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Chipotle Chicken Potato Skins

If I tell you these were so good that I actually ate them during my big cooking day, that should tell you everything.  I never like to eat during my big cooking day.  Something about that much food and that many smells in one small space that makes me not hungry at all.  You can certainly add more toppings to them such as sour cream or hot sauce, but they were amazing just on their own.  And don’t worry about the chili powder making it too spicy for the kids. It looks like a lot, but once it mixes with the potato and chicken, these are very mild.

Chipotle Chicken Potato Skins

Author/Source:

Katie @ onceamonthmeals.com

Ingredients:

  • 4 medium potatoes, baked and halved
  • 1.5 pounds chicken, cooked and shredded
  • 0.5 cups olive oil
  • 4 Tablespoons lime juice
  • 4 teaspoons garlic, minced
  • 6 teaspoons chipotle chili powder
  • 2 teaspoons cumin
  • 1 teaspoons salt
  • 0.5 teaspoons black pepper
  • 8 ounces black beans, drained
  • 8 ounces diced tomatoes, drained
  • 1 cups cheddar cheese, shredded

Directions:

After baking the potatoes, scrape out the insides and set aside the potato skins.   In a bowl, combine potato insides, chicken, olive oil, lime juice, garlic, chili powder, cumin, salt, pepper, black beans, and tomatoes.  Mix well.  Take potato skins and top with the chicken potato mixture.  Top with cheddar cheese.  Bake at 400 for 10  minutes until skins are crispy.
 

Freezing Directions:

Follow assembly directions above but do not bake.  Individually wrap potato skins in plastic wrap and place into a gallon freezer bag.  Label and freeze.  To serve: Thaw in fridge.  Bake at 400 for 10 minutes until skins are hot and crisp.
 

Servings: 4 (8 potato halves)

 

**conversion chart image provided by Erik Spiekermann

 

5 Responses to “Chipotle Chicken Potato Skins”

  1. Melissa Pass says:

    I must have totally messed up bc these were so hot my family couldn’t eat them. I bought chipotle chili PEPPER which is obviously different from chipotle chile POWDER. After my 2nd child complained I said no, they can’t be too hot bc it says “And don’t worry about the chili powder making it too spicy for the kids. It looks like a lot, but once it mixes with the potato and chicken, these are very mild.” I’ll try to follow the recipe better next time lol.

  2. Mandi Kaye says:

    I had tons of filling left over, so I’m not sure how to accurately calculate the nutritional information. I guess I’ll just pretend I used it all and do that?

    They’re super yummy though!

    • Lisa says:

      Mandi- Extra filling could have simply been in the size of potatoes used as well. I would just reheat and eat on the side, or stuff more into the top! Glad you enjoyed them!

  3. Corrie says:

    I had tons leftover too…guess I didnt stuff them enough. Fried it up with scrambled eggs for breakfast the next day! Delish!

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