Nacho Loaded Potato Skins | Sunny Anderson

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.