I really wanted to make twice-baked potatoes and top them with BBQ chicken. Crispy on the outside, soft on the inside; but then I started to think...who has time for that?!? Summer may be over, but who wants to turn on their ovens for over an hour to let potatoes bake?

Not me. No, thank you.

So, I decided to slice the potatoes into thick planks and use the broiler. Still a bit of oven use, but the time is dramatically reduced. You could also use an air fryer or even a grill.

Truly, potato planks are fabulous! Slicing the potato makes them cook so much quicker. Plus, they become the perfect vessel for topping with oh so many things! You could even use them to create gluten free bruschetta.

Other Flavors- chicken Parmesan, tacos, pulled pork, avocado, caprese, Philly cheesesteak, etc.

If you're dedicated, you could make your own barbecue sauce, or take some help from the grocery store. Either way, choose wisely as this is where most of the flavor will come from.

A new take on chicken and potatoes...ready in less than 30 minutes!

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Ingredients for BBQ Chicken & Potato Planks

• Cooked Chicken
• BBQ Sauce
• Baking or Sweet Potatoes
• Olive Oil
• Optional: shredded cheese, sour cream, scallions, cilantro...

How do I slice potato planks?

Very carefully. Try to make them a uniform thickness. I can usually get 3-4 planks per potato. Remember: the thinner they are, the faster they will cook.

How to Broil Potato Planks

Potatoes are amazing in any form- but, baked can take a loooonnnnng time! By slicing and using the broiler, we can save a lot of time!

1. Peel and slice the potatoes, about 1/4 inch thick.

2. Brush each side with olive oil.

3. Season each side with salt and pepper.

4. Place on a baking sheet.

5. Set the oven to high broil.

6. Broil for 7-8 minutes.

7. Flip and broil for 3-4 minutes.

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