Tex-Mex Potato Skins
By Judy Kim
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
45 mins
Jump to recipeThese loaded spuds make the best Monday Night Football feast.
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Ingredients
- 4 russet potatoes, scrubbed and dried
- extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- Canola oil, for frying
- 2 corn tortillas, cut into thin 1" strips
- 1 1/2 cups Grated Cheddar
- 2 cups shredded rotisserie chicken
- 1/4 cup Chopped red onion
- 1/2 cup salsa
- 1/4 cup sour cream
- 1/2 cup Chopped cilantro
Directions
- Step 1Preheat oven 425 degrees F. Pierce potatoes all over with fork. Place on plate and microwave for 7 minutes until tender to the touch. Cut in half lengthwise and when they are cool enough to handle; scoop out inside of potatoes with a spoon leaving a 1/4" border. Discard potatoes or use for mashed potatoes. Place skins on a rimmed sheet pan lined with parchment paper; brush with olive oil and season with salt and black pepper. Bake until golden brown, about 20 to 25 minutes.
- Step 2Meanwhile in a small skillet add 1/4" canola oil, when oil is hot add tortilla strips. Fry until golden, about 2 minutes. Drain on paper towel-lined plate and season with salt immediately; set aside.
- Step 3In a mixing bowl combine cheese and chicken; season with pinch of salt and black pepper. Place spoonful of mixture into each potato skin and bake until cheese is melted, about 3 to 4 minutes.
- Step 4Fill each potato skin with red onion, salsa, sour cream, fried tortilla strips, and cilantro. Serve immediately.
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