Stuffed Potato Skins With Roasted Chicken

September 8th, 2017

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
1/4 teaspoon fine sea salt
1/4 cup lime juice
1 teaspoon ground cumin
3/4 cup regular or light sour cream
1/4 cup chunky salsa
1 cup grated Monterey Jack
1 1/2 cups shredded roasted chicken
1/4 teaspoon ground black pepper

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
Per Serving: 190 calories (70 from fat), 8g total fat, 4g saturated fat, 35mg cholesterol, 210mg sodium, 19g carbohydrates (2g dietary fiber, 2g sugar), 10g protein.

Info

WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.