Cheesy Chicken Potato Skins

Cheesy chicken potato skins always remind me of game days or whenever my family needs a satisfying finger food for a crowd. Perfectly crisp on the outside and melting with cheese and tender chicken inside, these are my answer to the question of what to do with leftover chicken and a few potatoes. They are the ultimate comfort snack for any get-together.

The first time I made these potato skins for my friends they disappeared before I could even get the sour cream out of the fridge. Now I double the recipe every time and still never have leftovers.

Ingredients

• Russet potatoes: Choose large and firm potatoes since they hold up best for scooping and baking
• Cooked chicken breast: Shredded from leftovers or store bought rotisserie keeps things quick and makes for a tender filling
• Shredded cheddar cheese: Classic for melt and flavor Look for a sharp or medium cheddar and shred it fresh when possible for best results
• Sour cream: Adds creamy tang on top and cools the cheesy heat Thick full fat sour cream works best
• Green onions: Chopped for freshness and a little bite Select firm and brightly colored stalks
• Olive oil: Helps crisp the inside and brings out flavor Use extra virgin for best taste
• Garlic powder: Adds a layer of savory depth Check freshness for best flavor
• Salt and black pepper: For seasoning Choose freshly cracked pepper and a good quality sea salt if possible

Step-by-Step Instructions

Bake the Potatoes:

Wash russet potatoes well and poke each several times with a fork This stops them from bursting Bake directly on the mid oven rack at four hundred degrees Fahrenheit for forty five to fifty minutes or until a knife easily slides in Let cool for several minutes so they are safe to handle

Scoop the Potatoes:

Slice each baked potato in half lengthwise Carefully scoop out most of the potato flesh with a spoon leaving a thin layer next to the skin This helps them hold up during the second bake

Season and Crisp:

Place halves cut side up on a baking sheet Brush with olive oil and sprinkle with garlic powder salt and black pepper Spoon the oil well to coat the surface Bake again in the oven for ten minutes This is key to a golden crispy base

Mix the Filling:

In a medium bowl combine shredded chicken and half of the cheddar cheese Toss well so cheese is evenly distributed through the chicken

Fill and Top:

Generously spoon the chicken cheese mixture into each potato shell pressing down lightly to fill all edges Top each with the rest of the cheddar cheese so every bite gets melty topping

Bake Again and Finish:

Put back into the oven and bake for ten to twelve minutes Watch for the cheese to melt and bubble Remove from the oven and immediately add a dollop of sour cream and a sprinkle of green onions Serve warm right away

Save

My favorite part is always the crispy potato skin That crunch under a melty topping is something my dad and I shared over many late night movie snacks More than once the green onions on top started a who gets the last one battle around our table

Storage Tips

These store well in an airtight container in the fridge for up to three days Reheat in the oven rather than the microwave to keep the skins crispy If you want to freeze bake the empty potato shells first and cool Then stuff and freeze on a tray before storing in bags Bake straight from frozen for a quick snack

Ingredient Substitutions

You can swap out the chicken for pulled pork chopped bacon or even black beans for a vegetarian spin Different cheeses like mozzarella pepper jack or Monterey Jack also work great For a tangier topping use Greek yogurt instead of sour cream

Serving Suggestions

Serve them on a big platter for game days movie nights or parties They make a fun dinner alongside a crisp salad Mix up the toppings with diced tomatoes jalapenos or even a drizzle of buffalo sauce for more kick

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Bit of Potato Skin History

Potato skins became popular in American casual restaurants as a way to use up potato leftovers and reduce waste Over time they gained classic status as a comfort bar snack My family always credits my uncle for serving the best crispy skins at his backyard parties and it is now our favorite tradition

Recipe FAQs

→ Can I use a different cheese besides cheddar?

Absolutely! Monterey Jack, mozzarella, or pepper jack also melt well and complement the chicken. Feel free to mix or switch cheeses to suit your taste.

→ How can I make the potato skins extra crispy?

Brush the skins generously with olive oil and bake them cut-side up after scooping out the flesh. This step ensures crisp edges before adding the filling.

→ Is it possible to make these ahead of time?

You can prep the potato skins and fill them a few hours in advance. Store covered in the fridge, then bake just before serving for the freshest texture.

→ Can leftover rotisserie chicken be used?

Yes, shredded rotisserie chicken works perfectly and adds flavor. Just make sure it's boneless and skinless before mixing with cheese.

→ Are there gluten-free ingredients used?

Yes, all the listed ingredients are naturally gluten-free. Always check packaging for cross-contamination if needed.

→ What are some suggested toppings besides sour cream?

Try adding crumbled bacon, chopped cilantro, diced tomatoes, or a dash of hot sauce for extra flavor.