Ingredients:

• 4 large Russet Burbank Idaho® Potatoes, scrubbed
• 1 ½ pounds skinless, boneless chicken thighs
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• 1 ½ cups barbecue sauce (homemade or store bought)
• 1 cup shredded cheddar cheese
• chopped scallions

Directions:

1. Heat your oven to 400 degrees F. and using the tines of your fork poke holes all over the potatoes. Bake the potatoes for about 45 minutes to 1 hour until they are tender. Remove from the oven once finished.
2. In a small bowl combine the cumin, chili, salt, paprika, black pepper, garlic powder, onion powder and cayenne pepper.
3. Wash and dry the chicken thighs and rub all over with the spice mix.
4. Place the seasoned chicken on a rimmed baking sheet covered with parchment paper and bake in the heated 400 degree oven for 15-20 minutes or until the chicken is no longer pink throughout.
5. Let cool for about 10 minutes and shred (tip for easy shredding, place the chicken in your stand mixer fitted with the paddle and mix on medium speed for 2-3 minutes).
6. Toss the chicken with barbecue sauce and set aside.
7. Split open the cooked baked potatoes, and stuff about 1 cup of chicken inside the potato. Repeat with the remaining potatoes and then top with ¼ cup of cheddar cheese on each potato and chopped scallions.