Barbecue Chicken and Avocado Potato Skins | Idaho Potato Commission

Ingredients

• 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
• 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
• 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