Cheesy Chicken Potato Skins are the ultimate savory bite—crispy baked potato shells stuffed with a flavorful mash of seasoned ground chicken and fluffy potato, all topped with melted cheddar cheese and a drizzle of creamy spiced sauce. Finished with a sprinkle of green onions, this recipe transforms humble ingredients into a hearty, crowd-pleasing appetizer or a satisfying meal. Whether served at a party or as comfort food on a cozy night in, these potato skins deliver rich flavor in every bite.
Why You’ll Love This Recipe
- Crispy and cheesy—the perfect texture combination
- Hearty enough for a meal, yet ideal for snacking or sharing
- Packed with flavor from seasoned chicken, creamy potatoes, and smoky sauce
- Customizable to suit your spice level or preferred toppings
- Great for parties, game day, or casual dinners
- Comfort food classic made healthier by baking instead of frying
- Family-friendly and fun to eat
- Budget-conscious ingredients with big flavor payoff
- Perfect for make-ahead prep and easy to reheat
- Balanced textures from crisp skins to gooey cheese and creamy drizzle
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- russet potatoes
- olive oil
- salt and pepper
- ground chicken
- garlic powder
- smoked paprika
- onion powder
- shredded cheddar cheese
- sour cream or Greek yogurt
- mayonnaise
- hot sauce or chipotle sauce
- cumin
- green onions
Directions
- Preheat oven to 400°F (200°C). Scrub and dry potatoes thoroughly. Pierce each with a fork a few times and place on a baking sheet. Bake for 45–50 minutes, until fork-tender.
- Let potatoes cool slightly, then slice them in half lengthwise. Scoop out most of the flesh into a bowl, leaving a thin layer inside each skin.
- Brush the inside of each potato skin with olive oil, season with salt and pepper, and return to the oven for 10 minutes until golden and crispy.
- Meanwhile, in a skillet over medium heat, cook the ground chicken with garlic powder, smoked paprika, onion powder, and a pinch of salt and pepper. Stir until fully cooked and lightly browned.
- Mash the scooped-out potato with 2 tablespoons of sour cream or Greek yogurt. Mix in the cooked chicken until well combined.
- Spoon the mixture evenly into the crisped potato skins. Top with shredded cheddar cheese. Return to the oven and bake for another 10 minutes, or until cheese is melted and bubbly.
- While the potato skins bake, prepare the drizzle sauce: combine mayonnaise, remaining sour cream or yogurt, hot sauce (or chipotle sauce), and cumin. Stir until smooth.
- Drizzle the sauce over the hot potato skins and garnish with chopped green onions. Serve warm.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Servings: 8 potato skins
- Calories: 285 kcal per skin
Variations
- Swap chicken for turkey or beef: Any ground meat works well with the seasonings
- Add bacon bits: Sprinkle over the cheese before baking for extra savory crunch
- Make it vegetarian: Use sautéed mushrooms, lentils, or seasoned beans instead of chicken
- Use sweet potatoes: For a slightly sweeter flavor and added nutrients
- Change the cheese: Monterey Jack, mozzarella, or pepper jack make great alternatives
- Spice it up: Add jalapeños or cayenne to the filling or sauce
- Serve with guacamole or salsa: As flavorful accompaniments
- Add corn or black beans: To the chicken mixture for more texture
- Make it bite-sized: Use small potatoes for appetizer-friendly mini skins
- Top with fresh herbs: Such as cilantro or parsley for a bright finish
Storage/Reheating
- Refrigeration: Store leftover potato skins in an airtight container for up to 3 days
- Freezing: Freeze unbaked, filled skins (without cheese) for up to 1 month. Add cheese before baking
- Reheating: Bake at 350°F (175°C) for 10–15 minutes, or until hot and cheese is melted. For crispiness, avoid microwaving
- Make-ahead tip: Bake and scoop the potatoes in advance; store skins and filling separately until ready to assemble
FAQs
Can I bake the potatoes ahead of time?
Yes, you can bake and scoop the potatoes up to a day in advance. Store in the refrigerator until ready to fill and bake.
Can I use leftover mashed potatoes?
Yes, just warm and mix them with the cooked chicken before filling the skins.
How do I keep the potato skins crispy?
Brush with oil and bake them on their own before adding the filling—this step ensures crisp edges.
What’s the best type of potato to use?
Russet potatoes are ideal for their sturdy skins and fluffy interior.
Can I make these gluten-free?
Yes, this recipe is naturally gluten-free as written.
Can I make them spicy?
Absolutely—add chopped jalapeños, chipotle powder, or a spicier hot sauce to the filling or drizzle.
What’s a good dipping sauce?
Serve with ranch dressing, chipotle mayo, or extra sour cream on the side.
How do I avoid soggy potato skins?
Bake the hollowed-out skins before filling and ensure they’re not overfilled with moist ingredients.
Can I use rotisserie chicken?
Yes, finely chop or shred and season with the same spices before mixing with the potato.
Are these freezer-friendly?
Yes, freeze them before the final bake (without cheese), then bake from frozen, adding cheese in the last few minutes.
Conclusion
Cheesy Chicken Potato Skins are a crowd-pleasing classic made even more flavorful with seasoned chicken, melty cheese, and a smoky, creamy drizzle. Whether served as a comforting meal or an impressive appetizer, this baked version delivers bold flavor and satisfying texture in every bite. Easy to customize and perfect for sharing, they’re sure to become a favorite at your table.
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Cheesy Chicken Potato Skins
- Total Time: 1 hour 25 minutes
- Yield: 8 potato skins
Description
These Cheesy Chicken Potato Skins are the ultimate savory snack—crispy baked potato shells filled with seasoned ground chicken, mashed potatoes, melted cheddar cheese, and finished with a creamy chipotle-spiced drizzle. Perfect for parties, game day, or a hearty appetizer the whole family will love.
Ingredients
For the Potato Skins:
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4 medium russet potatoes
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1 tablespoon olive oil
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Salt and black pepper, to taste
For the Filling:
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1/2 pound ground chicken
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon onion powder
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Salt and pepper, to taste
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1/2 cup shredded cheddar cheese
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2 tablespoons sour cream or Greek yogurt
For the Sauce:
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1/4 cup sour cream or Greek yogurt
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2 tablespoons mayonnaise
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1 teaspoon hot sauce or chipotle sauce
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1/4 teaspoon ground cumin
For Garnish:
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2 tablespoons chopped green onions
Instructions
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Preheat oven to 400°F (200°C). Wash and dry potatoes, then pierce with a fork. Bake for 45–50 minutes, or until fork-tender.
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Let cool slightly, then slice in half lengthwise. Scoop out most of the potato flesh, leaving a 1/4-inch shell.
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Brush skins with olive oil, season with salt and pepper, and return to the oven for 10 minutes to crisp.
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In a skillet, cook ground chicken with garlic powder, paprika, onion powder, salt, and pepper until browned and cooked through.
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Mash the scooped potato with 2 tablespoons sour cream or yogurt, then mix with the cooked chicken.
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Fill each potato skin with the mixture, sprinkle with cheddar cheese, and bake for 10 more minutes until cheese is melted.
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Mix remaining sour cream/yogurt, mayo, hot sauce, and cumin to make the drizzle sauce.
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Drizzle over hot potato skins and top with chopped green onions. Serve warm.
Notes
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Use rotisserie chicken for a shortcut.
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Swap cheddar with Monterey Jack or pepper jack for extra flavor.
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These can be made ahead and reheated just before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: American
