Loaded Chicken and Cheese Potato Skins

Name: Loaded Chicken and Cheese Potato Skins
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings (2 skins per person)
Cuisine: Deutsch
Ingredients: 4 large Russet Potatoes; 2 tbsp Olive Oil; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1.5 cups Cooked Chicken, shredded (rotisserie chicken works great); 1/2 tsp Garlic Powder; 1/2 tsp Paprika; 2 cups Cheddar Cheese, shredded; 4 Green Onions, thinly sliced; 1/2 cup Sour Cream (for serving)

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These Loaded Chicken and Cheese Potato Skins are the ultimate appetizer for March Madness gatherings or any casual get-together. Russet potatoes are baked until tender, their insides scooped out, and the skins crisped to perfection. They're then generously filled with a savory mixture of shredded chicken, gooey melted cheddar cheese, and fresh green onions. Served with a dollop of sour cream, they're irresistible and packed with flavor and texture.

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Prep Time20 min

Cook Time80 min

Servings4 servings (2 skins per person)

DifficultyMedium

Equipment

Baking SheetPastry BrushMixing Bowl

Instructions

1
Preheat oven to 200°C (400°F). Scrub potatoes clean and pierce several times with a fork. Bake directly on the oven rack for 45-60 minutes, or until very tender when squeezed. Let cool slightly.
2
Once cool enough to handle, carefully slice each potato in half lengthwise. Scoop out most of the potato flesh, leaving about 0.5cm (1/4 inch) attached to the skin. Reserve the scooped-out potato for another use (like mashed potatoes or potato salad).
3
Brush both sides of the potato skins with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and bake for 10-15 minutes, until slightly crispy. Flip and bake for another 5-10 minutes until edges are golden and crispy.
4
While skins are crisping, toss shredded chicken with garlic powder and paprika in a bowl. Remove potato skins from the oven. Fill each crispy skin with the seasoned chicken, then top generously with shredded cheddar cheese.
5
Return the loaded potato skins to the oven and bake for another 8-12 minutes, or until the cheese is melted and bubbly. You can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
6
Garnish immediately with freshly sliced green onions. Serve hot with a side of sour cream for dipping.

Nutrition

Calories580 kcal

Protein40g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use different fillings?

Absolutely! You can customize with various toppings like cooked ground beef, steamed broccoli, black beans, or even a vegetarian chili, ensuring they are cooked and drained before adding.

How do I make the potato skins extra crispy?

The key is to bake them twice. First, bake them plain with oil until they're golden and firm, then fill and bake again. For ultimate crispiness, make sure not to leave too much potato flesh inside and ensure they are well-oiled.

Can I prepare these ahead of time?

You can bake the potatoes, scoop them, and crisp the skins ahead of time. Let them cool completely, then refrigerate for up to 2 days. When ready to serve, fill them and bake as directed, possibly adding a few extra minutes to heat through.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.