Monterey Chicken Potato Skins
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 12 potato skins
- 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