Name: Tex-Mex Potato Skins
Prep time: 5 min
Cook time: 5 min
Yield: 4
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 c. Grated Cheddar -; 2 c. shredded rotisserie chicken -; 1/4 c. Chopped red onion -; 1/2 c. salsa -; 1/4 c. sour cream -; 1/2 c. Chopped cilantro -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Tex-Mex Potato Skins

1. 4 russet potatoes, scrubbed and dried -

2. Extra-virgin olive oil -

3. Kosher salt -

4. Freshly ground black pepper -

5. Canola oil, for frying -

6. 2 corn tortillas, cut into thin 1" strips -

7. 1 1/2 c. Grated Cheddar -

8. 2 c. shredded rotisserie chicken -

9. 1/4 c. Chopped red onion -

10. 1/2 c. salsa -

11. 1/4 c. sour cream -

12. 1/2 c. Chopped cilantro -

How to cook deliciously - Tex-Mex Potato Skins

1. Stage

Preheat 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.

2. Stage

Meanwhile 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.

3. Stage

In 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.

4. Stage

Fill each potato skin with red onion, salsa, sour cream, fried tortilla strips, and cilantro. Serve immediately.