Cheesy Chicken Potato Skins Recipe By Tasty Recipes

BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
• Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
• Remove from oven and allow the potatoes to cool for at least 10 minutes.
• Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
• Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
• Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
• While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
• Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
• Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
• Remove from oven and garnish with your favorite white dressing and chives (optional).
• Enjoy!

CHEESY CHICKEN POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ªC).
• Debone, remove skin, and shred rotisserie chicken.
• Brush potatoes with oil and sprinkle with salt and pepper.
• With a fork, poke several sets of holes on the front and back of the potato.
• Bake for 40-45 minutes or until inside is cooked.
• Once potatoes are cooked and cool enough to handle, slice down the center lengthwise, and, using a spoon, scoop out the centers to form a bowl.
• In a large bowl, combine the chicken, scooped out potato, ½ cup (50 g) of cheddar, cream cheese, and spinach. Stir until combined.
• Evenly distribute the filling between the potato skins and sprinkle the tops with the remaining cheddar.
• Bake for 15 minutes, or until the cheese is melted.
• Enjoy!

CHEESY POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
• Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
• Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

CAESAR SALAD POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons olive oil and season with salt and pepper.
• Bake until the potatoes are tender and golden brown, 40-50 minutes. Let cool for 5 minutes.
• Transfer the potatoes to a cutting board and cut in half lengthwise. Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch-thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.
• In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
• Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon bread crumbs.
• Broil the potato skins until the outsides are crisp and the cheese is browned, 5-10 minutes.
• Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
• Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
• Enjoy!

CHEESY POTATO SKINS

Steps:

• Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
• Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
• Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.

LOADED POTATO SKINS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
• While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
• Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
• Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
• Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
• Sprinkle over the remaining spring onion or chives and serve hot.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

BUFFALO CHICKEN POTATO SKINS

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a 13x9-in. baking pan. Bake until tender, 50-55 minutes., When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/8-in.-thick shells (save removed pulp for another use)., In a large bowl, combine chicken and Buffalo sauce. Spoon chicken mixture into potatoes. Top with cheese and bacon. Return potatoes to baking pan. Bake, skin side down 15-18 minutes, or until cheese is melted. Serve with sour cream, carrots and green onions.

BACON CHEDDAR POTATO SKINS

Steps:

• Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.