beans and tops it with crispy bacon, sour cream, warm queso sauce, scallions, cilantro and pickled jalapeno slices. Delish! 


For the Tomato-Roasted Chicken:
  • ½ teaspoon ground allspice
  • ½ teaspoon cayenne pepper
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon dried thyme leaves
  • 2 tablespoons garlic powder
  • 2 tablespoons hot Hungarian paprika
  • 3 tablespoons onion powder
  • 2 tablespoons kosher salt
  • Freshly ground black pepper
  • 10 to 12 boneless, skinless chicken thighs, patted dry
  • 4 cloves garlic, smashed
  • 1 pint cherry tomatoes
  • 2 cups chicken stock
  • 2 tablespoons honey
  • 3 scallions, chopped
For the Potatoes:
  • 10 to 12 small microwaveable russet potatoes, zapped according to directions and cooled
  • Olive oil, for brushing
  • Salt and pepper
  • 1 cup canned black beans, rinsed and drained
  • 16 strips bacon, cooked until crisp and chopped
  • 1 cup sour cream, chilled in a squirt bottle
  • 1 cup mild salsa con queso sauce, warmed in a squirt bottle
  • 8 scallions, white and green parts thinly sliced, for garnish
  • ½ cup finely chopped cilantro, for garnish
  • 1 jar pickled jalapeno slices, for garnish


Serves: Makes 20 or 24 (suggested serving size is 2 per person)


Preheat the oven to 225°F.  

For the chicken, make the rub. In a large bowl, stir together the allspice, cayenne pepper, red pepper flakes, thyme, garlic powder, paprika, onion powder, salt and a few grinds of pepper. Add the chicken and toss to coat. 

In a baking dish, add the smashed garlic, tomatoes, stock and honey. Sprinkle over the scallions and add the chicken, covering the tomatoes as much as possible. Cover tightly with aluminum foil and bake for 1 hour. Remove the foil and place back in oven for 30 minutes more.  

Remove the chicken from the dish, making sure to gently shake off the juices into the dish; that's flavor, so don't leave it on the cutting board! Shred the chicken using a fork, tongs, knives, fingers, whatever works! Set aside in a large bowl. 

Preheat the oven to 425°F. 

For the potatoes, slice each one in half lengthwise and remove the flesh, leaving about ¾ inch of flesh in each half. (Reserve the extra flesh for something else.) Brush the insides and skin of each potato half with olive oil and season with salt and pepper. Place the halves, hollowed-side up, on a baking sheet lined with nonstick aluminum foil. Bake until golden brown, about 25 minutes.  

Arrange the potatoes halves on a platter, hollowed-side up. Stir the black beans into the pulled chicken. Add a small ice cream scoop of this mixture into the hollowed portion of each potato. Top with the cooked bacon, then squeeze sour cream over the top in a zig-zag pattern. Add the cheese sauce in the same manner. Top with a sprinkle of scallions and cilantro and 2 slices of pickled jalapeno slices per potato half.