Description
Indulge in savory Loaded Chicken Potato Skins! Learn how to make this delicious appetizer with a crispy potato base, topped with seasoned chicken and gooey cheese. Perfect for your next gathering!
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon salt (5 g)
- 1 teaspoon black pepper (5 g)
- 1 teaspoon garlic powder (5 g)
- 2 cups cooked beef, shredded (about 300 g)
- 1 cup cheddar cheese, shredded (about 100 g)
- 1/2 cup plain yogurt (120 ml)
- 1/2 cup green onions, chopped (about 50 g)
- 1/2 cup cooked beef bacon, chopped (about 50 g)
- 1/4 cup vegetable oil, melted (60 g)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the russet potatoes thoroughly.
- Pierce each potato several times with a fork.
- Rub the potatoes with olive oil, salt, and pepper.
- Place the potatoes directly on the oven rack.
- Bake for 50-60 minutes until tender.
- Remove potatoes from the oven and let them cool slightly.
- Cut each potato in half lengthwise.
- Scoop out the inside, leaving a 1/4-inch shell.
- Combine melted butter, garlic powder, and a pinch of salt.
- Brush the potato skins with the butter mixture.
- Place the potato skins on a baking sheet.
- Bake for 10 minutes until crisp.
- Combine shredded chicken, cheddar cheese, and turkey bacon in a bowl.
- Fill each potato skin with the chicken mixture.
- Return to the oven and bake for 10-15 minutes until cheese melts.
- Remove from oven and let cool for a few minutes.
- Top each potato skin with a dollop of sour cream.
- Sprinkle chopped green onions over the top.
- Serve warm.
Notes
- Consider using Greek yogurt instead of plain yogurt for a boost in protein.
- Try mozzarella or pepper jack cheese for a unique flavor profile.
- Add diced jalapeños to the filling for a spicy kick.
