Print Recipe

Monterey Chicken Potato Skins

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: monterey chicken potato skins, potato skins
Servings: 12 potato skins
Calories: 147kcal
Author: Trish - Mom On Timeout


  • 6 small to medium Yukon gold potatoes
  • 1 Tbls olive oil
  • 2 tsp kosher salt
  • 1 1/2 cups diced cooked chicken breast
  • 1/4 cup barbecue sauce
  • 1 cup shredded cheese Monterey jack and cheddar
  • 4 slices bacon cooked and crumbled
  • 2 green onions sliced
  • 1 tomato seeded and diced optional


  • Preheat oven to 400 degrees.
  • Wash and dry potatoes. Pierce potatoes with a fork 2-3 times.
  • Place on a baking dish and drizzle with olive oil and sprinkle on salt. Rub potatoes making sure skins are covered in oil.
  • Place in oven and bake until just fork tender (20-30 minutes).
  • Remove and let cool.
  • When cool enough to handle, scoop out the insides, leaving a small amount of potato flesh along the edge.
  • Combine chicken and barbecue sauce making sure to coat all the pieces of chicken.
  • Divide chicken mixture equally between the twelve potato skins
  • Top with cheese and place back in the oven. Bake for another 5 minutes or until cheese melts.
  • Top potato skins with bacon and green onions. Serve immediately.


Calories: 147kcal | Carbohydrates: 14g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 751mg | Potassium: 416mg | Fiber: 2g | Sugar: 3g | Vitamin A: 182IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 3mg