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Chicken Chile Potato Skins

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Ingredients
  Baking potatoes 40 Ounce (8 Potatoes, 5 Ounce Each)
  Butter flavored vegetable cooking spray 1
  Garlic powder 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Shredded cooked chicken 1 Cup (16 tbs)
  Chopped green chiles 3 Tablespoon
  Jalapeno pepper 1 Small, seeded and minced
  Shredded low fat monterey jack cheese 4 Ounce (1 Cup)
Directions

Wash potatoes; pat dry.
Prick each potato several times with a fork.
Arrange 4 potatoes in a circle 1 inch apart on a layer of paper towels in microwave oven.
Microwave, uncovered, at HIGH 8 to 10 minutes or until potatoes are tender, turning and rearranging potatoes halfway through cooking time.
Repeat procedure with remaining 4 potatoes.
Let potatoes cool to touch.
Cut each potato in half lengthwise; scoop out pulp, leaving Winch-thick shells.
Reserve pulp for another use.
Place potato shells on an ungreased baking sheet.
Spray shells with cooking spray.
Combine garlic powder, salt, and red pepper; sprinkle evenly over shells.
Combine chicken, chiles, and jalapeno pepper; spoon evenly into shells.
Sprinkle with cheese.
Bake at 450° for 4 to 6 minutes or until cheese melts.
Garnish with chives, if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken

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