Chicken Protein Potato Skins Recipe
Make Chicken Protein Potato Skins Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Chicken filling
Toppings & garnish
Method
Potatoes
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
- 3
Roast potatoes
Place potatoes on the prepared baking sheet and roast for 45–55 minutes, until skins are crisp and a fork slides into the center easily. Cooking time depends on potato size.
- 4
Cool and halve
Remove potatoes from oven and let cool 10 minutes until they can be handled. Cut each potato lengthwise and carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin so shells keep their shape. Reserve scooped potato for another use or discard.
- 5
Crisp skins
Brush the insides and edges of the potato skins lightly with remaining olive oil if any, place skins skin-side down on the baking sheet, and return to the oven for 8–10 minutes to crisp. Flip skins and bake another 3–5 minutes if desired. Remove and let cool slightly.
Chicken filling
- 6
Combine filling ingredients
In a medium mixing bowl, combine 2 cups cooked shredded chicken, 1/2 cup Greek yogurt, 1/4 cup sour cream, 3/4 cup shredded cheddar, 1/4 cup grated Parmesan, 3 tbsp chopped green onions, 2 tbsp chopped parsley, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly combined and creamy. Taste and adjust seasoning—add hot sauce if using for a kick.
- 7
Warm slightly (optional)
If you prefer a warm filling, transfer the mixture to a small skillet over low heat for 2–3 minutes just to warm through, stirring so cheese softens but doesn’t fully melt. Remove from heat.
Assemble and bake
- 8
Fill skins
Spoon the chicken filling into each potato skin, mounding slightly. Divide evenly so each skin gets a generous amount.
- 9
Add topping cheese and bacon
Sprinkle the filled skins with the additional 1/2 cup shredded cheddar and top with chopped cooked bacon slices if using.
- 10
Bake to melt
Return the filled potato skins to the oven at 400°F (200°C) for 8–10 minutes, until cheese is melted and filling is hot and slightly bubbling. If you prefer a crisper top, broil for 1–2 minutes watching closely to avoid burning.
- 11
Garnish and serve
Remove from oven and let rest 2 minutes. Garnish with chopped chives and a sprinkle of extra parsley. Serve hot with extra hot sauce or sour cream on the side if desired.