Chipotle Chicken Potato Skins - Lunch Version
2
Servings
12
Ingredients
7
Comments
A new take on the classic potato skin, these Chipotle Chicken Potato Skins will be a hit at your next gathering!
2
Servings
12
Ingredients
7
Comments
Ingredients
- 2 medium cook Russet Potato
- 1 ½ cups cook and shred Chicken, Boneless Breasts
- ¼ cups Olive Oil
- 2 tablespoons juice Lime
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon Chipotle Chili Powder
- 1 teaspoon Cumin
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 4 ounces drain and rinse Black Beans, Canned
- 4 ounces drain Diced Tomatoes, Canned
- ½ cups Cheddar Cheese, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cut potatoes in half, scrape out the insides and set aside the potato skins.
- 1600187 Upgrade to a paid membership 94384 to unlock all instructions 60383
- 2149357 Upgrade to a paid membership 41336 to unlock all instructions 30824
- 780689 Upgrade to a paid membership 89759 to unlock all instructions 55547
- 4840189 Upgrade to a paid membership 29076 to unlock all instructions 6570
- 8876316 Upgrade to a paid membership 81800 to unlock all instructions 72345
- 7865078 Upgrade to a paid membership 75102 to unlock all instructions 57169
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 4964780 Upgrade to a paid membership 65623 to unlock all instructions 47630
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cut potatoes in half, 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 hot and crisp.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- 2 potato skins Amount Per Serving
- Calories
- 813
- Total Fat
- 43g
- Saturated Fat
- 10g
- Trans Fat
- 0g
- Cholesterol
- 152mg
- Sodium
- 1086mg
- Total Carbohydrates
- 53g
- Fiber
- 7g
- Sugar
- 3g
- Protein
- 53g
- WW Freestyle
- 18
7 Comments
Join the discussionI 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.
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!
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!
I had tons leftover too…guess I didnt stuff them enough. Fried it up with scrambled eggs for breakfast the next day! Delish!
Great use of the leftovers!
I’ve made this twice and it always makes twice as much filling as I need. I’ve started freezing it as a party dip.
Wonderful!