Chicken BLT Potato Skins
Making potato skins at home can seem like a daunting task. There is a decent amount of prep involved, but the end result can be so tasty.
I recently made a batch of potato skins at home, but instead of deep-frying them, I made them in the oven. I also went beyond the traditional potato skins of cheese and bacon and made Chicken BLT Potato Skins which were so hearty, we ate them with a salad for our dinnertime meal.
One of the easiest ways to make potato skins is to “bake” the potato first in the microwave. This is my little way of cheating. It cuts down on the baking time (significantly), especially if you are using large potatoes. I make small pokes and slits in the potato before placing the microwave.
Once potatoes are baked, I scooped out the potato flesh (which I reserved and made potato and cheese patties with) and baked the skins in the oven until crisp.
When the potato skins were crisp, I then mounded them with chopped, cooked chicken, cheese and bacon crumbles.
Back in the oven they went so the cheese could get all melty and gooey.
Once the cheese has melted, I topped the potato skins with shredded lettuce, sliced cherry tomatoes and sliced green onions.
Here is how they looked with a nice, close-up shot.
They were so delicious. It was such a nice twist from traditional dinner-time meals. Can you think of a fun, new way to make potato skins?
Make sure you check out the recipe below.
Chicken BLT Potato Skins
6 medium size Russet Potatoes
2 medium size Chicken Breasts, chopped
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon pepper
1/2 cup of crumbled bacon pieces
8 ounces Monterrey Jack Cheese, shredded
Sliced cherry tomatoes
2-3 green onions, thinly sliced
Sour cream (optional)
Wash and pat dry whole potatoes, poke several times with a fork or the tip of a sharp knife.
Place in microwave and cook until potatoes are soft.
Remove and allow to cool until they can be safely handled.
Slice potatoes in half length ways and using a spoon scoop out leaving ¼ inch of potato reserved within the skin.
Gently rub potato skins with olive oil to coat.
Combine salt, paprika, garlic powder and pepper and sprinkle on potato skins.
Place potatoes flesh side up on a cooling rack place on a cooking sheet.
Cook for 10 minutes in a 425F oven or until slightly crisp
Turn potato skins, skins side up and cook for another 7-8 minutes.
While potatoes are cooking, cook chopped chicken breast in pan, salt and pepper for seasoning, and cook until browned.
Remove baked and crisped potatoes from oven and flip potato side up.
Add cooked chicken, cheese and bacon to potato skin.
Place back in oven and cook for an additional 2 minutes until cheese is melted.
Top with shredded lettuce, sliced tomatoes and thinly sliced green onions.
Serve with sour cream for topping (optional)
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