Cheesy Chicken Potato Skins

Cheesy chicken potato skins bring together crispy baked russet potato shells filled with juicy shredded chicken and melted sharp cheddar cheese for a perfect appetizer or snack. The simple seasoning with garlic powder, onion powder, and olive oil creates flavorful potato skins that are golden and crunchy. Topped with fresh green onions, these potato skins are ideal for parties, game nights, or quick weeknight treats. With just 10 minutes of prep and under an hour total cooking time, they offer a satisfying and shareable dish that pleases all ages.

This recipe quickly became a favorite in my home after I first made it for game night. Everyone loved how the crispy skins combined with gooey cheese and flavorful chicken made for an irresistible snack that disappeared fast.

Ingredients

• Large russet potatoes: sturdy and fluffy with thick skins that crisp up nicely when baked
• Extra virgin olive oil: adds richness and helps achieve that golden crisp texture, always choose quality olive oil for best flavor
• Garlic powder and onion powder: provide savory depth evenly across the potato skins without fuss
• Salt and cracked black pepper: allow you to balance and enhance the overall flavor
• Cooked shredded chicken: like rotisserie chicken for juicy, tender filling and an easy way to use leftovers
• Shredded cheddar cheese: melts perfectly for a creamy, bubbly topping, sharp cheddar adds bold flavor, but white cheddar or Pepper Jack are fun alternatives
• Chopped green onions: bring fresh brightness that cuts through the richness and adds a pop of color

Step-by-Step Instructions

Preheat and Prep for Roasting:

Set your oven to 400 degrees Fahrenheit and line a baking sheet with foil. Lightly coat it with olive oil or nonstick spray to prevent sticking, which helps the skins bake up crunchy and golden.

Bake the Russet Potatoes:

Scrub the potatoes clean and pierce each several times with a fork to allow steam to escape. Rub the potatoes all over with olive oil and place them directly on the oven rack. Bake for 45 to 50 minutes until tender when pierced with a fork and the skins sound hollow. Start checking smaller potatoes at 40 minutes to avoid overbaking.

Cool and Slice Potatoes:

Let the potatoes rest about 10 minutes until cool enough to handle but still warm inside. Slice each potato lengthwise to create half-moon shells that are sturdy and perfect for holding the filling.

Scoop Out Potato Flesh:

Gently scoop out most of the potato flesh, leaving about a quarter inch attached to the skin to keep them intact. Save the scooped potato for other recipes like mashed potatoes or potato pancakes.

Season and Crisp Skins:

Place the potato skins skin side down on the baking sheet. Brush with olive oil and season evenly with garlic powder, onion powder, salt, and black pepper. Flip the skins and bake for 10 minutes, turning halfway to crisp both sides thoroughly.

Add Chicken and Cheese:

Turn the skins cut side up and fill them generously with shredded chicken. Top each with a good mound of shredded cheddar cheese to ensure every bite is cheesy and satisfying.

Melt Cheese and Finish Baking:

Return the filled skins to the oven and bake for 5 to 7 minutes until the cheese is melted, bubbly, and golden. If desired, switch to broil in the last minute for extra crispy edges but watch carefully to prevent burning.

Top and Serve:

Sprinkle chopped green onions over the hot potato skins right out of the oven. Serve immediately to enjoy the melty cheese and crunchy skins at their best.

Save

My favorite ingredient is always the sharp cheddar cheese for its perfect melt and bold flavor. One memorable family night, we added a sprinkle of smoked paprika to the chicken filling, which became an instant signature twist everyone asks for now.

Storage Tips

Cool leftovers completely before storing in an airtight container in the refrigerator for up to three days. For longer storage, freeze the baked, filled skins separated by parchment paper in a freezer-safe bag for up to two months. Reheat uncovered in a 350 degree Fahrenheit oven or air fryer for about ten minutes until the cheese is melty and skins are crisp again. Avoid microwaving as it makes the skins soggy. Always add green onions after reheating for freshness.

Ingredient Substitutions

• Swap shredded chicken with turkey or black beans seasoned with your favorite spices for a vegetarian option
• Try mozzarella or Pepper Jack cheese for different melting textures and flavors
• Sweet potatoes work well in place of russets for a seasonal and slightly sweeter variation
• Use reduced fat cheddar or blend in cottage cheese for a lighter option

Serving Suggestions

• Pair these potato skins with a crisp green salad or crunchy carrot and celery sticks to balance richness with fresh crunch
• Offer dipping sauces like ranch, Greek yogurt, or spicy buffalo sauce to elevate party trays
• Plan two to three skins per person as appetizers, or up to six with sides for a satisfying meal

Cultural Context

Potato skins originated as a simple way to make use of leftover baked potatoes but have evolved in American cuisine to a beloved bar and party food. Combining them with chicken and cheese adds protein and turns them into a hearty snack perfect for casual gatherings and game day traditions.

Recipe FAQs

→ How do I get crunchy potato skins?

Brush the potato skins with olive oil and bake them twice: first to soften and then to crisp both sides, ensuring a golden, crunchy texture.

→ What cheeses work well for the filling?

Sharp cheddar melts beautifully, but Monterey Jack, mozzarella, or pepper jack offer tasty variations with different melt textures and flavors.

→ Can I prepare the chicken filling ahead of time?

Yes, cooked shredded chicken can be seasoned and refrigerated up to two days before assembling, speeding up final preparation.

→ How should leftover potato skins be stored and reheated?

Store cooled skins in an airtight container in the fridge for up to three days. Reheat uncovered in an oven or air fryer to maintain crispiness; microwaving is not recommended.

→ What toppings complement the skins?

Fresh green onions add brightness, while options like sour cream, chives, diced tomatoes, or jalapeños add extra flavor and balance the richness.