This doesn’t make a whole lot of potato skins if you are serving a large crowd. It can be easily doubled or tripled though so that you can have enough to go around. Trust me, you don’t want anybody at your event going without trying one of these. Usually, when I serve them, I often get asked for the recipe at least a few times. I don’t mind sharing though…everyone should be able to enjoy this yumminess at home! Check out what they are saying about this recipe over at Noshing With The Nolands:
“These would be outstanding to serve on game day or any day of the week.”
These are fancy enough to serve to your guests for a special party, yet simple enough to have on a Monday night!
Ingredients
4 medium potatoes (russets, bakers, Idaho, whites all would work)
2 Tbsp. olive oil plus more for the outside of the potatoes
Kosher salt
½ red pepper, diced
½ red onion, diced
1 cup frozen Bird’s Eye corn kernels, thawed
1 cup diced chicken
1 tsp. McCormick’s chili powder
½ tsp. cumin
Salt and pepper to taste
1 cup Kraft Mexican blend shredded cheese
¼ tsp. grated lime rind
2 Tbsp. fresh lime juice, divided
¼ cup light sour cream
2-3 Tbsp. milk
½ ripe peeled avocado
Salt, to taste
2 Tbsp. cilantro, chopped
Chopped grape tomatoes
Instructions
Preheat oven to 400F. Line a baking sheet with foil. Rub the outside of the potatoes with olive oil and then sprinkle with Kosher salt. Bake for 50-60 min. or until cooked through. Let cool while you make the filling.
In a blender or food processor, mix the avocado cream ingredients together. Use more or less milk to get the right consistency that you like. Set aside.
Add the 2 Tbsp. olive oil to a large saute pan. Add in the peppers and red onion and cook over medium-high heat until tender. Stir in the chicken, corn, chili powder, cumin, salt and pepper to taste. Cook stirring for 4-5 min. Set aside.
When potatoes are cool enough to handle. Slice in half lengthwise and scoop out center of the potatoes. Save the potato for another use, pancakes, scones or soup. Fill the skins with about 4 Tbsp. of the chicken mixture. Top with the shredded cheese and place on a clean foil or parchment lined baking sheet. Return to the oven and let bake for 3-4 min. or until cheese is bubbly.
Top with the avocado cream, cilantro and tomatoes, serve immediately!
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Quick Tip: Try out your own favorite cheeses.
Thanks again to Noshing With The Nolands for this super fun recipe!