Cheesy Chicken Potato Skins (Print Format)
Golden baked potato skins filled with shredded chicken and cheddar, finished with fresh green onions and a crispy texture.
# Ingredients:
→ Potato Skins
01 -
4 large russet potatoes
02 -
2 tablespoons extra virgin 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 sharp cheddar cheese
09 -
1/2 cup chopped green onions
# Steps:
01 -
Preheat oven to 400°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray or brush with olive oil.
02 -
Scrub potatoes well and prick each several times with a fork. Rub with olive oil and place directly on the oven rack. Bake for 45-50 minutes until fork tender.
03 -
Allow potatoes to cool until safe to handle. Slice each lengthwise into halves.
04 -
Carefully scoop out flesh from each potato half, leaving a 1/4-inch layer attached to the skin. Reserve the removed potato flesh for another use.
05 -
Arrange potato skins cut-side up on the baking sheet. Lightly brush with olive oil and season evenly with garlic powder, onion powder, salt, and black pepper. Bake for 10 minutes, flipping once halfway, until skins are crisp.
06 -
Remove skins from oven and fill each with shredded chicken. Top evenly with shredded cheddar cheese.
07 -
Return skins to oven and bake 5-7 minutes until cheese is melted, bubbly, and chicken is hot throughout.
08 -
Sprinkle chopped green onions over each potato skin and serve immediately while cheese is gooey and skins are crispy.
# Tips:
01 -
For crispier skins, ensure both the inside and outside of potato skins are baked until golden before filling.
02 -
Reserved potato flesh can be used for mashed potatoes or breakfast dishes to minimize waste.
03 -
Use room temperature or slightly warmed chicken to maintain texture and flavor.