Chicken Chile Potato Skins Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
Main Ingredient

Ingredients

 Baking potatoes40 Ounce (8 Potatoes, 5 Ounce Each)
 Butter flavored vegetable cooking spray1
 Garlic powder1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Shredded cooked chicken1 Cup (16 tbs)
 Chopped green chiles3 Tablespoon
 Jalapeno pepper1 Small, seeded and minced
 Shredded low fat monterey jack cheese4 Ounce (1 Cup)

Nutrition Facts

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

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.
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