Cheddar Chicken Potato Skins (Print-Friendly Version)

Baked russet halves hold cooked chicken and cheddar after a second bake firms their shells. Leave a thin layer of potato attached so the skins can support the filling. Finish with green onions after the chicken is fully reheated.

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# Ingredients You’ll Need:

→ Potato Skins

01 - 4 large russet potatoes

02 - 2 tablespoons olive oil

03 - 1 teaspoon garlic powder

04 - 1 teaspoon onion powder

05 - Salt, to taste

06 - Black pepper, to taste

→ Filling and Garnish

07 - 1 cup cooked, shredded chicken

08 - 1 cup shredded cheddar cheese

09 - 1/2 cup chopped green onions

# How to Make It:

01 - Heat the oven to 400°F and prepare a baking tray.

02 - Scrub potatoes, dry them and pierce several times. Coat lightly with part of the measured oil.

03 - Bake until fully tender, beginning checks around forty-five minutes and allowing longer for large potatoes.

04 - Cool until safe to handle and cut lengthwise into eight halves. Scoop out flesh while leaving a quarter-inch layer attached.

05 - Brush shells with remaining oil and season with garlic powder, onion powder, salt and pepper.

06 - Bake about ten minutes, turning once, until the edges firm. Arrange cut-side up.

07 - Divide cooked shredded chicken and cheddar among the shells.

08 - Bake until the filling reaches 165°F, starting checks around seven minutes. Add green onions and serve.

# Extra Suggestions:

01 - Use part of the two tablespoons to lightly coat the whole potatoes and the rest for the hollowed shells.

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