product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Stuffed Potato Skins with Roasted Chicken

Makes 12
Time 1 hr 30 min
Assemble these game day potato skins and the salsa sour cream ahead of time, if you like. For bite-size potato skins, make this recipe with 12 small potatoes instead. Or for a twist, substitute smoked turkey for the chicken and queso fresco for the Monterey Jack.
Ingredients
  • 6 medium Yukon Gold potatoes (about 2 1/2 lbs.)
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 1/4 teaspoon fine sea salt
  • 1/4 cup lime juice
  • 1 teaspoon ground cumin
  • 3/4 cup sour cream
  • 1/4 cup chunky salsa
  • 1 cup grated Monterey Jack cheese
  • 1 1/2 cup shredded roasted chicken
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 400°F.

Prick potatoes all over with a fork then arrange on a baking sheet and bake until tender, 45 to 50 minutes.

Set aside until cool enough to handle, then halve lengthwise and scoop out flesh, leaving only about 1/4 inch of potato all around. (Save potato flesh for another use.)

Meanwhile, heat oil in a large skillet over medium high heat.

Add onion, salt and pepper and cook, stirring often, until golden brown, about 10 minutes.

Add lime juice and cumin and stir to scrape up any browned bits.

Reduce heat to medium and cook until deep golden brown, 6 to 8 minutes more.

Combine sour cream and salsa in a bowl; set aside.

Preheat the broiler.

Divide half of the cheese among potato skins, then top with onions.

Arrange chicken on onions then top with remaining cheese.

Broil until golden brown and bubbly, 2 to 3 minutes.

Transfer potato skins to a platter and serve with salsa sour cream mixture on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 6 medium Yukon Gold potatoes (about 2 1/2 lbs.)
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 1/4 teaspoon fine sea salt
  • 1/4 cup lime juice
  • 1 teaspoon ground cumin
  • 3/4 cup sour cream
  • 1/4 cup chunky salsa
  • 1 cup grated Monterey Jack cheese
  • 1 1/2 cup shredded roasted chicken
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.