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
