Ingredients:

Ingredients: Chicken

• 4 cups olive oil
• 1 1/2 cups garlic, minced
• 1 cup fresh tarragon, chopped
• 3/4 cup lemon juice
• 6 tablespoons salt
• 3 tablespoons pepper
• 40 pounds boneless skinless chicken thighs

Ingredients: Barbecue Sauce

• 3 gallons apple cider vinegar
• 4 pounds brown sugar
• 2 cups molasses
• 5 (#10) cans ketchup  
• 2 cups dry mustard
• 1 1/2 cups smoked paprika
• 1 cup onion powder
• 1/2 cup garlic powder
• 1/2 cup salt
• 2 tablespoons cayenne pepper
• 2 tablespoons black pepper
• 2 tablespoons liquid smoke

Ingredients: Assembly

• 2 Idaho® Russet Potatoes
• Canola oil for frying
• 1/4 cup raw bacon, julienned
• 3/4 cup cooked chicken (see recipe)
• 1 tablespoon fresh corn
• 1/2 jalapeño, thinly sliced
• 1/4 cup Barbecue Sauce (see recipe)
• 1/4 avocado, sliced
• 1 cup sharp cheddar cheese, shredded
• 1 tablespoon fresh chives, chopped
• Sour cream for serving

Directions:

Directions: Chicken

1. Combine oil, garlic, tarragon, lemon juice, salt and pepper. Add the chicken thighs to the mixture and marinate in the refrigerator overnight.  
2. Preheat oven to 400°F.
3. Place the chicken thighs on a sheet pan. Bake until internal temperature reaches 165°F, 25 to 30 minutes. Let cool.
4. Chop chicken meat into a 1/2-inch dice. (Reserve all but 3/4 cup for another use.)

Directions: Barbecue Sauce

1. In a 60-quart saucepan over high heat, cook the vinegar, sugar and molasses, stirring until the sugar is dissolved. Once dissolved, leave mixture undisturbed until reduced to a syrup and mixture sticks to the back of a spoon, about 30 minutes.
2. Add the remaining ingredients. Mix and bring to a boil, then remove from heat. (Reserve all but 1/4 cup for another use.)

Directions: Assembly

1. Preheat oven to 350°F.
2. Bake the potatoes until almost cooked through, about 45 minutes.
3. Cut in half lengthwise and scoop out most of the flesh, leaving about a 1/4-inch layer of potato in each. (Reserve flesh for another use.) 
4. Heat a few inches of oil to 375°F in a deep-fryer or in a deep, heavy-bottomed pot.
5. Deep-fry potato skins until golden brown, 3 to 4 minutes.
6. Heat a medium sauté pan over medium-high heat. Add the raw bacon and cook for 2 minutes, then add the chicken. Cook for 2 more minutes, then drain off excess fat.
7. Add the corn and jalapeño and cook until slightly softened, an additional 2 minutes. Add the Barbecue Sauce and toss until well combined, 30 seconds.  
8. Place the meat mixture into the potato skins and top each one with a sliced avocado and then 1/4 cup of cheese. Arrange on a baking dish and place under the broiler until the cheese is melted, about 2 minutes.   
9. Sprinkle with chives and serve with sour cream.