Chipotle Chicken Potato Skins- Lunch Version

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Chipotle Chicken Potato Skins- Lunch Version

Katie
The Cook
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 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

  • Plastic Wraps
  • Labels

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?

  1. Cut potatoes in half, scrape out the insides and set aside the potato skins.
  2. In a bowl, combine potato insides, chicken, olive oil, lime juice, garlic, chili powder, cumin, salt, pepper, black beans, and tomatoes. Mix well.
  3. Take potato skins and top with the chicken potato mixture.
  4. Top with cheddar cheese.
  5. Bake at 400 degrees for 10 minutes.
  6. Let cool.
  7. Individually wrap potato skins in plastic wrap and place into indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes or until heated through.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut potatoes in half, scrape out the insides and set aside the potato skins.
  2. In a bowl, combine potato insides, chicken, olive oil, lime juice, garlic, chili powder, cumin, salt, pepper, black beans, and tomatoes. Mix well.
  3. Take potato skins and top with the chicken potato mixture.
  4. Top with cheddar cheese.
  5. Bake at 400 for 10 minutes until skins are hot and crisp.

7 Comments

Join the discussion
  1. 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. 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!

    1. 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. 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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