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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House placeholder — AdSense units launch here# 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.
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Bake until fully tender, beginning checks around forty-five minutes and allowing longer for large potatoes.
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Cool until safe to handle and cut lengthwise into eight halves. Scoop out flesh while leaving a quarter-inch layer attached.
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Brush shells with remaining oil and season with garlic powder, onion powder, salt and pepper.
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Bake about ten minutes, turning once, until the edges firm. Arrange cut-side up.
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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. Bake the potatoes until their centers are fully tender before cutting them. Let them cool enough to handle and leave a consistent quarter-inch layer of flesh attached to each skin; scraping to the peel makes fragile shells. Divide the chicken and cheese into eight portions before filling. Use cooked chicken and heat the filled centers thoroughly, not merely until the cheese looks melted. Save the scooped potato flesh for another meal and refrigerate it promptly. Add the chopped green onions after the final bake so they stay fresh. Serve on a plate rather than asking guests to handle very hot shells.