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.
Special Diets:
Ingredients
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.
Nutritional Info
Serving Size
Calories
190
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.