Barbecue Chicken Potato Skins

Instructions

1. Heat oven to 400°F.
2. Pierce potatoes with a fork. Place on an ungreased 15 x 10-inch baking pan. Rub with olive oil. Bake for 50-60 minutes or until tender. Cool potatoes on a wire rack.
3. When cool enough to handle, cut each potato in half lengthwise. Carefully scoop out center pulp, leaving each half with a 1/4-inch shell. Save potato pulp for a different recipe.
4. Brush potato skins with butter on each side; season with salt and pepper. Place potatoes cut side up on pan. Broil 4 inches from the heat for 5 minutes.
5. Combine the chicken, barbecue sauce, pineapple, red onion and 1 cup cheddar in a bowl.
6. Spoon chicken mixture into potato shells; return to the pan. Sprinkle with remaining cheddar. Broil for 2-3 minutes longer or until cheese is melted and edges are crisp. Top with green onions and sour cream.