One of my favorite appetizers is potato skins. I mean, you really can’t go wrong with crispy skins, juicy chicken, spicy chipotle sauce and melty, gooey cheese! These are absolutely perfect for a game day treat or as a late night snack. They are gone in just seconds when I serve them to my family and friends!
You can use any potato for this recipe, but I am a big fan of Yukon golds. They have a beautiful gold tinted flesh (hence the name) and their skins get crisp and tasty when roasted, which makes them a perfect vehicle for stuffed potato skins! To get these puppies started, heat the oven to 375°F. Prick the potatoes with a fork. Place in the oven and roast for 1 hour and 15 minutes, or until potatoes are soft and skins are slightly crispy.
In the meantime, season chicken breast with salt and ground black pepper and place in a greased baking dish. Set aside.
In a small bowl, whisk together oil, lime, garlic, chipotle peppers, oregano, cumin and chili powder and a dash of salt and pepper. Pour about half the marinade on the chicken breast.
Place chicken in the oven and cook for about 25 minutes, until chicken shreds easily with a fork. Add the Mexicorn® and mix to combine. Set aside.
When potatoes are cooked, let them cool for a few minutes. Turn the oven up to 400°F. Cut potatoes in half lengthwise and scoop out the center so you are left with the skin. Brush remaining chipotle marinade on the skins. Place back in the oven for 5 minutes to crisp them up.
Place a scoop of the chicken/corn mixture into each potato skin. Top with shredded cheese and place back in the oven for 6-10 minutes until cheese is melted and bubbly.
Go crazy with toppings, but my favorites are Greek yogurt and cilantro. Dig in!
Chipotle Chicken Potato Skins
Recipe adapted from Half Baked Harvest
- 3 medium Yukon gold potatoes, washed
- 1 lb. boneless skinless chicken breasts
- Dash salt and ground black pepper
- Cooking spray
- ¼ cup extra virgin olive oil
- Juice and zest of 1 lime
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1 ½ Tbsp. chili powder
- 1 (11 oz.) can Green Giant® SteamCrisp® Mexicorn®
- ⅔ cup reduced fat sharp cheddar cheese
- ¼ cup cilantro, chopped, for garnish
- ½ cup nonfat plain Greek yogurt, for garnish
- Preheat oven to 375°F. Prick potatoes all over with a fork. Place in the oven and bake for 1 hour and 15 minutes, or until fork tender.
- Place chicken breast in a greased baking dish and season with salt and pepper. In a small bowl, whisk together oil, lime, garlic, chipotle peppers, oregano, cumin and chili powder. Season with a dash of salt and pepper. Whisk together until combined. Pour about half the marinade on the chicken breast. Place the chicken in the oven and roast for about 25 minutes, until the chicken shreds easily with a fork. Add corn to the shredded chicken. Set aside.
- When potatoes are done, turn oven up to 400°F. Once potatoes have cooled a bit, cut potatoes in half lengthwise and scrape out the potato, leaving the peel; place in a baking dish, skin side down. Brush the potato skins with the remaining chipotle marinade. Bake skins for 5 minutes. Remove skins from the oven and add a scoop of the chicken/corn mixture in each skin. Top with shredded cheese and bake for another 6-10 minutes, until cheese is melted.
- Top with cilantro and Greek yogurt. Serve!
Yield: 6 servings
Per Serving*: Calories 250, Total Fat 10g (Saturated 6g, Trans 0g), Cholesterol 0mg, Sodium 520mg, Total Carbohydrate 37g (Dietary Fiber 4g, Sugars 9g), Protein 4g, Vitamin A 210%, Vitamin C 30%, Calcium 10%, Iron 15%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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