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Chicken Chile Potato Skins Recipe
|Baking potatoes||40 Ounce (8 Potatoes, 5 Ounce Each)|
|Butter flavored vegetable cooking spray||1|
|Garlic powder||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)|
Serving size: Complete recipe
Calories 1257 Calories from Fat 189
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 5.7 g28.4%
Trans Fat 0 g
Cholesterol 111.9 mg
Sodium 660.3 mg27.5%
Total Carbohydrates 212 g70.7%
Dietary Fiber 16.4 g65.4%
Sugars 10.2 g
Protein 61 g122.1%
Vitamin A 24.9% Vitamin C 301.6%
Calcium 18.8% Iron 68.1%
*Based on a 2000 Calorie diet
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.