Chicken Chile Potato Skins Recipe
Ingredients
| Potatoes | 8 | |
| Butter-flavored vegetable cooking spray | ||
| Garlic powder | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| 1 Cup shredded cooked chicken | ||
| Green chiles | 3 Tablespoon, chopped | |
| 1 Small jalapeno pepper, seeded and minced | ||
| Fat | 1 Cup (16 tbs) | |
| Monterey Jack cheese | ||
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.
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.
Chef
