Chicken-Stuffed Potato Skin Recipe

Chicken-Stuffed Potato Skin Recipe
Staff Writer
Chicken-Stuffed Potato Skin Recipe
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Chicken-Stuffed Potato Skin Recipe

Bring two of your favorite foods, chicken and potatoes, together with this Chicken Stuffed Potato Skin Recipe.

4
Servings
22
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 medium-sized russet potatoes, scrubbed and dried
  • 1/2 Tablespoon heavy whipping cream
  • 2 Teaspoons melted butter
  • 2 Tablespoons chicken breast, cooked and shredded
  • Salt, to taste
  • Black pepper, to taste

Directions

Preheat oven to 400F.
 
Pierce the potatoes in several places with a fork. 
 
Place potatoes on middle rack of oven and bake for 45 minutes, or until they are soft all the way through when pierced with a fork. Remove from oven and let cool for 10-15 minutes.
 
Cut each potato lengthwise and carefully scoop out insides with a spoon. 
 
In a large mixing bowl, blend potatoes, butter and cream with a whisk or hand mixer until light and airy. Mix together cooked chicken with potato mixture, salt, and pepper.
 
Place filling into each skin halve, and return to the oven for 3-5 minutes.  
 
Top with sour cream, cheddar cheese, or your favorite garnish. 
 

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
2mg
1%
Carbohydrate, by difference
3g
2%
Vitamin A, RAE
4µg
1%
Calcium, Ca
3mg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
3mg
0%
Sodium, Na
12mg
1%
Water
7g
0%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.